Grilled Stuffed Portobello Mushrooms
Grilled Stuffed Portobello Mushrooms are one of our favorite vegetables to grill and served as a side dish with our steaks, burgers, grilled chicken, or just about anything. The firmness of the Portobello allows them to stand up to the heat of the grill. The Tuscan Seasoning used in the breadcrumbs and cheese add a wonderful flavor to the grilled caps. They are large enough to be served as either an appetizer or as a side dish. They are also great as a vegetarian dish.
Using fresh breadcrumbs have a better flavor than the canned, dry breadcrumbs, even though we have used them in a pinch. For the cheese, we prefer using mozzarella, but have used whatever cheese we might have in the fridge, including Parmesan, Monterey jack, even Colby and cheddar. We like them all, but still prefer mozzarella.
4 Portobello Mushrooms
2 Cups Fresh Unseasoned Breadcrumbs
1 Tablespoon Tuscan Seasoning
¼ Cup Butter, Melted
1 Cup Shredded Mozzarella Cheese
Set up your grill for Medium-High Direct Heat.
Brush off any dirt off of the mushroom caps, and cut out the stem of each cap.
Put the breadcrumbs in a medium mixing bowl. Add the tablespoon of Tuscan Seasoning. Mix well to coat the breadcrumbs with the seasoning. Set the bowl aside.
Brush the underside of the mushroom caps with the melted butter. Place the caps on the grill with the underside facing down. Lightly brush each top with butter. Don’t let it drip or the grill will flare up. Close the lid and cook for 5 minutes. Turn each cap over. You might move them to the cool side if the grill is too hot on your hand. Brush the underside of each with more butter. Put ½ cup of the seasoning breadcrumbs in each mushroom cap, and level out. Pour the rest of the melted butter, split evenly between the 4 caps. Place ¼ cup of the mozzarella cheese on top of the breadcrumbs. Move back over the heat. Close the lid and cook for another 4 to 5 minutes, until the cheese is melted and beginning to turn golden brown around the edges. Remove from the grill, let sit for a minute to cool a bit before serving. The cheese will be hot, so don’t burn your mouth.