Cedar Planked Grilled Portobellos Stuffed With Summer Veggies

Ingredients:

Olive oil

Salt

Pepper

Portobello caps, medium

While your wood is soaking, grill up some veggies. Suggested vegetables include yellow squash; zucchini; corn; and red, yellow, and orange peppers. Toss them with olive oil, salt, and pepper, then place on the grill.

For the mushrooms, remove the gills and stems. This provides a nice flat surface for stuffing.

Brush the mushrooms on the bottom with olive oil, and place them on the grill for 2 to 3 minutes—just to get grill marks, caps up. Remove and let them cool completely. If moisture appears, pat with a paper towel.

Fill caps with shredded Asiago cheese, then layer in the veggies. Sprinkle a tiny bit of cheese on top, then lay them back on the plank.

Keep your grill temperature around 350 degrees, and cook for 15 minutes. The cheese will melt underneath and the veggies will become a little more golden. Source: Marie Renello; prouditalian­cook.com

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