Sunday, 25 October 2015

Grilled Stuffed Portobello with Fresh Tomatoes, Herbs and Mozzarella Cheese



I sent my husband to replenish shredded salmon for our dog and he came back with some nice and big Portobellos as well. I was delighted! I thought the Portobellos could go perfectly with the freshly harvested herbs from my roof terrace. I knew my fresh greens would not go wrong with this Grilled Stuffed Portobello with Fresh Tomatoes, Herbs and Mozzarella Cheese.

Grilled Stuffed Portobello with Fresh Tomatoes, Herbs and Mozzarella Cheese can be served as an appetiser or side dish. It is relatively simple to prepare. It involves few steps and does not require open fire cooking. The best part? The recipe is so versatile that you could create different versions (and even a salad with the same dressings and seasonings) out of it. 



Ingredients (enough for 6 pcs of portobello mushrooms) :
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  • 6 pcs of portobello mushrooms (portobello to be approximately 4-inches wide)(scrape brown gills on the inside of mushroom caps with a spoon and remove stem)
  • 2 large tomatoes (diced)
  • 8 tbsp mozzarella cheese (grated) 
  • 1 yellow onion (finely chopped) 
  • 6 cloves garlic (finely chopped)
  • 2 sprigs of rosemary (finely chop leaves only)
  • 3 stalks of English parsley (finely chopped)
  • 6 mini-sized cherry tomatoes (optional)(for garnishing)
  • cooking spray or oil

Seasonings : 

  • squeezed lime juice from 3 limes
  • 1 tbsp olive oil
  • 1 tbsp light soy sauce
  • 2 tsp sugar
  • 1/4 tsp grounded black pepper


(tsp = teaspoon; tbsp = tablespoon)    



Method :

Grease baking tray with cooking spray or oil.
Mix seasonings in a bowl.
Add diced tomatoes to seasonings.
Add finely chopped garlic.
Add finely chopped onions.
Add finely chopped rosemary leaves.
Add grated mozzarella cheese.
Mix all ingredients evenly and set aside.
Pre-heat oven at 180 degrees celsius (356 degrees fahrenheit). Arrange portobellos on greased baking tray. Grill the mushroom stem side down first.
Grill portobellos in oven for 5 minutes at 180 degrees celsius (356 degrees fahrenheit).
Remove baking tray from oven after 5 minutes and flip the portobellos.
Spoon tomatoes, herbs and cheese mixture (that was set aside earlier) on the cap of each portobello. 
Cover with foil and grill for 10 to 15 minutes (larger sized portobellos would take longer grill time) till cheese melted. 
Remove baking tray from oven when time's due.
Transfer grilled portobellos to serving plates.
Sprinkle finely chopped English parsley on top, garnish and serve hot. This is the refreshing version (with less cheese). My husband's favourite.
The sinful version with lots of mozzarella cheese. Less healthy but yummy too....
If you have leftover tomatoes, herbs and mozzarella cheese dressing/mixture, simply toss in some rocket leaves or greens and you have a refreshing salad!


Grilled Stuffed Portobello with Fresh Tomatoes, Herbs and Mozzarella Cheese -  We liked it so much that it became our entrée as we no longer needed other dishes for the meal.




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