Mozzarella Stuffed Grilled Portobellos With Balsamic Marinade Recipes

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MOZZARELLA STUFFED PORTOBELLOS



Mozzarella Stuffed Portobellos image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 26m

Yield 12 servings

Number Of Ingredients 9

12 large portobello mushrooms, stemmed and gills removed
6 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil, divided
Sea salt, preferably gray salt and freshly ground black pepper
1 cup fresh bread crumbs
1 cup grated Parmesan
4 tablespoons freshly chopped parsley leaves
4 tablespoons freshly chopped basil leaves
12 (1/2-inch) slices fresh mozzarella, roughly 1 to 1 1/2-ounces per slice

Steps:

  • Preheat oven to 425 degrees F.
  • Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, gray salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.
  • While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.
  • Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom. Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella is molten and the bread and herb topping a nice golden brown. Serve either hot or at room temperature and enjoy.

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.

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.

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

PESTO-STUFFED GRILLED PORTOBELLOS



Pesto-Stuffed Grilled Portobellos image

Pesto-stuffed grilled portobellos make for the perfect summer outdoor meal. It stands alone as vegetarian fare if you serve it with fresh fruit (such as watermelon chunks and blueberries); I love it with cedar-plank grilled salmon as well. You will think you've died and gone to heaven.

Provided by Larry Short

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 3

Number Of Ingredients 8

6 portobello mushrooms
1 tablespoon olive oil
1 small shallot, minced
1 clove garlic, minced
1 splash Chardonnay wine, or as desired
3 tablespoons pesto
2 tablespoons pine nuts
½ cup shredded Italian 3-cheese blend

Steps:

  • Remove stems from mushrooms and finely chop stems.
  • Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
  • Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

Nutrition Facts : Calories 282.3 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 20.2 g, Fiber 4.1 g, Protein 14.5 g, SaturatedFat 6.4 g, Sodium 296.8 mg, Sugar 4.5 g

GRILLED PORTOBELLOS WITH MOZZARELLA SALAD



Grilled Portobellos with Mozzarella Salad image

These colorful mushrooms are so filling, they're almost a meal in themselves. They can also be served with a small garden salad or as a hearty side dish. -Sarah Vasques, Milford, New Hampshire

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

2 cups grape tomatoes, halved
3 ounces fresh mozzarella cheese, cubed
3 fresh basil leaves, thinly sliced
2 teaspoons olive oil
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
Cooking spray

Steps:

  • In a small bowl, combine the first seven ingredients; cover and chill until serving., Spritz mushrooms with cooking spray. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Spoon 1/2 cup tomato mixture into each mushroom cap.

Nutrition Facts : Calories 133 calories, Fat 8g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 190mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

VEGETABLE-STUFFED GRILLED PORTOBELLOS



Vegetable-Stuffed Grilled Portobellos image

Mushrooms, tomatoes, zucchini, onions? The garden-fresh gang's all here! A luscious cheese spread, garlic and balsamic vinegar beautifully complement the grilled flavor in this totally delish dish. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/2 cup olive oil
1/2 cup balsamic vinegar
6 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon each dried thyme, marjoram and basil
4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
2 medium onions, halved and sliced
2 medium zucchini, halved and sliced
1 medium sweet red pepper, cut into 3/4-inch pieces
2 plum tomatoes, halved and sliced
5 small carrots, halved lengthwise and cut in half
1/2 cup garlic-herb spreadable cheese

Steps:

  • In a small bowl, combine the oil, vinegar, garlic, salt and herbs. Pour half of the marinade into a large resealable plastic bag. Add mushrooms; seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag. Add remaining vegetables; seal bag and turn to coat. Refrigerate for at least 1 hour., Drain vegetables and discard marinade. Grill mushrooms, covered, over medium heat for 3-4 minutes on each side or until tender. Place remaining vegetables in a grill wok or basket. Grill, covered, over medium heat for 8-12 minutes or until tender, stirring frequently., Spread cheese over mushrooms; top with vegetables.

Nutrition Facts : Calories 350 calories, Fat 27g fat (11g saturated fat), Cholesterol 35mg cholesterol, Sodium 395mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 6g fiber), Protein 7g protein.

GRILLED PORTOBELLO MUSHROOMS WITH TOMATOES AND FRESH MOZZARELLA



Grilled Portobello Mushrooms With Tomatoes and Fresh Mozzarella image

Great on the grill but you can cook these on the stove and finish them off in the broiler. To avoid watery portobellos, cook the downside facing up first, then turn them so all the moisture cooks away. Minimal effort, maximum dining pleasure. Recipe courtesy Giada De Laurentiis Show: Everyday ItalianEpisode: Grilling Show

Provided by Sharon123

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil, plus extra for greasing grill pan
4 large portabella mushrooms, stemmed (about 5 inches in diameter)
salt & freshly ground black pepper
garlic powder (optional)
onion powder (optional)
1 dash red pepper flakes (optional)
3 tablespoons extra-virgin olive oil, plus extra for drizzling
2 garlic cloves, minced
3 vine ripened tomatoes, cut into 1/2-inch pieces (small to medium)
8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch cubes
1/4 cup chopped fresh basil leaf
balsamic vinegar (optional)

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. Sprinkle garlic powder, onion powder and red pepper flakes on now if using.
  • 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.
  • Drizzle with a splash of balsamic vinegar to finish off if desired. Enjoy!

Nutrition Facts : Calories 387.3, Fat 33.5, SaturatedFat 10.3, Cholesterol 44.9, Sodium 369.1, Carbohydrate 8.7, Fiber 2.3, Sugar 5.1, Protein 15.4

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Top Asked Questions

What do you put on Portobello mushrooms?
Garlic butter smothered Portobello Mushrooms are stuffed with fresh mozzarella cheese and grape tomato slices. Drizzle with a rich balsamic glaze for the best stuffed mushrooms recipe!
What are portobello mushrooms and what do they taste like?
These giant portobello mushrooms are stuffed with some incredibly tasty ingredients like cheese, tomatoes, and fresh herbs, and are then grilled to absolute perfection. This recipe works well as an appetizer or even as an impressive side dish.
How do you cook portabella mushrooms in the oven?
Watch how to make this recipe. Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, gray salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.
How do you Dry portobello mushrooms after cooking?
*To dry portobellos, make sure you use a dry sheet pot paper towel per mushroom, and lightly press sheet into each mushroom to gently squeeze out the excess liquid. If this step is not done thoroughly, the portobellos will release a lot of liquid during cook time.

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