Barbecued Portobello Mushrooms with Cheese

Barbecued Portobello Mushrooms with Cheese


58 people made this

This is a very simple appetiser, side dish or even main course! Portobello mushrooms are divine after being cooked on the barbecue.

Valerie Kasper

Serves: 4 

  • 4 portobello mushroom caps
  • 1 cup (250ml) Italian salad dressing
  • 440g tomato pasta sauce
  • 220g roasted red capsicums, peeled and sliced
  • 8 slices mozzarella cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil

Preparation:15min  ›  Cook:25min  ›  Extra time:15min marinating  ›  Ready in:55min 

  1. Place the mushrooms in a large resealable plastic bag with the salad dressing. Seal and marinate for at least 15 minutes.
  2. Preheat barbecue for medium-high heat. Heat the pasta sauce in a saucepan over medium heat and keep warm.
  3. Oil the barbecue grate. Place the mushrooms on the grate and cook for 7 to 10 minutes on each side until lightly toasted.
  4. Preheat the grill. Spread the bottom of a shallow baking dish or oven-proof plate with just enough pasta sauce to cover the bottom. Place mushrooms in the dish bottom side up and top with the capsicums and remaining pasta sauce. Place 2 slices of cheese on each mushroom and sprinkle with oregano and basil.
  5. Broil for 3 to 5 minutes or until the cheese is melted. Serve hot.

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