Grilled Portobello Mushrooms
Grilled to perfection and topped with creamy bocconcini cheese, these portobellos are sure to please both the vegetarians and meat eaters in the crowd.
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Cooking tools:
- Grill
- Tongs
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Grater
- Spatula
- Serving platter
- Plate
Ingredients
- 1/4 cup (60 ml) balsamic vinegar
- 1/2 cup (125 ml) extra virgin olive oil
- 1 package (35 g) pasta salad dressing mix (club house)
- 4 medium portobello mushrooms, stems removed
- 1 container (200 g) bocconcini cheese, cut into 1/2 inch (1 cm ) slices
- 2 medium tomatoes, cut into 1/2 inch (1 cm) slices
- Fresh basil leaves, finely sliced
- Fresh parmesan cheese, shaved
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