The sun came out in the Sunset neighborhood just enough today to give me the itch to grill. It’s June so my grill needs to get to work. Nothing says summertime like cooking outdoors. And while meat is usually my grilling subject of choice, I do like a meaty portobello mushroom on occasion. Filling and easily filled, the portobello mushroom is a versatile fungi. 

Grilled Portabello Mushrooms

Prep time 8-10 minutes, Cook time 8-10 minutes

Ingredients

• 2 Portabello mushrooms
• 2 tablespoons olive oil
• 3 teaspoons balsamic vinegar
• 1/4 cup sweet onions, finely chopped
• 2 cloves garlic, finely chopped
• 10-12 cherry tomatoes, quartered
• 2-3 ounces of Cambozola cheese
• Salt and pepper

Directions

Prep your mushrooms by removing any stems and the gills. To remove the gills, gently scoop out with a spoon. Place on a plate with the cap side down so you can easily fill the area in which you just removed the gills. 

In a sauté pan, heat 1 tablespoon of olive oil over medium heat. Add onions and cook for 1-2 minutes, stirring occasionally. Next, mix in garlic and tomatoes. Cook until tomatoes are warmed through and the skins begin to blister, approximately 3 minutes. Pour in 2 teaspoons of balsamic vinegar and add salt and pepper to taste. Remove from heat and let cool for 5 minutes. 

Spoon tomato mixture into mushroom caps. Then, place small pieces of Cambozola cheese all over the tomato mixture. Drizzle remaining olive oil and balsamic vinegar over your stuffed mushrooms. 

  
Preheat your grill. I have a gas grill so I’m able to utilize a temperature gauge. I like the heat to be between 400 and 425 F. Place mushrooms on the heated grill and cook for 8-10 minutes. They are ready when the cheese is melted and bubbly and the cap is tender. 

Serve immediately with a big leafy salad or a nice steak or even both.