Italian Grilled Portobello Mushrooms

These can be a meal all by themselves.  Don't be cheep, get big mushrooms and be generous with the toppings.  You will enjoy these monsters!


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Italian Grilled Portobello Mushrooms

Leave room on your plate for other things!

There's just something delightful about grilled portobello mushrooms dressed to go out for the evening!  These beauties will have you thinking about Italian sidewalk cafes, white wine and soft music coming from "over there".

  • 4 portobello mushroom caps - stems removed
  • 8 ounces zesty Italian salad dressing
  • 14 ounces marinara sauce
  • 7 ounces roasted red peppers, drained and sliced
  • 8 ounces grated mozzarella cheese
  • 1 tablespoon fresh oregano
  • 1 tablespoon fresh basil
  • fresh ground black pepper to taste

Preheat grill for medium-high heat with the fire on one side of the grill.

Place the cleaned mushroom caps in a large zip lock plastic bag with the zesty salad dressing. Seal, and marinate for about 15 minutes.

In a saucepan over medium, heat the marinara sauce and keep warm.

Oil the cooking grate. Place the mushrooms on the grates and cook for 7 to 10 minutes on each side (depending upon how hot your grill is) with the lid down, or until lightly toasted.

Move the mushrooms to a cooler side of the grill with the bottom side facing up.  Using a spoon, fill the cavity of the mushroom with just enough marinara sauce to your liking, add the sliced peppers, add the ground pepper and place the grated cheese equally on each mushroom and sprinkle with the oregano and basil.

Continue cooking until the cheese is melted. Serve hot, right off the grill.




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