We finally broke out our grill for the first time this season! Yeay! This makes me so so happy as the days are finally getter warmer and evenings longer. Plus people are much happier. I swear it’s the weather!
We are known to grill year round and yes even when there is snow on the ground but there’s something about grilling when the days are warmer. I guess it’s the first mark of spring and coming up summer.
Well this week we got several warm days (high 60s) and of course first thing was what am I grilling for dinner? I picked up some juicy petite filet mignon. My hubby is a master of grilling and does an amazing job behind the grill and never fails. They were A-mazing! And I’m not even a big steak person but something about grill marks and juicy steak on a warm day. Hmm…perfection! While my child opted out for a hot dog. I know. Ewww. Just the thought of what’s inside those hot dogs makes me cringe but I’m not opposed to them once in a while 🙂 On bucket list to make my own one day.
I paired our steak dinner with these grilled portobello caps. I’ve been making these mushrooms for a while now. I can’t even recall where I came about this recipe but it’s a family favorite and very simple side dish.
Portobello mushrooms can be a meal on their own as they are low in calories but full of nutritional value. And some even claim they taste like steak. I like me some real steak so I will have to say no but they do have a nice texture and flavor that fits in nicely with a sandwich or on their own.
Grilling mushrooms takes only about 5 minutes per side. They are super tender and juicy. I choose to pair them with a simple chopped caprese salad. Smell of fresh chopped basil, combined with ripe vine tomatoes, and soft mozzarella on top of this juicy, earthy cap is a blend of bursting flavor. Oh and don’t forget garlic! Ultimate flavor.
- 4 large portobello mushrooms, stems removed
- 2 cloves garlic, minced
- 3 small tomatoes, cut into ½-inch pieces
- 8 oz. fresh mozzarella, cut into ½-inch cubes
- ¼ cup chopped fresh basil leaves
- 3 Tbsp. extra-virgin olive oil + more for coating mushrooms
- salt and pepper
- Pre-heat the grill on medium-high heat.
- Coat both sides of mushroom with olive oil. Season with salt and pepper. Grill until the mushrooms are tender, about 5 minutes per side.
- Whisk the 3 tablespoons of extra-virgin olive oil and garlic in a medium bowl. Add the tomatoes, mozzarella, and basil. Toss to coat. Season with salt and pepper to taste.
- Place grilled mushrooms gill side up and spoon the tomato salad atop the mushrooms, drizzle with more extra-virgin olive oil as needed. Serve immediately.