Vegetable-Stuffed Grilled Portobellos |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Mushrooms, tomatoes, zucchini, onions? The garden-fresh gangâs all here. A luscious cheese spread, garlic and balsamic vinegar beautifully complement the grilled flavor in this totally delish dish. Ingredients:
1/2 cup olive oil |
1/2 cup balsamic vinegar |
6 garlic cloves, minced |
1/2 teaspoon salt |
1/2 teaspoon each dried thyme, marjoram and basil |
4 large portobello mushrooms (4 to 4-1/2 inches), stems removed |
2 medium onions, halved and sliced |
2 medium zucchini, halved and sliced |
1 medium sweet red pepper, cut into 3/4-inch pieces |
2 plum tomatoes, halved and sliced |
5 small carrots, halved lengthwise and cut in half |
1/2 cup garlic-herb spreadable cheese |
Directions:
1. In a small bowl, combine the oil, vinegar, garlic, salt and herbs. Pour half of the marinade into a large resealable plastic bag. Add mushrooms; seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag. Add remaining vegetables; seal bag and turn to coat. Refrigerate for at least 1 hour.
2. Drain vegetables and discard marinade. Grill mushrooms, covered, over medium heat for 3-4 minutes on each side or until tender. Place remaining vegetables in a grill wok or basket. Grill, covered, over medium heat for 8-12 minutes or until tender, stirring frequently.
3. Spread cheese over mushrooms; top with vegetables. Yield: 4 servings.
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