Eric’s dad loved to grill. He grilled outside year round. Not always an easy feat in Pennsylvania, but he had a covered back porch so it wasn’t too awful to be “outside” on the porch in the rain or snow. Without the covered porch, Eric stows our grill in the shed sometime in November, before the first snow storm of the winter season hits and gets it back out again in April, when the temperatures start to stay above freezing consistently in the Spring. This generally works out well for us.

It is nice to be back in grilling season! We look forward to all the good food we will eat from the grill. And to eating out on the deck.  It’s still a bit chilly for eating outside right now, but the time for that is fast approaching!

Grilled Stuffed Portobellos   (adapted from Rachael Ray)   Yield: 4 servings

Ingredients

• 2 tablespoons balsamic vinegar
• 1 large lemon, juiced
• 3 tablespoons olive oil, divided
• 4 large portobello mushroom caps
• Montreal seasoning spice blend
• 5 plum tomatoes, seeded and diced
• 4 sprigs fresh rosemary, leaves finely chopped, about 2 tablespoons
• 8 ounces (2 cups) shredded mozzarella

Combine the balsamic vinegar, lemon juice & 2 tablespoons of the olive oil in a small bowl, whisking to combine. Place the mushroom caps in a shallow dish and pour the marinade over them, turning to coat both sides of the mushrooms.  Allow them to sit in the marinade while preparing the filling.

Chop the tomatoes and the rosemary.

Combine the tomatoes, rosemary and mozzarella. Drizzle with the remaining tablespoon of oil and toss. Set the filling aside.

The chopped tomatoes & rosemary get mixed with the shredded mozzarella.

Place the mushroom caps on the grill, cap side up and season them with the Montreal seasoning. The mushrooms will cook for 4 to 6 minutes on each side. Remove the mushrooms from the grill and fill the caps with the tomato mozzarella mixture.

The mushroom caps get filled with the tomato-cheese mixture.

Place the caps back on the grill and close the lid to melt the cheese, for 1 to 3 minutes. Serve the caps as-is or placed on garlic toast or sliced crusty bread to catch the juices.

Another minute or so on the grill will melt the cheese.

It’s wonderful to be cooking outdoors again!  ~Linda

Grilled Stuffed Portobellos   (adapted from Rachael Ray)   Yield: 4 servings

Ingredients

• 2 tablespoons balsamic vinegar
• 1 large lemon, juiced
• 3 tablespoons olive oil, divided
• 4 large portobello mushroom caps
• Montreal seasoning spice blend
• 5 plum tomatoes, seeded and diced
• 4 sprigs fresh rosemary, leaves finely chopped about 2 tablespoons
• 8 ounces (2 cups) shredded mozzarella

Combine the balsamic vinegar, lemon juice & 2 tablespoons of the olive oil in a small bowl, whisking to combine. Place the mushroom caps in a shallow dish and pour the marinade over them, turning to coat both sides of the mushrooms.  Allow them to sit in the marinade while preparing the filling.

Combine the tomatoes, rosemary and mozzarella. Drizzle with the remaining tablespoon of oil and toss. Set the filling aside.

Place the mushroom caps on the grill, cap side up and season them with the Montreal seasoning. The mushrooms will cook for 4 to 6 minutes on each side. Remove the mushrooms from the grill and fill the caps with the tomato mozzarella mixture.

Place the caps back on the grill and close the lid to melt the cheese, for 1 to 3 minutes. Serve the caps as-is or placed on garlic toast or sliced crusty bread to catch the juices.