Bradford
Tonight I decided to stray away from meat and grill something a little healthier. The following is my recipe for Bradford’s Grilled Stuffed Portobello Mushroom Caps.
Ingredients
- 4 portobello mushroom caps
- 10 oz fresh washed baby spinach
- 1 small - medium vidalia onion
- 1 cup italian croutons
- 3 tablespoons safflower oil
- 3 tablespoons lemon juice
- 3 teaspoons soy sauce
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1/4 teaspoon rosemary
- 3/4 cup chopped tomatoes
- 3/4 cup mozzerella cheese
- 1/4 - 1/3 cup fresh combined dill, parsley, chives and/or garlic chives
- 2 tablespoons minced garlic
- 1/4 italian bread crumbs
- 2x dash of black pepper
- 2x double dash of sea salt
(Note: Not 1/4 - 1/3 cup of each, but total)
Prep The Caps
Cut off the stems, mince, and set aside. Clean out the mushroom gills and discard.
Brush Mixture
Combine the safflower oil, lemon juice, and soy sauce. Mix together and brush all of the mushroom caps with the mixture. Divide remaining Brush Mixture into a 1/4 amount and a 3/4 amount then set aside for later use.
Filling Mixture
Combine rosemary, tomatoes, dill, parsley, diced mushroom stems, 1x salt, 1x pepper, rosemary, croutons, and garlic to create Filling Mixture Base.
Dice the onion, heat saucepan with extra virgin olive oil on medium to medium high and cook onion about 5 minutes, until golden. Place spinach in a separate saucepan with 1/4 cup water and cook over medium heat for about 2 minutes (or until wilted). Remove from heat, drain all excess liquid, let spinach cool for a minute or two, then chop the spinach on a cutting board (be careful in case it is hot!). Add 3/4 of remaining Brush Mixture and butter to saucepan. Place back on medium heat until butter is mostly melted. Once the butter is melted add the Filling Mixture Base, spinach, onions, mix, and cook for 2-4 minutes, stirring often. Remove from heat and combine mixture with 1/4 cup mozzerella cheese, mixing the cheese in.
Topping Mixture
Combine bread crumbs, 1x salt, 1x pepper, and 1/2 cup mozzerella cheese in a bowl.
Grilling Instructions
Preheat grill to medium heat. Place unstuffed caps on grill and cook for 4-8 minutes.
Remove from grill and fill each cap with the Filling Mixture. Once filled, top each cap with the Topping Mixture. Brush top of mixture with remaining Brush Mixture about half way through grilling.
Place caps back on grill (cap side down, stuffing side up) back on grill and grill for an additional 5-10 minutes.
Serve and enjoy! They turned out GREAT.
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