Grilled Portobello Mushrooms with Pepperoni & Cheese
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serving Size: 1 large mushroom per person
Larger portobello mushrooms can be served on a plate - as an appetizer or smaller size portobello or crimini may be served as "hand-held" party food.
4 larger size portobello mushrooms (substitute small crimini mushrooms for bite-size versions of this recipe)
2 Tablespoons butter
1/2 cup Mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded
Italian seasoning (substitute 1 bottle of Italian Style salad dressing if you prefer)
16 thin slices of pepperoni, or other salami you choose
Remove stems from mushrooms and wipe off cap with paper towel. Mushrooms absorb water like sponges so I recommend this "dry" cleaning method because...
Marinate mushrooms in salad dressing (TIP: I like to turn the mushrooms on the cap so the gills are up and drizzle the salad dressing into the cap, it absorbs into the mushroom and will both flavor and add moisture.)
Place mushrooms gill side down on HOT (450°F) clean grates ans sear, turn and sear cap
Removed mushrooms when the cap has grill marks and place in a holding tray (TIP: I use disposable aluminum trays and can 4+ uses before recycling) and locate away from direct heat - on the warming rack or opposite side of the grill
Place small pat of butter, cheeses into mushroom and allow to melt from heat of grill - when melted add thin slices of pepperoni to cover and top with more cheese if desired, serve or allow to warm.
A version of this recipe was prepared by Char-Broil Chief Grilling Officer, Barry 'CB' Martin on The Weather Channel - April 14, 2012
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