Meatless Monday: Grilled Portobello Parmesan
Okay…so I actually cooked this on Tuesday but I liked the title Meatless Monday!
A few comments…
My new favorite grocery store — the Westside Market — had fresh ricotta when I was there on Sunday.Â Fresh ricotta makes this dish even more delicious!
I skipped the basil because I didn’t have any on hand.Â The basil would have added some nice color to the dish and some additional flavor.Â Next time I’ll definitely use fresh basil.
Lastly, I actually cooked the mushrooms on a grill pan.Â To mimic a covered grill and to help the cheese melt, I put a jelly roll pan over the grill pan.
- Assembled portobello parmesan before grilling
- Finished product looks a little like eggs benedict. The basil would probably have helped this photograph better.
We had a simple mesclun salad with our portobellos — a really delicious and satisfying meatless meal!
Grilled Portobello Parmesan
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 large garlic clove, pressed
- 6 large portobello mushrooms, stemmed, gills scraped out
- 1 cup whole-milk ricotta cheese
- 1/2 cup plus 6 tablespoons finely grated Parmesan cheese
- 3 tablespoons chopped fresh basil, divided
- 6 1/3-inch-thick heirloom tomato slices (from 2 very large tomatoes)
- 7 to 8 ounces Fontina cheese, thinly sliced
Prepare barbecue (medium-high heat). Whisk extra-virgin olive oil, balsamic vinegar, and pressed garlic clove in small bowl. Season dressing to taste with salt and pepper. Arrange portobello mushrooms on rimmed baking sheet, gill side up. Sprinkle with salt and pepper. Spoon generous tablespoon dressing into each mushroom; swirl to coat. Stir ricotta cheese, 1/2 cup Parmesan cheese, and 2 tablespoons chopped fresh basil in small bowl to blend. Season to taste with salt and pepper. Arrange tomato slices on plate; sprinkle with salt and pepper.
Place mushrooms on grill, gill side down. Grill until edges begin to soften, 3 to 5 minutes, depending on thickness of mushrooms. Transfer mushrooms to same baking sheet, gill side up. Nestle 1 tomato slice into each mushroom. Divide ricotta cheese mixture atop sliced tomatoes, spreading to cover, about 3 tablespoons per mushroom. Top with Fontina cheese slices, dividing equally. Sprinkle 1 tablespoon Parmesan cheese over each. Carefully return mushrooms to grill. Cover barbecue and cook until mushrooms are soft and cheese is melted, about 5 minutes. Sprinkle remaining chopped fresh basil over. Place mushrooms on plates. Drizzle remaining dressing around mushrooms and serve.