H’s Grilled Stuffed Portobello Mushroom
Do you have recipes that you eat like maybe once a year but when you do it’s because you have an intense craving for it? This recipe is like that for me. I think I’ve had it a total of 4 times in my life. And it’s really not my recipe. It’s Sonia’s husband’s. And I’m sure he’ll pass on the claim-to-fame to someone else given how humble he is.
The first time I had it was at Sonia’s place. Sonia’s hubby made these as a BBQ option for the vegetarians. At the time I didn’t even eat fish.. so to me BBQs were a social event that I went to fully stuffed because I knew the food would just be so bad for vegetarians. This dish is what made me rethink BBQs. Really it’s such a powerful dish with such powerful flavors!
In fact I remember it was so good that I took some of the leftovers home for my little brother. And he loved it. So this holiday season, while my little bro was visiting, we had that intense craving again. So we cooked up H’s stuffed portobello mushroom. Devine!!!
I’ve made this dish on the “official BBQ outdoor” grill.. but this time since it was winter I made it indoors on my panini pan. Both methods are delicious but hold their own wonders of flavors.
Grilled Stuffed Portobello Mushroom
Makes: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Ready in: 40 – 50 minutes
- 4 portobello mushrooms
- 10 cloves garlic
- 2 large yellow onions
- 3/4 teaspoon salt (to taste)
- 1/4 cup extra virgin olive oil
- 1/2 cup balsamic vinegar (SCD Legal if you’re on SCD)
- 3 medium jalapeño peppers or serrano chillies
- 1/4 bunch of cilantro
- Juice of 1/4 lemon
- pepper to taste (about 1/2 teaspoon)
2. Rinse portabello mushroom and remove their stems. Clean the cilantro and chillies.
3. In the food processor, mince the cilantro and chillies. Add this mixture to the mixing bowl as well.
4. Combine the onion-chilli mixture with the olive oil, balsamic vinegar, salt and pepper. Taste and add more vinegar, salt or pepper if needed.
5. Fill the mushroom caps with the mixture. Let this sit for about 10 minutes.
6. Heat the grill or panini pan on medium-high. Coat with some olive oil. Place the mushroom on the hot grill for about 7 – 10 minutes (till strong black grill marks form). Then carefully (and quickly) flip the mushroom so that the filled side is turned over. You may have to use two spatulas to do this. Cook for another 5 – 7 minutes. Serve hot! I love to eat it with mashed avocado.