• Cooking Time: 15
  • Servings: 4
  • Preparation Time: 15


Great as a side dish or the main course. The grill adds flavor you just can't get from your oven.


  • 2 tablespoons olive oil
  • 1 cup onion - chopped
  • 2 teaspoons garlic - minced
  • 1 cup ripe tomato - diced
  • 1/2 cup oil packed sun-dried tomatoes - thinly sliced
  • 2 tablespoons fresh lemon juice
  • 1/2 cup fresh basil - rough chopped
  • salt and pepper to taste
  • 4 (5-6" diameter) Portobello mushroom caps
  • 1 cup Italian seasoned bread crumbs
  • 1/2 cup parmesan cheese - shredded


  • Remove the mushroom stems and, with a spoon, scrape out the black gills from the underside of the mushroom caps. Chop the stems.
  • In saucepan, warm 2 tablespoons of olive oil.Add onions and stems, cook until golden, approximately 5-7 minutes, stirring occasionally. Add garlic and diced tomatoes. Cook for one minute. Add sun-dried tomatoes, salt and pepper, lemon juice and chopped basil. Remove from heat.
  • Brush or spray the tops of the mushrooms with oil and season with salt and pepper.
  • Grill, caps up, for five minutes.
  • Remove, place on a work surface, caps down.
  • Spoon the filling into each mushroom, spreading evenly to the edges.
  • In a small bowl, toss together the Italian bread crumbs and parmesan cheese.Salt and pepper to taste.
  • Sprinkle each mushroom with cheese mixture and olive oil.
  • Grill the mushrooms again, cap side down on the grill over medium heat until lightly browned on the top, approximately 5-10 minutes.
  • Serve warm.

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