Mozzarella Stuffed Grilled Portobellos With Balsamic Marinade Recipes

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GRILLED PORTOBELLO MUSHROOMS WITH BALSAMIC



Grilled Portobello Mushrooms with Balsamic image

Provided by Alex Guarnaschelli

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 6

6 cloves garlic, unpeeled
1 cup extra-virgin olive oil
Kosher salt
1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
4 large portobello mushrooms, wiped of any dirt, washed and quickly dried, if necessary

Steps:

  • Preheat the grill. Preheat the oven to 350 degrees F.
  • In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
  • In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard.
  • In a medium bowl, toss the mushrooms in the remaining 2 tablespoons olive oil. Season with salt. Place them, stem-side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Flip to the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Season them lightly with salt.
  • Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.

GRILLED PORTOBELLO MUSHROOMS WITH TOMATOES AND FRESH MOZZARELLA



Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons olive oil, plus extra for greasing grill pan
4 large portobello mushrooms (about 5 inches in diameter), stemmed
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for drizzling
2 cloves garlic, minced
3 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces
8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
1/4 cup chopped fresh basil leaves

Steps:

  • Prepare the barbecue (medium-high heat).
  • Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
  • Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
  • Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.

MOZZARELLA-STUFFED GRILLED PORTOBELLOS WITH BALSAMIC MARINADE



Mozzarella-Stuffed Grilled Portobellos with Balsamic Marinade image

Provided by Rick Browne

Categories     Cheese     Dairy     Garlic     Herb     Mushroom     Onion     Appetizer     Marinate     Vegetarian     Summer     Grill/Barbecue     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Kosher

Yield Makes 6

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
2 tablespoons plus 1 teaspoon balsamic vinegar
3 garlic cloves, minced, divided
6 large portobello mushrooms, stemmed
1 1/2 cups panko (Japanese breadcrumbs)*
1 cup shredded mozzarella cheese (about 5 ounces)
1/2 cup grated Parmesan cheese (about 2 ounces)
1/4 cup chopped green onions
1 1/2 teaspoons chopped fresh oregano
1 1/2 teaspoons chopped fresh thyme
1/4 cup ( 1/2 stick) butter, melted

Steps:

  • Whisk oil, 2 tablespoons vinegar, and 1 garlic clove in small bowl for marinade. Using spoon, scrape out gills from mushrooms and place mushrooms on rimmed baking sheet. Brush marinade over both sides of mushrooms, arrange hollow side up, and let stand at room temperature 30 minutes.
  • Prepare barbecue (medium heat). Mix panko, next 5 ingredients, and remaining 2 garlic cloves in medium bowl. Drizzle butter and remaining teaspoon vinegar over panko mixture and toss. Divide panko mixture among mushrooms, leaving 1/2-inch border around edges and packing down slightly. Place mushrooms on grill, stuffing side up; cover grill and cook until cheese melts and juices bubble at edges of mushrooms, rearranging mushrooms occasionally for even cooking (do not turn over), about 6 minutes.
  • *Panko can be used in any recipe calling for dry (not fresh) breadcrumbs - such as eggplant parmigiana, chicken tenders, or meatloaf. It is available in the Asian foods section of some supermarkets and at Asian markets.

STUFFED BALSAMIC GRILLED PORTABELLA MUSHROOMS



Stuffed Balsamic Grilled Portabella Mushrooms image

Grilled portobellos, with smoked mozzarella cheese and balsamic vinegar, set on a mound of steamed spinach. I'm hungry! Great summer fare from Delicious Living magazine.

Provided by Sharon123

Categories     Cheese

Time 51m

Yield 4 serving(s)

Number Of Ingredients 9

3 1/2 tablespoons olive oil, divided
3 cups cherry tomatoes (or grape tomatoes)
1/2 teaspoon salt, plus more for sprinkling
1 1/2 teaspoons black pepper, divided
1 teaspoon dried basil
4 large portabella mushrooms, stems and gills removed
4 teaspoons balsamic vinegar
4 ounces smoked mozzarella cheese, thinly sliced (or regular mozzarella)
1 (10 ounce) bag Baby Spinach, steamed

Steps:

  • Set the oven to 425*F. Drizzle a roasting pan with 1 tbls. of olive oil and add tomatoes, 1/2 teaspoons salt, 1/2 teaspoons pepper, and basil. Toss to mix. Roast for 15-20 mins., or till tomatoes start to burst. Keep the oven hot.
  • Preheat the grill or broiler to medium heat. Place the mushrooms, gill side up, on cutting board(or work surface) and sprinkle with 2 tbls. olive oil, balsamic vinegar, a little salt, and remaining 1 teaspoons pepper. With remaining 1/2 tbls. oil, lightly coat the rounded side of the mushroom caps.
  • Place mushrooms, gill side down, on grill or broiler pan. Grill or broil for 6-8 minutes on each side, until soft and slightly charred.
  • Move the mushrooms to a roasting pan and fill with 10-15 tomatoes each. Top with the cheese. Place in a hot oven until the cheese bubbles. Place each mushroom on a mound of steamed spinach and serve up immediately. Enjoy!

Nutrition Facts : Calories 250.3, Fat 18.9, SaturatedFat 5.5, Cholesterol 22.4, Sodium 536, Carbohydrate 12.5, Fiber 4.4, Sugar 5, Protein 11.5

MARINATED AND STUFFED PORTOBELLO MUSHROOMS WITH PARMESAN-HERB BREADCRUMBS



Marinated and Stuffed Portobello Mushrooms with Parmesan-Herb Breadcrumbs image

Sauteed summer squash and tomatoes fill grilled balsamic-mustard marinated portobello caps and topped with seasoned breadcrumbs before broiling until crispy.

Provided by Food Network Kitchen

Time 45m

Yield 4

Number Of Ingredients 14

1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
3 tablespoons balsamic vinegar
1 tablespoon whole-grain mustard, such as Maille
Kosher salt and freshly cracked black pepper
4 large portobello mushroom caps, stems and gills removed
1 large shallot, minced
2 large cloves garlic, minced
Pinch red pepper flakes
2 cups diced yellow squash (2 to 3 squash)
2 cups diced zucchini (1 to 2 zucchini)
2 plum tomatoes, diced
1/2 cup panko
1/2 cup freshly grated Parmesan
2 tablespoons minced parsley leaves

Steps:

  • Position an oven rack 4 inches from the broiler and preheat the broiler to high.
  • Whisk together 1/4 cup of the oil, the vinegar and mustard in a 9- by 13-inch baking dish. Season with salt and pepper. Dip each mushroom cap in the marinade, turning to coat on all sides. Let the mushrooms sit in the marinade for 15 to 20 minutes.
  • Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the shallots and saute until just beginning to soften, about 2 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the squash, zucchini and tomatoes, sprinkle with salt and pepper and saute until beginning to soften, 4 minutes.
  • Mix together the panko, Parmesan and parsley in a small bowl. Season with salt and pepper and set aside.
  • Heat a grill pan over medium-high heat. Grill the mushrooms, cap-side down, until slightly charred, about 3 minutes per side. Wipe out the baking dish with a paper towel and return the mushrooms to the baking dish, cap-side down. Divide the sauteed vegetables among the mushroom caps. Cover the vegetables with the panko mixture, drizzle with a bit of olive oil and place under the broiler until browned, about 2 minutes. Serve hot or at room temperature.

CHEESE STUFFED PORTOBELLO MUSHROOMS WITH A BALSAMIC GLAZE



Cheese Stuffed Portobello Mushrooms With a Balsamic Glaze image

Simple but elegant! Glazed with balsamic vinegar and soy. I came up with this when portobellos's FINALLY were on special at my grocer.

Provided by BakinBaby

Categories     Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

2 portabella mushrooms (large)
1 1/2 cups mozzarella cheese (grated)
1/2 cup parmesan cheese (grated)
sea salt
black pepper (fresh ground)
1 teaspoon italian seasoning
glaze
1/2 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
3 -4 garlic cloves (crushed)
black pepper (fresh ground)

Steps:

  • Wipe mushroooms ( do not wash) and coat with olive oil (using your hands or brush ).
  • Place mushrooms in a baking dish that has been wiped with olive oil.
  • Sprinkle mushrooms with sea salt and fresh ground black pepper and Italian Seasoning.
  • Pile mozzarella cheese and parmesan cheese on top of each mushroom.
  • Combine olive oil, vinegar, soy, garlic and black pepper in a small skillet, cook on medium about 2 minute.
  • Brush glaze on stuffed mushrooms, bake at 350 for about 20-25 minutes. Continue to baste through out cooking time, if any glaze is left, offer at serving time.

Nutrition Facts : Calories 881.8, Fat 80.2, SaturatedFat 22.9, Cholesterol 88.4, Sodium 1424.8, Carbohydrate 10.8, Fiber 1.3, Sugar 5.8, Protein 31.3

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