We made it to the lake and rolled right into the go-go-go of summer! The kids are busy in their programs and we’re busy getting the house ready for the season and catching up with friends. We’ve already eaten more than our share of ice cream and potato chips, so when it comes to dinner, I want something veggie-packed to balance it all out. These stuffed portobello mushrooms take centre stage for a quick weeknight meal, but also make a delicious side dish for grilled steak or chicken.
Grilled Prosciutto and Tomato Stuffed Portobello Mushrooms
Time: 30 minutes Servings: makes 6
6 portobello mushrooms
2 shallots, chopped
1 tsp kosher salt
1 clove garlic, minced
2 cups grape or cherry tomatoes, sliced
6 slices of proscuitto, cut in strips
1.5 cups of mozzerella cheese, roughly torn or cut in 1/2″ pieces
6 or more fresh basil leaves, torn
Wipe mushrooms clean with a paper towel. Remove the stems and trim the dried ends. Chop the stems coarsly, then set aside. Using a spoon, scrape the brown gills out of the mushroom caps, being careful not to break the mushrooms. Discard the gills. Place the mushroom caps on a tray or baking sheet and drizzle with olive oil. Sprinkle with salt and freshly ground pepper and set aside.
Heat 1 Tbsp olive oil in a skillet over medium-high heat. Add shallots and cook for 3-4 minutes, stirring frequently, until softened and becoming translucent. Add the chopped stems and salt and cook for about 10 minutes, until mushrooms have cooked through and any liquid has evaporated. Add the garlic and saute for 30 seconds until fragrant. Remove from heat and stir in the sliced tomatoes and the prosciutto. Allow mixture to cool for 5 minutes, then stir in the mozzarella.
Preheat the grill to hot. Reduce the heat to medium and place the prepared mushrooms upside down on the grill (the inside of the mushroom where the stem was should face down). Close the lid and cook for 5 minutes or until just beginning to soften. Flip the mushrooms over and spoon the mozzarella mixture into the mushroom cups, dividing it evenly. Close the lid and cook for about 8-10 minutes, until mushrooms are tender and cheese is melted. Use a spatula to remove the mushrooms to a serving platter. Sprinkle with torn basil and serve hot.
As a main, serve with Orzo with Fresh Peas and Oregano and steamed asparagus sprinkled with fresh lemon juice. Also makes a great side dish with grilled meats.
I’d recommend a Pinot Gris or Pinot Grigio as they pair nicely with mushrooms, prosciutto and mozzerella cheese.
- This recipe is naturally gluten free and can be made into a vegetarian entree by omitting the prosciutto
- Look for portobello mushrooms that have a curved shape to the caps. Some have a flatter top, which will also work, but a cupped shape is better for holding the toppings and melty cheese.
- Mushrooms shrink considerably when they cook, so look for larger portobellos at the store.