Amy and I love a good steak mostly because of the opportunity to have a glass of red wine.
Since we have started our lifestyle change we are trying new ways to get our steak fix. I have never really liked Mushrooms but decided to give them a chance. We love to grill so we decided to try grilling mushrooms. The large Portobello mushrooms are really fun to grill. We have discovered that mushrooms really can replace a steak and they are a much healthier choice. We still have a really good steak about once a month but we can have amazing grilled mushrooms anytime and not fill guilty. Plus, if you have friends that are vegetarians this is a great main dish guaranteed to knock their socks off.
Use the stems of the Portobello mushrooms for an Omelet
Remove the mushroom stems and grill separately. Use to make an Omelet the next day See our grilled mushroom omelet recipe.
Portobello Mushrooms
Grilled Portobello mushrooms are juicy and extremely flavorful, and they have a meaty texture. We start by placing the mushrooms face down on the grill over the coals.
I know a lot of people will say this will dry out the mushrooms we have found it does not. In fact, we have found it pulls the juices out as long as you don't leave them too long. There will be water in the tops after you flip them over.
After you flip the Portobello mushrooms take them off the direct coals and cover the grill. Try to keep your keep temperature around 350 degrees. Check them in about 5 minutes, they should be a little soft but still firm. Kind of like the texture of a medium-cooked steak.
Fill mushrooms with cheese mixture
Cover and grill for a few minutes until the cheese is melted. About 3 - 5 minutes depending on the grill temperature.
Gouda Stuffed Grilled Mushrooms
Ingredients
- 2 Portobello Mushrooms
- 2 Ounces Gouda Cheese Shred the cheese
- Olive Oil Spray
- ½ teaspoon Sea Salt
- 3 Tablespoons Philadelphia Cream Cheese
- 1 Tablespoon Goya original seasoning
Instructions
- Remove stems from mushrooms. Save stems and grill separately, they're great to use in an omelet the next day.
- Spray olive oil on mushroom caps and sprinkle on goya seasoning to taste.
- Place mushrooms face down on the grill directly over the hot coals. Grill for 3 to 4 minutes. Tops should be a little soft to the touch
- Flip mushroom caps and move off direct coals. Grill for 4 to 5 more minutes, it really depends on the heat of the grill
- Mix together the cream cheese and shredded gouda cheese. Add mixture to the mushrooms.
- Grill until the cheese is melted. About 1 minute. Remove from grill and ENJOY!!!
Nutrition
Other Stuffed Mushroom Ideas:
We found there are so many fun ways to grill Portobello Mushrooms and the toppings are unlimited: Here are a few of our favorites:
Please let us know what you think