CAPRESE GRILLED PORTOBELLOS
RECIPE TYPE
Vegetarian
SERVES
8 as a side dish (4 as a main)
Prep Time: 5 min
Grill Time: 8 min
Ingredients
4 Longo’s Organic Portobello Mushroom Caps (2 pkgs/170g each)
2 tbsp Longo’s Roasted Garlic & Shallots Grapeseed Grilling Oil
3/4 tsp each salt and pepper, divided
1/2 Longo’s Mozzarella Ball (approx.), sliced into 4 equal portions
1 cup Longo’s Seriously Sweet Grape Tomatoes, quartered
2 tbsp chopped fresh Longo’s Organic Basil Leaves
Longo’s Curato Balsamic Glaze
Directions
Remove stems from mushrooms. Using a spoon, carefully scrape and discard black gills from inside of mushrooms.
Brush all over with grilling oil and season with 1/2 tsp each of the salt and pepper. Grill mushrooms, hollow-side down, on preheated greased grill over medium heat for 6 minutes. Turn over and fill each mushroom with a mozzarella slice, tearing and layering to fit.
Grill, lid closed, for 2 to 3 minutes or until cheese is melted. Meanwhile, toss tomatoes with basil and remaining salt and pepper.
Leave mushrooms whole or quarter into smaller portions and arrange on platter; spoon tomatoes overtop and drizzle with balsamic glaze
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving (1/2 stuffed cap): 130 calories
Protein 9g | Fibre 1g |
Fat 7g | Sugar 4g |
Carbs 6g | Sodium 370mg |
