Barbecued Portobello Mushrooms with Cheese
This is a very simple appetiser, side dish or even main course! Portobello mushrooms are divine after being cooked on the barbecue.
Ingredients
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
Directions
Preparation:15min ›
Cook:25min ›
Extra time:15min marinating ›
Ready in:55min
- Place the mushrooms in a large resealable plastic bag with the salad dressing. Seal and marinate for at least 15 minutes.
- Preheat barbecue for medium-high heat. Heat the pasta sauce in a saucepan over medium heat and keep warm.
- Oil the barbecue grate. Place the mushrooms on the grate and cook for 7 to 10 minutes on each side until lightly toasted.
- 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.
- Broil for 3 to 5 minutes or until the cheese is melted. Serve hot.
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Reviews and Ratings
Global Ratings:
(59)
Reviews in English (46)
This is such a great recipe! I make what I like to call Portobello Pizza "Burgers" from this. I substitute pizza sauce for the marinara, and place each grilled mushroom filled with the mozzarella and pepper mixture in a foil packet back over the grill for a few minutes until all is melted stem side up inside. I then serve each mushroom on either foccacia bread or Italian roll. I also offer a store bought gardinera relish. This has been a definite hit with young and old - and a "sneeky" way to get kids to eat something besides a regular burger at a cookout. This is a defintie keeper! Thanks, Valerie! - 26 Jun 2003 (Review from Allrecipes USA and Canada)
Very tasty...I just grilled them on the stovetop first, and used fresh mozzarella. I put the whole thing on a roll for a sandwich, and it turned out great. I'll make these again. - 10 Jul 2003 (Review from Allrecipes USA and Canada)
Hubby makes these a lot during the summer months on our grill. He adds grilled sliced tomatoes and provolone cheese and pops them on toasted crusty rolls. We then top with the marinara sauce. Portobello's are so meaty you hardly miss the burger. Delicious Valerie! - 20 Apr 2005 (Review from Allrecipes USA and Canada)
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