Grilled Portabella Mushroom Burgers and Grilled Blue Cheese Tomatoes Print E-mail

From my RV kitchen

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One of the true pleasures of RVing is the ability to prepare and enjoy meals in beautiful settings, with ones we love, at our own pace. Having a well-stocked pantry offers options and ideas – an opportunity to entertain new-found friends, satisfy a craving or create a culinary sensation.

The best thing about a pantry is that you can stock it and forget it (except for spices). As long as packages are not opened for the most part they will stay fresh. Prior to hitting the road (or perhaps when you arrive at your destination) you’ll shop for fresh and frozen foods. Your pantry staples will turn a pound of meat or a basket of veggies into a wonderful meal or snack.

And we do just that with some meaty portabella mushrooms and red, ripe tomatoes with these RV recipe ideas. Learn how to grill a perfect portabello for a perfectly satisfying "burger" and make a "stewed grilled blue cheese tomato". It's delicious!


Grilled Portabella Mushroom Burger:

2 large portabella mushroom caps
1/2 c extra virgin olive oil
1/2 c balsamic vinegar
3 cloves fresh garlic - minced
salt and pepper

Grilled Blue Cheese Tomatoes:

1 tomato per diner
3 medium slices of blue cheese (your choice of mild to wild or use another type of cheese altogether)
1 t unseasoned (plain) bread crumbs
1 T extra virgin olive oil
salt and pepper


Grilled Portabella Mushroom Burger:

Rinse mushroom caps - cap side up only - and pat dry. Place mushrooms in large ziploc bag. Add oil, vinegar, garlic and salt and pepper. Seal bag and mix marinade - coating the mushrooms. Allow to marinate at room temperature 30 minutes.

Preheat grill to medium heat. Remove mushrooms from bag allowing marinade to drain from gill side of mushrooms and place cap side down on the center of the grill.

Cover the grill and cook approximately 7 minutes, turn, and grill 5 more minutes or until the mushroom is soft - being careful not to overdo it on the gill side.

Assemble the "burger" on a bun with garlic mayo (1 clove of finely minced garlic mixed with 1 T fat free mayo), thinly sliced red onion rings, lettuce - and tomato if desired.

Grilled Blue Cheese Tomatoes:

Slice to remove about a 1/2 inch of the stem top of the tomato. Using a teaspoon gently scoop out the seeds and turn the tomato upside down to drain any remaining liquid.

Place a chunk of blue cheese in each of the empty cavities. Sprinkle breadcrumbs over the top of the tomato to fill in the cavities and cover the tomato top. Salt and pepper then drizzle olive oil over the breadcrumbs.

Preheat grill to medium heat and place the tomatoes to the side of the grill. Cover the grill and allow to cook for 12-15 minutes until the tomatoes look soft and the cheese is bubbling.

Gently remove from grill and serve as a surprisingly sensational side dish.

Additional Tips

Portabella mushrooms have been described as "meaty", hold their size when cooked and are packed full of good-for-you antioxidents. The mushrooms are a terrific vegetarian way to enjoy "burgers on the grill". Sliced, they also make a great meal accompaniment.


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