Grilled Baja Style Cheese-Topped Portobello Mushrooms
Author: 
Recipe type: Grilling
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Just back from another trip to Baja California Mexico where I was treated to this wonderful Grilled Baja Style Cheese Topped Portobello Mushrooms small plate, which I have re-created in this version of the recipe.
Ingredients
  • 2 Portobello mushrooms, stem and ribs removed
  • salt and pepper
  • 3 tbsp minced onion
  • 4 garlic cloves, minced
  • 2 cups spinach leaves, stems removed
  • 1 cup Ramonelli Queso, shredded (or similar Queso Fresco)
  • Olive oil
  • Optional:
  • 4 Fresh Basil leaves, chiffonade
  • Roma Tomato, thick sliced
Instructions
  1. Pre-heat grill.
  2. In a skillet, sauté onion in a drizzle of olive oil until translucent.
  3. Add garlic to sauté.
  4. When you can smell the garlic, add the spinach leaves to wilt.
  5. Add a pinch or two of salt & pepper.
  6. Optional: Add ¼ of Basil leaves.
  7. Remove skillet from heat just before spinach is fully wilted.
  8. Set grill for two zone grilling.
  9. Brush Portabello mushroom caps with olive oil and place directly over coal, top side up.
  10. Cook for three minutes and then flip over.
  11. Add half of the spinach mixture to each Portabello mushroom cap.
  12. Grill for an additional 5 minutes until Portabello mushroom is tender.
  13. Remove to cool side of grill and top each Portabello mushroom cap with Queso.
  14. Cover with grill lid to melt the cheese - time will vary.
  15. Optional: Brush Roma Tomatoes with olive oil and add a pinch or two of salt and pepper.
  16. Grill on each side for three minutes.
  17. When Queso has melted, remove and serve with a drizzle of olive oil and top with a pinch of Basil leaves.
Recipe by Cooking Outdoors at https://cooking-outdoors.com/grilled-baja-style-cheese-topped-portobello-mushrooms/