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Grilled Mozzarella Stuffed Portobella Mushrooms

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A rich, easy to prepare, vegetarian recipe for the grill.  

Serves 3


4 Large Portobella Mushroom Caps

250g (approx. 8oz/1 package) Spinosa Buffalo Mozzarella

1 tsp Vegeta

3 Cloves Garlic, minced

2 Tbsp Bread Crumbs (Can be made Gluten Free by using Gluten Free Bread Crumbs)

2 tsp La Rustichella White Truffle Oil

2 Tbsp Saloio Portuguese Olive Oil

3/4 Cup Graffiti Eggplant, diced into 1/4 inch cubes

Preparation Instructions

  1. Remove the Mushroom stems, and carefully clean the gills from the mushrooms. Place 3 of the whole portobellas stem side up on a large sheet of aluminum foil. 
  2. Chop the remaining cleaned mushroom into small dices, and then add to medium sized bowl with the Vegeta, minced Garlic, Bread Crumbs, Truffle Oil, Olive Oil, and Diced Eggplant.  Gently mix until well combined. 
  3. Thinly slice the Spinosa Buffalo Mozzarella, approx. 1/4 inch thick.  Fully line the inside of each of the three prepared mushroom caps with a single layer of Mozzarella Slices.
  4. Top each mushroom with 1/3 of the Mushroom-Eggplant Mixture.  
  5. Cover with another sheet of foil, and carefully crimp to fully encase the mushrooms.
  6. Grill over Medium Heat for approximately 30 minutes. 
  7. Remove Top Foil Layer, and grill for another 10 minutes. Enjoy immediately!

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