BRUSCHETTA STUFFED PORTABELLO MUSHROOMS

Bruschetta Stuffed Portobello Mushrooms

INGREDIENTS:

  • 6-8 large portobello mushroom caps

  • 10 roma tomatoes, seeded and diced

  • 2oz olive oil

  • 1 tbsp red wine vinegar

  • 1 tbsp Colden's Freakin' Greek Rub

  • 4 cloves garlic, minced

  • 1/4 cup scallions, sliced

  • 1 large shallot, minced

  • 1/2oz basil, chiffonade

  • 4 oz baby spinach, chiffonade

  • 1/4 cup grated parmesan cheese

  • 14oz fresh sliced mozzarella cheese

INSTRUCTIONS:

  1. Preheat recteq to 375°F.

  2. In a large bowl combine the tomatoes, oil, vinegar, Colden's Freakin' Greek Rub, garlic, scallions, shallots, basil, spinach, and parmesan cheese.

  3. Using a spoon, scoop out the gills from the underside of the portobello mushroom cap.

  4. Brush with olive oil and season with Colden's Freakin' Greek Rub.

  5. Stuff each mushroom cap with 4-5oz of the tomato mixture.

  6. Using a grill mat, cook the stuffed mushrooms for 20-25 minutes until the tomatoes are caramelized and cooked through. 

  7. Top each mushroom cap with fresh mozzarella cheese and cook for another 8-10 minutes until melted.  

  8. Garnish with balsamic vinegar syrup & fresh basil. 

Colden's Freakin' Greek Rub
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