Grilled Portobello Parmesan
Grilled Portobello Parmesan
taken from Epicurious, you can find the recipe here
6 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 large garlic clove, pressed
6 large portobello mushrooms, stemmed, gills scraped out
1 cup cream cheese cheese
1/2 cup plus 6 tablespoons finely grated Parmesan cheese
3 tablespoons chopped fresh basil, divided
6 1/3-inch-thick tomato
7 to 8 ounces farmer cheese, thinly sliced
Prepare grill (medium-high heat). Whisk extra-virgin olive oil, balsamic vinegar, and pressed garlic clove in small bowl. Season dressing to taste with salt and pepper. Arrange portobello mushrooms on rimmed baking sheet, gill side up. Sprinkle with salt and pepper. Spoon generous tablespoon dressing into each mushroom; swirl to coat. Stir ricotta cheese, 1/2 cup Parmesan cheese, and 2 tablespoons chopped fresh basil in small bowl to blend. Season to taste with salt and pepper. Arrange tomato slices on plate; sprinkle with salt and pepper.
Place mushrooms on grill, gill side down. Grill until edges begin to soften, 3 to 5 minutes, depending on thickness of mushrooms. Transfer mushrooms to same baking sheet, gill side up. Nestle 1 tomato slice into each mushroom. Divide ricotta cheese mixture atop sliced tomatoes, spreading to cover, about 3 tablespoons per mushroom. Top with Fontina cheese slices, dividing equally. Sprinkle 1 tablespoon Parmesan cheese over each. Carefully return mushrooms to grill. Cover barbecue and cook until mushrooms are soft and cheese is melted, about 5 minutes. Sprinkle remaining chopped fresh basil over. Place mushrooms on plates. Drizzle remaining dressing around mushrooms and serve.
It’s only natural that I’d enjoy this dish- I think I would enjoy eating any and all of these ingredients independently. I have to give props to Tony because he really is a MASTER OF THE GRILL. I do my share of prep work and plating (and picture taking) but he is the one who mans the grill, controls the heat and makes sure things don’t burn!
A few notes:
- Portobello mushroom caps are great substitutes for burgers, but remove the stem “nub” in the middle, they’re tough and taste terrible.
- Unfortunately it is not tomato season in North Dakota so we had to use sliced Roma tomatoes from the store instead of delicious heirlooms.
- We opted for Farmer cheese – Fontina just wasn’t in the budget…
- We happened to have 1/3 less fat cream cheese in the fridge so we used that instead of Ricotta as stated in the original recipe.
Don’t even think about putting this on a bun- you don’t need it and it is gorgeous as is! The balsamic vinegar tastes amazing with the basil and cream cheese- fresh, lean and creamy! If you’re thinking about trying this recipe please, I am begging you.. PLEASE wait for good tomatoes, really good Farmer’s Market or Home Grown tomatoes – it will make all the difference. Don’t be afraid to alter recipes like we do, that’s the beauty of cooking at home. You get to control the calories, salt, cost and quality of ingredients, etc…