Today we are grilling-up a vegetable that's flavor resembles a meaty protein. They're so meaty in flavor, eating one is almost like cutting into a piece of steak. Portobello mushrooms make great appetizers, but also have earned it's position on the main course plate.
Portobello mushrooms, a larger relative of the crimini and are the largest of all the cultivated mushrooms with tan or brown caps often reaching 6 to 7 inches across. For thousands of years, Eastern cultures have revered mushrooms’ health benefits. Mushrooms have long been celebrated as a source of powerful nutrients, and can also help us meet the dietary and vitamin D recommendation and also benefit from this leading source of the antioxidant selenium which helps maintain a healthy immune system. (mushroomcouncil.org)
Makes 4 servings
chefgeorgehirsch.com | George Hirsch Lifestytle
As a variation, add one of the following to the stuffing: 1/4 cup grilled and diced ham; meat from 2 grilled spicy Italian sausages; or 1/2 cup chopped grilled shrimp.
8 large mushrooms, 2 to 2 1/2 inches in diameter
2 Tablespoons olive oil'1/2 cup chopped grilled onion
3 scallions, grilled and chopped
Puree from 4 cloves Caramelized Garlic
2 1/2 cups fresh bread crumbs, or cooked rice, or other grain
1/4 cup milk
1 Tablespoon chopped fresh cilantro
1/2 teaspoon hot sauce
4 ounces Gorgonzola cheese, crumbled
Grill Temperature | high, then medium
Preheat the grill.
Remove the mushroom stems with a knife and set aside. Brush the caps with oil, grill over high for 1 minutes on each side, and remove. Chop the stems and combine with the onion, scallions and garlic in a medium bowl. Add 2 cups of the bread crumbs, milk, cilantro and hot sauce and mix well. Add the cheese and stir until the mixture is smooth. Fill the mushroom caps evenly with the mixture and roll them in the remaining bread crumbs. Brush lightly with the remaining olive oil and grill over medium heat until tender.