entrees

Grilled Portobello Mushrooms

Grilled to perfection and topped with creamy bocconcini cheese, these portobellos are sure to please both the vegetarians and meat eaters in the crowd.
10 min
PREP TIME
7 min
COOK TIME
510
CALORIES
8
INGREDIENTS

INGREDIENTS

  • 1/4 cup (60 mililiter) balsamic vinegar
  • 1/2 cup (125 mililiter) extra virgin olive oil
  • 1 package (35 gram) Pasta Salad Dressing Mix
  • 4 medium portobello mushrooms, stems removed
  • 1 container (200 gram) bocconcini cheese, cut into 1/2 inch (1 cm ) slices
  • 2 medium tomatoes, cut into 1/2 inch (1 cm) slices
  • Fresh basil leaves, finely sliced
  • Fresh parmesan cheese, shaved

Preparation

  • 1 Combine balsamic vinegar, olive oil and dressing mix.
  • 2 Pour half the dressing into a glass dish or plastic bag. Add Portobello mushrooms. Turn to coat all sides. Marinate for 1 hour. Reserve remaining dressing.
  • 3 Grill marinated mushrooms over medium heat until tender, about 5 to 7 minutes
  • 4 Place sliced bocconcini cheese on top of each mushroom. Top with sliced tomato. Continue layering to desired height. Garnish with basil leaves and Parmesan cheese, if desired
  • 5 Drizzle with reserved dressing.

NUTRITION INFORMATION

(per Serving)

MissingNutritionInformationRecipe

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