Posts Tagged ‘Mushrooms’

It was one of the most exciting days of my childhood… Next to getting a dog and going to Staples every September for new pencils and erasers. In fact I think it was even more exciting for my dad, the day we got a BBQ.

I don’t know what it is about “grilling” but most people tend to go a little “grill crazy.” Well my dad definitely did not fall short on that feeling…Having grilled his fare share of fish and vegetables, he was ready to get those grill marks on anything in arms’ reach. Pizza? Ohh ya! Christmas dinner with all the fixin’s? You bet! Eggs? Well ya, after learning that a pan was necessary. Our dog? Okay, no; too far.

Snow or no snow, my family, or rather my dad, grills all-year-round. I, on the other hand, don’t like scraping off the food remnants let alone snow from the grill so I wait till there are clear blue skies, sunshine, and well high temperatures…. Say 28 degrees?

This past week with the thermometer hitting nearly 28 degrees, I decided it was time to go grill crazy…With portabello mushrooms.

Stuffed Portabello Mushrooms


3-4 portabello mushroom caps
25 g soft ripened goat cheese
2 medium sized firm tomatoes, chopped
1/2 red onion, diced
1 bunch of basil, roughly chopped
2 cloves garlic, minced
1 tbsp olive oil
2 tbsp balsamic vinegar
2 tsp. dried oregano
Salt and Pepper, to taste


1. Preheat the BBQ. Meanwhile, wash and cut stems off mushrooms to make a bowl-like shape.

2. Combine chopped vegetables and garlic with basil. Add in olive oil and vinegar and stir until saturated. Add spices to taste.

3. Grill mushrooms top side down first for about 10 minutes or until juicy and darkened. Flip over to their bottoms and spread goat cheese on to the “bowl’s” insides. Scoop a hefty amount of tomato mixture on to each portabello and then crumble on a little more goat cheese. Grill uncovered for about 5 minutes, and then cover for the last 2 to allow the cheese to melt a little. They are finished when those grill marks appear on the bottom!

3. Serve with a grain, like quinoa or brown rice, and possibly a side salad.

Get your grill on and enjoy!



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