Grilled portobello mushrooms


  • Prep Time10 mins
  • Total Time17 mins
  • Makes2 servings
Grilled portobello mushrooms

Yvonne Duivenvoorden

Grilling enhances the earthy flavour of portobellos. We've filled them with a creamy cheese mixture and covered them with sliced tomatoes for a knockout meatless main.


  • 1/2 425-g container extra-smooth ricotta

  • 1/4 cup chopped chives or basil

  • 1/4 tsp salt

  • 4 large portobello mushrooms, about 3-in. in diameter

  • olive oil

  • 1 plum tomatoes

  • 1/2 cup baby spinach


  • Oil grill and heat barbecue to medium-high. In a small bowl, stir ricotta with chives and salt.

  • Discard stems from mushrooms. Using a spoon, scrape out some of the dark gills and discard. Brush both sides of mushroom caps with oil. Place on grill, top-side down, and barbecue just until warm, about 2 min. Turn caps and spoon in just enough ricotta mixture to fill. Spread to the edges. (You might have some left over.) Reduce heat to medium. Cover and barbecue until cheese is warm, about 5 min.

  • Meanwhile, thinly slice tomatoes. Using a large spatula, remove mushroom caps to a platter or dinner plates. Top each with 3 or 4 spinach leaves and 2 or 3 tomato slices. Sprinkle with more chives.

Nutrition (per serving)

Calories 299, Protein 20g, Carbohydrates 17g, Fat 19g, Fibre 5g.