Grilled portobello mushrooms
Chatelaine
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Yvonne Duivenvoorden
Grilling enhances the earthy flavour of portobellos. We've filled them with a creamy cheese mixture and covered them with sliced tomatoes for a knockout meatless main.
Ingredients
-
1/2 425-g container
extra-smooth
ricotta
-
1/4 cup
chopped chives or
basil
-
1/4 tsp
salt
-
4
large portobello
mushrooms
, about 3-in. in diameter
-
olive oil
-
1
plum
tomatoes
-
1/2 cup
baby
spinach
Instructions
- Oil grill and heat barbecue to medium-high. In a small bowl, stir ricotta with chives and salt.
- Discard stems from mushrooms. Using a spoon, scrape out some of the dark gills and discard. Brush both sides of mushroom caps with oil. Place on grill, top-side down, and barbecue just until warm, about 2 min. Turn caps and spoon in just enough ricotta mixture to fill. Spread to the edges. (You might have some left over.) Reduce heat to medium. Cover and barbecue until cheese is warm, about 5 min.
- Meanwhile, thinly slice tomatoes. Using a large spatula, remove mushroom caps to a platter or dinner plates. Top each with 3 or 4 spinach leaves and 2 or 3 tomato slices. Sprinkle with more chives.
Nutrition (per serving)
- Calories
- 299,
- Protein
- 20 g,
- Carbohydrates
- 17 g,
- Fat
- 19 g,
- Fibre
- 5 g,
