Summer grilling is not just about perfectly seared steaks and juicy rotisserie chicken. In fact, creative grill enthusiasts often seek ways to incorporate appetizing side dishes and starters using their grilling expertise.
Portobello mushrooms, when combined with delicious fillings or stuffings, make for scrumptious appetizers or side dishes that perfectly complement your grilled main course.
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Discovering the Portobello Mushroom:
Portabella mushrooms are simply another name for portobello mushrooms. They are larger variants of crimini mushrooms, with a diameter of 4 to 6 inches or more. These large, flat mushrooms make excellent grilling ingredients and provide a broader surface for adding fillings, compared to smaller white and Italian brown mushrooms.
Preparing the Portobello for Grilling:
Before you begin grilling, preheat your grill to medium heat, around 400°F or slightly higher. Remove the stems from the portobello mushrooms; these can typically be snapped off with a gentle twist.
Next, use the edge of a spoon to scrape away the gills from the underside of the mushroom caps. It’s not recommended to wash the mushrooms with water, but a quick wipe with a towel should remove any debris.
Finally, brush both sides of the caps with high-smoke-point cooking oil, like canola or safflower oil.
Ingredients:
- Portobello mushroom stems and gills removed
- Pico de gallo salsa
- Crumbled feta cheese
Grilling the Portobello Mushroom:
- Place the mushroom on the grill, cap side up, and cook for 4 to 5 minutes over medium heat. Cooking the mushroom for a longer duration over the flame will yield a meatier texture.
- Flip the mushroom and cook for an additional 3 to 4 minutes.
- Once you flip the mushroom, you can choose to add the filling mixture either now or after the mushroom has been removed from the grill. For this recipe, we’ll add the filling while the mushroom is still on the grill so that it heats up alongside the mushroom.
- Grill for another 3 to 4 minutes before removing from heat and serving.
Notes on Preparing Pico de Gallo Stuffed Portobello Mushrooms:
You can prepare or purchase pico de gallo salsa ahead of time. Its flavor usually intensifies after marinating in lime juice for a while. Grill the mushroom cap side up for about 4 minutes, as mentioned earlier. Then, flip the mushroom and stuff it with pico de gallo, topping it off with approximately a teaspoon of crumbled feta cheese. The cheese’s creamy texture pairs well with the sharpness and spice of the salsa.
Close the grill lid and continue cooking for an additional 3 to 4 minutes. Remove the mushroom from the grill when thoroughly heated and serve cap side down. This large stuffed mushroom can be sliced into quarters or sixths and enjoyed with chips or crackers. It also makes a fantastic side dish to accompany well-cooked steaks.
Some stuffed mushroom recipes suggest removing the mushroom from the grill once fully cooked before adding the filling. Alternatively, you can use a pre-cooked mixture as the filling. Pico de gallo can be added during the final minutes of cooking, as mentioned above, or after the mushroom has been removed from the grill. You can choose between a cold or warm filling based on your preference.
Conclusion:
Stuffed portobello mushrooms make delightful side dishes and appetizers for your summer grilling menu festivities. This quick and simple Grilled Portobello Mushrooms with Pico de Gallo recipe adds a burst of flavor and a touch of sophistication to your outdoor dining experience. Not only is it a delicious and healthy option, but it also adds variety to the traditional barbecue fare.
Customizing Your Stuffed Portobello Mushrooms:
One of the best aspects of this recipe is its versatility. Feel free to get creative with the fillings for your portobello mushrooms. You can try different types of cheese, such as goat cheese or shredded mozzarella, or experiment with other salsas and sauces for unique flavor combinations. You could also add sautéed onions, bell peppers, or garlic to enhance the dish further.
Other Serving Suggestions:
If you’re looking for additional ways to serve your Grilled Portobello Mushrooms with Pico de Gallo, consider placing them on a bed of mixed greens or baby spinach for a delightful salad. You could also serve them as a vegetarian burger alternative by placing the stuffed mushroom cap on a toasted bun with lettuce, tomato, and your favorite condiments.
Incorporating Portobello Mushrooms into Your Meal Plan:
Stuffed portobello mushrooms are not only delicious but also a nutritious addition to your meal plan. They are low in calories, high in fiber, and a good source of essential vitamins and minerals. By incorporating portobello mushrooms into your grilling repertoire, you can offer your family and friends a unique and healthy option that everyone will enjoy.
Final Thoughts:
Grilled Portobello Mushrooms with Pico de Gallo is a quick and easy recipe that adds an extra dimension to your summer grilling menu. With its versatility and crowd-pleasing flavors, this dish is sure to become a staple at your backyard barbecues and get-togethers. So fire up the grill and let the aroma of these mouthwatering stuffed mushrooms draw in your guests for a memorable and delicious outdoor dining experience.
