Feeds:
Posts
Comments

Posts Tagged ‘charcoal bbq’

Sunny and reaching a high of 11, Halifax flirted with spring yesterday!  As I basked in the sunshine while editing my thesis, my thoughts wandered to summer.  I realized that I may not make it to my family’s cottage in Ontario, so I immediately began to miss everything wonderful about the lake: lounging on the dock, reading trash novels, napping in hammocks, watching the sun set, and the eating food grilled on a charcoal barbecue.  There is something so magical about the smoky flavour infused into everything grilled over charcoal briquettes.

I am a self-declared mushroom addict, and Portobello mushrooms are among my favourite.  My friend Dora introduced me to this simple, yet delicious recipe. The premise: stuff the portebello mushrooms with pesto mixed with your favourite extras (my favourite is roasted red pepper), top the stuffed mushrooms with copious amounts of cheese, and grill it until juicy!

I love eating these with other grilled veggies or inside a bun for tasty veggie burgers.  Now it’s bonus if you grill the mushroom over a charcoal barbecue, but in a pinch, these cook nicely in the oven at 450 F.

Image

Grilled Stuffed Portobello Mushrooms

 

(4 servings)

Ingredients:

4 large portebello mushrooms

1 cup pesto, either homemade or store-bought

1 onion, finely chopped

(Optional extras: finely chopped roasted red peppers, sundried tomatoes, garlic, extra Parmesan cheese…)

1 cup mozzarella cheese, grated or thinly sliced

Olive oil

Salt and freshly ground black pepper

 

Directions:

Preheat the grill to medium heat.

With a damp cloth, clean the portobello mushrooms and trip the stems. Brush the caps with olive oil and set aside.

In a small bowl, mix together the pesto, onion, and any other of your favourite extras. Season with salt and pepper.  Divide the mixture evenly between the four mushroom caps.  Place on grill and cook until mushroom is mostly cooked, about 8-10 minutes.  Top with cheese and grill the mushrooms an additional two minutes until melted.  Serve immediately. Bon appetit!

– Catherine

Read Full Post »