I love anything from the grill. That includes some pretty spectacular vegetarian meals. Kerrie likes it even more when I cook things she likes and this recipe is one of those meals that she just goes nuts over. It’s vegetarian and I’m not talking vegan because there is some cheese involved but this is one healthy meal regardless. This is the best portabella mushroom I’ve ever eaten and I think it will be the same for you.
Ingredients for two servings include:
• Two large Portabella Mushroom tops
• One whole red bell-pepper
• Fresh Spinach
• 2-3 Garlic cloves
• One whole yellow onion
• Large chuck of fresh mozzarella
• Olive oil
• Balsamic Vinegar ***( we used Green Gate Olive Oil’s Raspberry infused Balsamic Vinegar)
I start by lighting the grill and cleaning the grates. I use a little olive/canola oil spray and scrub with a wire brush. This will clean and oil the grates simultaneously. I light the grill and set the temp to a medium level maybe a little toward the high side. I go back in the house and decant myself a glass of Merlot and get started with the preparations.
1st – I slice the onion in large thick pieces like you would for onion rings. I make these about ¼ inch thick. I want at least four nice large “filets” of onion, keep them intact. Don’t let the onion slices fall apart, keep them together. You will want to get these on the grill first since they will take a little more time to cook. Lightly brush with olive oil and place on the grill.
2nd – I slice the red bell-pepper in half and clean out the seeds and stem. I also gently wash the mushrooms. Now place both items on the grill face down also brushing with a little olive oil. I let these all cook for 5-7 minutes before flipping them over. Once I flip the items on the grill I go back inside and start a skillet on the stove (medium heat) with a light coat of olive oil.
3rd – While I wait for the skillet to heat up I take the mozzarella and slice four nice thick slices about the size of the onion slices. Set aside the cheese and tend to the skillet… Once it is hot pour in 3 cups of spinach and add 2-3 cloves of crushed garlic and stir for 2minutes. I don’t want to over-cook. Remove from stove and set aside.
4th – Now take the cheese and go back out to the grill. Place one slice of cheese in each of the mushroom caps and the other in the half of the red bell-pepper. Let these cook for another two minutes so the cheese will melt.
5th – Now you are ready to organize your dish. Take a plate and gently grab your mushroom with cheese inside and place on the plate. Take a slice of onion rings and place on top. Next grab the red bell-pepper and place on top. Keep stacking with the rest of the onion and then take your plate inside and place the sautéed spinach on the very top.
Lastly – At this point you will add about 3 tablespoons of the Balsamic Vinegar. Now you are ready to serve and eat the most fabulous grilled portabella mushroom you’ll every taste!
*** Raspberry Balsamic Vinegar from Green Gate Olive Oils in the Village of Pinehurst, NC
This thick, rich perfectly balanced balsamic vinegar, oozes with the natural flavor of fresh, ripe raspberries. Both sweet and tart, it is perfect tossed with mixed field greens and a little feta or goat cheese.
Paul & Kerrie Hora like trying to keep life simple, they are lovers of the outdoors, thrive on finding off the beaten path adventures and thoroughly enjoy fun local foods. Paul and Kerrie are proud to call the Sandhills community their home and they want to share their fun and special finds with others in the community. Visit their blog at www.oursimplesojourn.blogspot.com