Grilled Portobello Parmesan
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
6 tbsps
Extra-Virgin Olive Oil3 tbsps
Balsamic Vinegar1 large
Garlic (clove, pressed)3 tbsps
Basil (chopped fresh, divided)Directions:
1
Prepare barbecue (medium-high heat)
2
Whisk extra-virgin olive oil, balsamic vinegar, and pressed garlic clove in small bowl
3
Season dressing to taste with salt and pepper
4
Arrange portobello mushrooms on rimmed baking sheet, gill side up
5
Sprinkle with salt and pepper
6
Spoon generous tablespoon dressing into each mushroom; swirl to coat
7
Stir ricotta cheese, 1/2 cup Parmesan cheese, and 2 tablespoons chopped fresh basil in small bowl to blend
8
Season to taste with salt and pepper
9
Arrange tomato slices on plate; sprinkle with salt and pepper
10
Place mushrooms on grill, gill side down
11
Grill until edges begin to soften, 3 to 5 minutes, depending on thickness of mushrooms
12
Transfer mushrooms to same baking sheet, gill side up
13
Nestle 1 tomato slice into each mushroom
14
Divide ricotta cheese mixture atop sliced tomatoes, spreading to cover, about 3 tablespoons per mushroom
15
Top with Fontina cheese slices, dividing equally
16
Sprinkle 1 tablespoon Parmesan cheese over each
17
Carefully return mushrooms to grill
18
Cover barbecue and cook until mushrooms are soft and cheese is melted, about 5 minutes
19
Sprinkle remaining chopped fresh basil over
20
Place mushrooms on plates
21
Drizzle remaining dressing around mushrooms and serve
22
Prepare barbecue (medium-high heat)
23
Whisk extra-virgin olive oil, balsamic vinegar, and pressed garlic clove in small bowl
24
Season dressing to taste with salt and pepper
25
Arrange portobello mushrooms on rimmed baking sheet, gill side up
26
Sprinkle with salt and pepper
27
Spoon generous tablespoon dressing into each mushroom; swirl to coat
28
Stir ricotta cheese, 1/2 cup Parmesan cheese, and 2 tablespoons chopped fresh basil in small bowl to blend
29
Season to taste with salt and pepper
30
Arrange tomato slices on plate; sprinkle with salt and pepper
31
Place mushrooms on grill, gill side down
32
Grill until edges begin to soften, 3 to 5 minutes, depending on thickness of mushrooms
33
Transfer mushrooms to same baking sheet, gill side up
34
Nestle 1 tomato slice into each mushroom
35
Divide ricotta cheese mixture atop sliced tomatoes, spreading to cover, about 3 tablespoons per mushroom
36
Top with Fontina cheese slices, dividing equally
37
Sprinkle 1 tablespoon Parmesan cheese over each
38
Carefully return mushrooms to grill
39
Cover barbecue and cook until mushrooms are soft and cheese is melted, about 5 minutes
40
Sprinkle remaining chopped fresh basil over
41
Place mushrooms on plates
42
Drizzle remaining dressing around mushrooms and serve