Posts Tagged ‘portebello mushrooms’

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.


Grilled Stuffed Portobello Mushrooms


(4 servings)


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



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

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For the last month, I have embarked on discovering vegetarain cuisine.  There have been some sure disasters (whoever said ketchup went well with tofu lives on Mars), and some absolute winners.  I’ve learned that vegetarian food at restaurants can be flavourful and juicy, or that it can be downright unappetizing and bland (not to mention impossible to find on a menu outside of a boring salad).  Unfortunately there is too much of the latter, and not nearly enough of the former.  I have discovered two vegetarian cookbooks on my shelf, and have picked out many more recipes for the upcoming months!

Tonight, on the last evening of my adventure, I wanted to cook a memorable dish.  Nothing beats the meatiness of Portobello mushrooms, the sweetness of a roasted tomato, or the freshness of basil.  Combined, this dish lingers beautifully in your mouth, the juices of the mushroom and tomato piqued by the basil.  To really showcase the Portobello caps, I chose to serve it over a simple bed of bulgur, but this would make a delicious burger that would turn the largest carnivore into a die-hard vegetarian!

Roasted Portobello Mushrooms with Pesto-Infused Tomatoes

(1 serving)


A few tablespoons of balsamic vinegar

2 Portobello mushroom caps

2 thick slices tomato

4 tablespoons pesto (https://gourmeh.wordpress.com/2011/03/13/almond-romano-parsley-pesto/)

A few slices red onion

Drizzle olive oil

Salt and freshly-ground pepper to taste


Preheat the oven to 425 degrees Fahrenheit.  Brush the mushrooms generously with balsamic vinegar, and place gill side-up on baking sheet.  Layer a tomato slice over the mushroom.  Spread the pesto overtop. Sprinkle the red onion slices on top of the pesto.  Drizzle a few drops of olive oil overtop.  Bake about 12-15 minutes, until the mushrooms release their juices.  Delicious served over a bed of bulgur or on top of an arugula salad!

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