Grilled Portobello and Mozzarella

43 Reviews

Prep: 15 min
Cook: 25 min
Ready In: 55 min

“Absolutely simple and delicious as an appetizer or main course! Portobello mushrooms with red sauce, roasted red peppers, and mozzarella cheese make this dish just to die for! Yummm!” - by Valerie Kasper

Ingredients

4 portobello mushroom caps
1/2 (8 ounce) bottle Italian salad dressing
1 (14 ounce) jar marinara sauce
1 (7 ounce) jar roasted red bell peppers, drained and sliced
8 slices mozzarella cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil

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Metric US

Original recipe yields 4 servings

Directions

Place the mushrooms in a large resealable plastic bag with the salad dressing. Seal, and marinate for at least 15 minutes.
Preheat grill for medium-high heat. Heat the marinara sauce in a saucepan over medium heat, and keep warm.
Oil the grill grate. Place the mushrooms on the grill, and cook for 7 to 10 minutes on each side, until lightly toasted.
Preheat the oven broiler. Spread the bottom of a shallow baking dish or oven-proof plate with just enough marinara sauce to cover the bottom. Place mushrooms in the dish bottom side up, and top with the peppers and remaining marinara sauce. Place 2 slices of cheese on each mushroom, and sprinkle with oregano and basil.
Broil for 3 to 5 minutes, or until the cheese is melted. Serve hot.

Nutrition

Amount Per Serving (4 total)

Calories
347 cal
17%

Fat
19.8 g
30%

Carbs
25.7 g
8%

Based on a 2,000 calorie diet

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Reviews (43)

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MAMMALEH

Jan. 25, 2004

"This is such a great recipe! I make what I like to call Portobello Pizza "Burgers" from this. I substitute pizza sauce for the marinara, and place each grilled mushroom filled with the mozzarella an..." See mored pepper mixture in a foil packet back over the grill for a few minutes until all is melted stem side up inside. I then serve each mushroom on either foccacia bread or Italian roll. I also offer a store bought gardinera relish. This has been a definite hit with young and old - and a "sneeky" way to get kids to eat something besides a regular burger at a cookout. This is a defintie keeper! Thanks, Valerie!"

TAMMERSANN

Jan. 25, 2004

"Very tasty...I just grilled them on the stovetop first, and used fresh mozzarella. I put the whole thing on a roll for a sandwich, and it turned out great. I'll make these again...." See more"

LINDA MCLEAN

Apr. 20, 2005

"Hubby makes these a lot during the summer months on our grill. He adds grilled sliced tomatoes and provolone cheese and pops them on toasted crusty rolls. We then top with the marinara sauce. Portobel..." See morelo's are so meaty you hardly miss the burger. Delicious Valerie!"

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