Portobello Mushrooms on the Grill

by Joanne on July 15, 2009

Remember those scallops from last night?  Well they were still lurky around in the kitchen this morning so we had to bring out the heavy duty odor killers….not nice at 4:15 am.

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Tonights recipe…

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This recipe turned out to be very interesting in regards to using cheese on mushrooms that are put on the grill.  Let me know if you think the result was due to some other scientific food phenomenon.

Grilled Portobello Mushrooms, Serves 2 to 4

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  • 4 giant portobello mushrooms, peeled, cleaned – gills removed
Cleaned mushrooms - gills removed. I always think of the gills as little nose hairs ..they catch all the crap so you really don't want to leave them on.

Cleaned mushrooms - gills removed. I always think of the gills as little nose hairs ..they catch all the crap so you really don't want to leave them on.

 

  • 4 tsp EVOO (and more)
  • Salt and Pepper
  • 2 cups fresh baby spinach
  • Garlic powder
  • 2/3 of a red bell pepper, chopped
  • 8 large grape or cherry tomatoes cut in half
  • 2 oz Goat cheese *
  • Grated fresh Romano cheese

Preheat the outdoor grill on medium high.

Place your prepared mushroom caps on a plate or a piece of aluminum foil.  Drizzle 1 tsp oil over each cap. Salt and pepper each cap.   Divide the spinach between the 4 caps, just pile it on. Sprinkle with garlic powder.  Add a little more olive oil over your spinach.  Add the red bell pepper. Add the grape tomato halves.  Add 1 basil leaf per mushroom cap – just rest it on the pile of veg.  Now add your cheese and this is the funky part so make sure to read below.  Sprinkle with grated Romano and put on a Medium – High grill for 5 -7 minutes. SEE BELOW.

Prepared caps ready to go on the grill

Prepared caps ready to go on the grill

I used goat cheese on my caps. Ted doesn’t like goat cheese so I used SWISS on his.  All four of the mushrooms were grilled in the same way..directly on the grill, same amount of time.  They were approximately the same size.

The mushroom caps with the SWISS cheese completely collapsed!  They just flattened and looked like a puddle of mush.  The mushroom caps with the GOAT CHEESE stayed in tact and look nice.  What do you think?   Was this due to the differences in cheese?   Swiss may be heavier, more oily…what? 

The final result was a very tasty portobello mushroom cap which ever way it came out.

Our dinner was served with a side of grilled asparagus. Simply prepare your asparagus, add lemon juice, salt and pepper and put on a piece of aluminum foil to be placed directly on the grill.

The Goat Cheese Mushroom Cap - ready to eat

The Goat Cheese Mushroom Cap - ready to eat

 

 

Look what Ted brought in from the garden and said “just for you”…. for me!  Ahhhh…

A flower from Ted.

A flower from Ted.

 

Remember to enter the OLD BAY Giveaway.  Click HERE to see the post and simply leave a comment…bloggers and non-bloggers welcome to enter.

Happy Wednesday night!

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4 Comments

  • At 2009.07.16 06:12, Rosie said:

    Ooooh yes portobello mushrooms, I just adore them!! I made portobello mushroom burgers last weekend, I much prefer them to meat any day. I am drooling here viewing your scrummy grilled mushrooms :0p Love your flower from Ted too

    • At 2009.07.16 14:40, nick said:

      Moisture content difference between the individual mushrooms and/or the cheese is possible. It is weird though…

      • At 2009.07.16 16:34, Soma said:

        I love mushrooms! lovely idea to top it with all the yummy things that u did.

        pretty flower:-)

        • At 2009.07.16 20:16, Reeni said:

          I made portabella’s for the first time a week or two ago and when I went to eat them a whole ton of dirty water came gushing out of them – it was really yukky! And I didn’t wash them – just wiped them off with a cloth. These sound so good with the goat cheese on them!

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