Since starting this blog we have gotten a few suggestions from friends and relatives of possible recipes we should try. This is one of them (thanks Terri!). We did change it up a little though. The spicy pesto we had on hand and the tangy balsamic reduction adds a more complex flavor to these juicy grilled mushrooms. We had a great time with this recipe running in and out to the grill and back, but it was all worth it. These were delicious and we recommend them greatly.
Ingredients:
2 Large Fresh Portobello Mushrooms, stems removed
1 Bunch Fresh Basil, Sliced Thin
12 Cherry Tomatoes, Halved
1 Small (8 oz.) Fresh Mozzarella Sliced into Chunks (Or use packaged Shredded)
2 Tbsps. Balsamic Reduction
2 Tbsps. Arugula Jalapeno Pesto
1 Tbsp. Garlic Powder
1 Tbsp. Red Pepper Flakes
Salt and Pepper to taste
- Start grill and let burn off any lighter fluid you may have used.
- Wash and prepare all fresh produce.
- When grill is ready coat the Portobellos with a thin layer of olive oil and place on the grill stem side down. Allow to cook for approx. 5 minutes. Flip mushrooms and season them with all dry seasonings. Allow this side to cook for another 5 minutes.
- Place the tomatoes and cheese on the Portobellos. Allow to cook and melt for 5-10 more minutes.
- Remove from the grill and place under a broiler for 2-3 minutes to brown cheese.
- Drizzle with pesto and balsamic reduction and garnish with sliced basil.
- Enjoy
