Stuffed Balsamic-Grilled Portobello Mushrooms
 Stuffed
Balsamic-Grilled Portobello MushroomsMarch, 2006 Serves 4 / Meat eaters love the steaklike texture of these mushrooms. If smoked mozzarella tastes too strong, feel free to substitute a milder cheese in its place. 3 1/2 tablespoons olive oil, divided 1 1/2 pints red cherry or grape tomatoes 1/2 teaspoon kosher salt, plus more for sprinkling (optional) 1 1/2 teaspoons freshly ground black pepper, divided 1 teaspoon dried thyme 4 large portobello mushrooms, stems and gills removed 4 teaspoons balsamic vinegar 4 ounces smoked mozzarella, thinly sliced 1 10-ounce bag baby spinach, steamed 1. Preheat oven to 425°. Drizzle a roasting pan with 1 tablespoon of the olive oil and add tomatoes, 1/2 teaspoon salt, 1/2 teaspoon pepper, and thyme. Toss to mix. Roast for 15–20 minutes, or until tomatoes start to burst. Keep oven hot. 2. Preheat grill or broiler to medium heat. Place mushrooms gill-side up on a work surface and sprinkle with 2 tablespoons olive oil, balsamic vinegar, a little kosher salt (optional), and remaining 1 teaspoon pepper. With remaining 1/2 tablespoon oil, lightly coat the rounded side of the mushroom caps. 3. Place mushrooms, gill-side down, on grill or broiler pan. Grill or broil for 6–8 minutes on each side, until soft and slightly charred. 4. Transfer mushrooms to a roasting pan and fill with 10–15 tomatoes each. Top with cheese. Place in hot oven until cheese bubbles. Set each mushroom on a mound of steamed spinach and serve immediately. PER SERVING: 262 cal, 61% fat cal, 19g fat, 5g sat fat, 22mg chol, 12g protein, 15g carb, 5g fiber, 486mg sodium |
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