09 May 2011
Everyone has their very own special way in which they grill portobello mushrooms. Some people choose to simply brush on oil, grill and eat, others add all of the bells and whistles. My favorite way to grill portobellos is with plenty of balsamic vinegar, pepper and olive oil, but while checking out at the grocery store yesterday my friend Petra asked if I was going to stuff my mushrooms. The thought hadn't even crossed my mind and as I left the store a million ideas were running through my noggin. My final decision was based off of my love of mushroom pizza and I quickly began my mushroom stuffing assembly.
First I prepared a bowl of tasty Italian flavored TVP.
1/2 cup dried TVP
1 tsp dried basil
1/2 tsp. dried oregano
pinch of salt
pepper to taste
1/3 to 1/2 cup hot water
1/8 tsp liquid smoke
1 1/2 T. tomato paste
1/4 cup shredded Daiya
In a heat safe bowl combine TVP, basil, oregano, salt and pepper. Add hot water to bowl, first starting with 1/3 cup and mix, TVP will thicken and may require more water. You don't want it to liquidy but not too dry either, as you want it to be moist when you grill the mushrooms. Add in liquid smoke and tomato paste then stir until well blended.
Using a spoon take out stem and scrape off ribs inside of mushroom. Chop the stems and mix in with TVP mixture, then stuff those babies! Wrap in foil and put on the grill on high for 10 minutes. Remove the foil and turn heat on grill to medium. Place the mushrooms with stuffing side faced up and sprinkle on Daiya, and cook until cheese is melted. Eat and Enjoy! These little guys taste just like mushroom pizza and are perfect with a crisp summer beer.
Fills 4 medium or 2 large portobello mushrooms.