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Tapenade Relish Stuffed Grilled Mushrooms
Cooking Time: 10-15 minutes
Serving Size: 5 mushrooms (makes approx. 3)
1 lb. Portobello mushrooms, de-stemmed
4 TB olive oil
1 ½ TB Italian herb seasoning (dried)
2 tsp salt
2 tsp black pepper
Relish:8 olives, cured (kalamata, manzanilla, etc)* diced very small
½ large tomato, diced small
¼ small Vidalia onion, diced small
2 tsp garlic, chopped
1 TB basil, fresh, chopped
2 tsp olive oil
1 TB balsamic vinegar
2 tsp salt
1 tsp black pepper
Preheat grill. Toss mushrooms in remaining ingredients and grill well on both sides, beginning with the cap side. The ends of the mushrooms will begin to soften and curl towards the center leaving black grilled marks indented on the top. Flip and continue grilling until mushrooms are al dente. (Try one to be sure!)
Meanwhile, combine all relish ingredients and allow to marinate at least 30 minutes. This is great to do while you are firing up the grill.
Remove mushrooms from grill and top with relish.
Storage and Turn-out
This can be served alongside lemon-pepper seasoned grilled asparagus, couscous, grilled flatbread, roasted chickpeas, or grilled bell peppers.
*These can be purchased commonly at the olive bar in your local grocery store! (Though some varieties come packaged)