Grilled Stuffed Portobello Mushrooms


Grilled Portobello Mushrooms

Grilled Stuffed Portobello Mushrooms

  • 4 large Portobello mushroom caps
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 large garlic clove, finely chopped
  • 1 teaspoon fresh chopped thyme leaves
  • Salt and pepper, to taste
  • 2 ounces sundried tomatoes, chopped
  • 4 ounces of plain feta cheese
  • 4 ounces sliced Buffalo-style mozzarella cheese
  1. Preheat a grill for medium heat.
  2. Gently wipe the outside of the mushroom with a damp paper towel. Remove and discard the stems. Then gently scrape out the inside (or gills) of the mushrooms using the back of a spoon.
  3. In a small bowl, whisk together olive oil, lemon juice, garlic, and dried thyme. Season with salt and pepper
  4. Brush the mushrooms inside and out with the olive oil mixture. Place mushrooms on the grill and cook until the edges start to turn brown, about 5-7 minutes.
  5. Remove mushrooms from the grill. Spread an even layer of chopped tomatoes on each mushroom. Follow with a layer of feta and a layer of mozzarella cheese
  6. Return the mushrooms to the grill. Grill for approximately 12 minutes or until the cheese melts.
  7. Serve warm.