How to Make Tomato Stuffed Portobello Mushrooms

These tomato-stuffed portobello mushrooms are very easy to make, with a meaty texture and a subtle flavor.  If you love vegetarian food, you will find these extremely filling and tasty!

To make tomato-stuffed portobello mushrooms, you will need:

2 medium fresh tomatoes (diced)

Medium block firm mozzarella cheese (grate a quarter cup)

1 tablespoon of olive oil

Fresh oregano

Fresh black pepper

1 clove of garlic (crushed)

Fresh half lemon (squeezed)

1 tablespoon of balsamic vinegar

6 Portobello mushrooms (large)

1 teaspoon fresh parsley

Steps:

To start with, you’ll need a large mixing bowl.  Mix together the tomatoes, cheese, olive oil, oregano, pepper and garlic.

In a second , smaller mixing bowl, mix together another tablespoon of olive oil with a tablespoon of freshly squeezed lemon juice and the balsamic vinegar.

Using a large spoon or a pastry brush, coat both sides of each mushroom in the lemon-juice mixture.  Grill them, caps downwards, for five minutes, or until they become soft.

Remove mushrooms from under the grill (carefully – use gloves!).  Turn them caps-upwards, and spoon the tomato mixture into each of the caps.  Finish off by grating a little extra mozzarella cheese over the top of the tomato.

Grill two to three minutes longer, until the cheese melts and the tomato mixture sizzles.  Remove from the grill, transfer to a plate, and sprinkle parsley or dried basil over the top of the cheese.  Only serve this hot.