Lunch


Grilled Portobello with Sundried Tomato Butter

Cooking Time: 15
Serving Size: 4

Ingredients:

  • 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.