Grilled Caprese-Stuffed Portobello Mushrooms

Recipe by: Roche Bros

Servings

Prep time

20 minutes

Cook time

10 minutes

Calories

182 kcal

Ingredients

Place mushrooms in large zip-top plastic bag; pour dressing over mushrooms. Seal bag, pressing out excess air; gently massage and refrigerate at least 30 minutes or up to 2 hours.
Prepare outdoor grill for direct grilling over medium-high heat. In small saucepot, whisk vinegar and honey; heat to a boil over high heat. Reduce heat to low; simmer 10 minutes or until mixture is reduced to about 3 tablespoons and coats the back of a spoon. Let cool.
Remove mushrooms from marinade; discard marinade. Place mushrooms, gill side down, on hot grill rack; cover and cook 5 minutes. Turn mushrooms; fill with tomatoes, cheese and basil. Cover and cook 5 minutes or until mushrooms are tender and filling is heated through; serve drizzled with vinegar mixture. Makes 4 stuffed mushrooms.