Grilled Portobello with Sundried Tomato Butter



  • 4 Portobello mushroom caps fins removed
  • 4 Tablespoons of Isola Sundried Tomato Butter
  • 1 Summer squash sliced in 1inch rings
  • 1 Zucchini squash sliced in 1inch rings
  • 1 Beefsteak tomato sliced in 1 inch rings
  • 1 onion sliced 1inch thick
  • 1/4 cup My Brother's Extra Virgin Olive Oil for brushing
  • 1 tbsp coarse ground black pepper or to taste
  • 1/2 tsp dried Thyme or to taste
  • 4 cloves Garlic; chopped
  • 1/4 cup fresh Italian Parsley; chopped

Preparation Instructions

  1. Brush vegetables with My Brother's Extra Virgin Olive Oil. Season with black pepper, thyme and garlic. Sprinkle with chopped parsley.
  2. Grill Portobello mushrooms until cooked through approximately 4 minutes per side.
  3. Grill summer squash, zucchini and Vidalia onion approximately 2 to 3 minutes per side. Grill Beefsteak tomato approximately 1 to 2 minutes per side.
  4. Spread 1 oz Isola Sundried Tomato Butter on underside of mushroom cap. Alternately layer 3 summer squash and 3 zucchini rings on tapenade top with grilled tomato and onion. **You may wish to coursley chop the grilled vegetables and place, in equal portions, on each portabello.
  5. Garnish with chopped parsley. Serve warm or room temperature.

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As tasty as it is unique! These portobello make a terrific presentation at any gathering.