Grilled Portobello Mushrooms With Tomatoes And Fresh Mozzarella Recipes

GRILLED PORTOBELLOS WITH MOZZARELLA SALAD

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

Grilled Portobellos with Mozzarella Salad image

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

Ingredients

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

GRILLED PORTABELLA MUSHROOMS WITH TOMATOES AND FRESH MOZZARELLA

I fixed this dish along with a grilled lamb shoulder with verde salsa. (I will get that recipe on later). This is yet another Giada recipe. It is very easy and always a big hit.

Provided by Gone Fishin

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Grilled Portabella Mushrooms With Tomatoes and Fresh Mozzarella image

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.

Nutrition Facts : Calories 390.5, Fat 33.3, SaturatedFat 10.3, Cholesterol 44.8, Sodium 365.9, Carbohydrate 9.7, Fiber 2.5, Sugar 4.5, Protein 15.6

Ingredients

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