It’s time to give vegetables the spotlight on the grill this summer. You don’t have to be a vegetarian to enjoy grilled corn on the cob or perfectly charred eggplant. If you really want to let plants shine this summer, upgrade them from side dish to entree with this easy grilled portobello burrata recipe. It’s the perfect vegetarian dinner and a great excuse to use the grill.
It takes less than an hour to transform boring portobello mushroom caps into a tasty cheesy dish that even those who claim to despise mushrooms will devour. First, you’re going to need to fire up the grill and preheat it to medium heat. Meanwhile, make an oil mixture using olive oil, lemon zest and juice, mustard and salt to cover the mushroom caps, stems and onion slices.
Once your grill is ready, grill the mushroom stems and the onion slices over direct heat until they are golden and tender. Heat the mushroom caps and tomato slices on the cooler side of the grill for two minutes before brushing them with the oil mixture again, and cook the ’shrooms until they are golden. Create a filling using the grilled mushroom stems, onions and remaining oil mixture. Fill the grilled mushroom caps and top it off with burrata cheese and tomato slices.
If you’re looking for a substitute for the burrata cheese, trade it out for ricotta, goat cheese, mozarella or even a non-dairy cheese to make it vegan. Add some fresh basil and chives for more flavor. Serve this up with a delicious summery salad on the side.
Still craving meat? This dish doesn’t have to be completely meatless. Just add some bacon bits in the filling and on top or chop up some grilled sausage and add it to the dish. Get creative and have fun with the recipe, but if you need more ways to squeeze vegetables into your diet, you’re going to love these vegetarian grilling recipes to serve at your next cookout.
Lemon Garlic Grilled Portobellos With Burrata and Tomatoes
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