Grilled Portabellas with Tomato and Tuscan Herbs
These delicious mushrooms make a flavorful sandwich topped with a slice of fresh mozzarella or provolone and served on whole grain bread. Serve a mixed green salad on the side.
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- Servings
- 6 Servings
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- Serving size
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1 mushroom cap
Ingredients
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Extra Virgin Olive Oil
- 1/4 cup
- 1/4 cup
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lemon juice
- 2 tbsp
- 2 tbsp
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balsamic vinegar
- 2 tbsp
- 2 tbsp
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fresh oregano (minced)
- 1 tbsp
- 1 tbsp
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fresh rosemary (minced)
- 1 sprig
- 1 sprig
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basil (minced)
- 2 tbsp
- 2 tbsp
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garlic (minced)
- 2 clove
- 2 clove
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tomatoes (chopped)
- 1/2 cup
- 1/2 cup
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black pepper
- 1/2 tsp
- 1/2 tsp
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portabello mushrooms (wiped clean and stem removed)
- 6
- 6
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Directions
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Combine all of the marinade ingredients in a medium bowl and put into a large tightly sealed plastic bag. Marinate mushroom caps at least 15-30 minutes at room temperature for best results.
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Preheat grill to medium high and place mushroom caps on grill grate. Cook under direct heat for 5 minutes per side until completely through to tender. Baste occasionally with additional marinade while cooking. You can pour any leftover marinade over mushrooms before serving.
Reviews
Write a Review-
A favorite. Marinate as long as you can. I use this a lot for a tofu marinade, too.