Heirlom Tomato Stuffed Portobellos Recipe

Name: Heirlom Tomato Stuffed Portobellos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons balsamic vinegar; 1 large lemon, juiced; 2 teaspoons Worcestershire sauce; 2 tablespoons extra virgin olive oil, plus more for drizzling; 4 medium to large portobella mushroom caps; course salt; black pepper; 3-4 firm heirloom tomatoes seeded and chopped roughly; 2 tablespoons finely chopped rosemaru or basil; 1/2 pound smoked mozzeralla thinly sliced; optional crusty bread

Servings: persons

2 tablespoons balsamic vinegar
1 large lemon, juiced
2 teaspoons Worcestershire sauce
2 tablespoons extra virgin olive oil, plus more for drizzling
4 medium to large portobella mushroom caps
course salt
black pepper
3-4 firm heirloom tomatoes seeded and chopped roughly
2 tablespoons finely chopped rosemaru or basil
1/2 pound smoked mozzeralla thinly sliced
optional crusty bread

1
Combine first 4 ingredients in a plastic bag. Coat mushroom caps evenly in marinade. Let rest for 1/2 hour.
2
Place mushroom caps on the grill cap-side-up and season with salt and pepper. Cook mushrooms covered or under tin foil tent and turn occasionally. Mushrooms will cook 4 to 6 minutes on each side.
3
Combine tomatoes, rosemary or basil and smoked mozzarella. Drizzle with oil and toss.
4
Fill mushroom caps with tomato mixture and top with sliced mozzarella.
5
Close grill lid or place tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on sliced crusty bread to catch the juices.

110

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons balsamic vinegar, 1 large lemon, juiced, 2 teaspoons Worcestershire sauce, 2 tablespoons extra virgin olive oil, plus more for drizzling, and more.

Yes, Heirlom Tomato Stuffed Portobellos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Heirlom Tomato Stuffed Portobellos

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