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Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4

Fresh Mozzarella and Tomato Stuffed Grilled Portobellos. This is a grilled vegetarian delight!

4 ct. Large Portobello Mushrooms, about 1 pound

2 tbsp Extra Virgin Olive Oil

⅔ cup Fresh Mozzarella, cubed into 1/2" pieces

⅔ cup Fresh Grape Tomatoes, halved

1 tsp Dried Oregano

½ tsp Food Club Garlic Powder

½ tsp Sea Salt

¼ tsp ground Mixed Peppercorns

Step 1

Preheat grill or broiler pan.

Step 2

Clean mushrooms and remove stems and gills.

Step 3

Brush olive oil lightly over both sides of each mushroom cap.

Step 4

Place mushrooms on grill or broiler pan, stem side down, and cook 5 minutes.

Step 5

Remove from heat and invert.

Step 6

Meanwhile, combine mozzarella and tomatoes in a small bowl.

Step 7

Combine oregano, garlic powder, salt and pepper, sprinkle over cheese and tomatoes, toss to coat.

Step 8

Spoon 1/3 cup cheese and tomato mixture into each mushroom cap.

Step 9

Return pan to heat; continue cooking until filling is hot, about 5 minutes.

Step 10

Drizzle 1 teaspoon balsamic dressing over filling in each mushroom.