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Gluten-free healthy portobello mushrooms with fontina cheese and balsamic vinegar

Updated on March 4, 2014

Portobello mushrooms with balsamic vinegar and fontina cheese

4 stars from 1 rating of Portobello mushrooms with balasmic vinegar and fontina

Portobello mushrooms wtih balsamic vinegar and fontina cheese

Prep time: 15 min
Cook time: 25 min
Ready in: 40 min
Yields: Serves two

Portobello mushrooms with balsamic vinegar and fontina cheese

I love my handy indoor grill in the middle of winter!
I love my handy indoor grill in the middle of winter! | Source
I love cheese!  There are so many to choose from, just like beer!
I love cheese! There are so many to choose from, just like beer! | Source
Hot out of the oven and broiler.
Hot out of the oven and broiler. | Source
I served the mushroom with grocery store made ravioli and swiss chard. Check out the swiss chard blog for the entire recipe. These flavors are just awesome together!
I served the mushroom with grocery store made ravioli and swiss chard. Check out the swiss chard blog for the entire recipe. These flavors are just awesome together! | Source

Portobello mushrooms with balsamic vinegar and fontina cheese

  • 2 portobello mushrooms, cleaned and de-stemmed
  • 2 tablespoons olive oil, plus extra for the grill
  • 1 teaspoon fresh ground pepper
  • 1 jar marinara sauce, low-sodium, gluten free
  • 1 cup fontina cheese, shredded and be sure your choice is gluten-free
  • 1 tablespoon balsamic vinegar, aged at least 10 years

Portobello mushrooms with balsamic vinegar and fontina cheese.

  1. If you are using an indoor or outdoor grill , turn it on and heat to medium high heat. Turn your oven on to 400 degrees.
  2. Clean your mushrooms with either a mushroom brush or a clean kitchen towel. You want to brush off all of the material that was used to grow it in. If you have a bit of stem, you can just pop it off and save it with the rest of the scrap kitchen vegetables you keep in the fridge or freezer for future stock, or to put in the compost pile.
  3. Brush both sides of the portobellos with olive oil and season with fresh ground pepper. Oil the grill grates and then lay your mushrooms on the grill. It will take about 8-10 minutes to cook the mushroom completely.
  4. Remove mushrooms from grill and put them "gill" side up in a baking dish that you have spread 1/2 cup of the marinara sauce into. Drizzle with balsamic vinegar and then add the cheese.
  5. Place in your pre-heated oven for 15 minutes. I like my cheese really browned and bubbly so you may need to turn on the broiler and let the mushrooms brown even more. Don't walk away-- that process can happen fast.
  6. Remove from the oven and serve with your side dishes or put it in some garlic toast and eat it like a sandwich! Very meaty and satisfying!

Portobello mushrooms with balsamic vinegar and fontina cheese

Out of all the requests I get for recipes, I'm asked this question most frequently--by far: "What do you have that's fast, easy, delicious and healthy?" I have lots of recipes created in my own little kitchen but I have to admit that most take some time and effort. It's easy for me because when I go into my kitchen I normally plan to take two hours of time, from prep to serving. Don't be put off immediately by that comment, I like to make a lot of my own breads and sauces from scratch, but you don't have too. I confess that I may be overly concerned about what goes in my body and simply love to cook from scratch, but I realize that there are some great shortcuts to faster meals in your grocery store. For instance, in this recipe, which is very simple, I used "store bought" sauce. My local grocer stocks their own store brand of marinara and after complaining directly to the store owner, they had the sodium lowered in it. Yes, I may pay a bit more at a family-owned store but will the big- box chain stores listen and respond to your requests like that? I doubt it. So with that said the sauce in this recipe is doctored with a few cloves of minced garlic, dried basil and oregano. I have for many recipes in the past simply mixed two different pasta sauces together with really amazing results. I do check the sodium content and only look for sauces with the simplest of ingredients. But, if you have the time, a freshly prepared marinara is simple and very rewarding.

I believe this recipe fits the bill of my most highly requested recipes. It's very meaty in texture and the taste with the sauce and cheese makes you feel like you are eating something quite decadent. I am also fortunate that my local grocer makes a plethora of freshly prepared ravoli's. I have also made them from scatch in the past but tonight I had limited time. I just added my swiss chard recipe to the mix and the flavors together are magic. The perfect weekend meal. You feel like you are eating in an Italian restaurant, but the bill is a LOT smaller and the ingredients are the best you can find. Try it this weekend and see if you don't agree!

Portobello Mushrooms with balsamic vinegar and fontina cheese

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    • MindbodyandFood4u profile image
      Author

      MindbodyandFood4u 5 years ago from Ohio

      My husband is sort of stand offiish on mushrooms but loves this recipe. I hope you enjoy it too!

    • madeinla profile image

      Jolan 5 years ago from West Coast

      Wow, this looks delicious. I'm vegetarian and I typically will grill a portobello mushroom just like a burger and top it with cheese for a meal. I can't wait to try this recipe! This will be a great variation for portobellos to add to my recipe book. Thanks for the great photos.

    • MindbodyandFood4u profile image
      Author

      MindbodyandFood4u 5 years ago from Ohio

      Your recipe sounds yummy too! I love the idea of making them for appetizers!

    • chefmancave profile image

      Robert Loescher 5 years ago from Michigan

      Good Stuff! I like to use the small portobello mushrooms because they are treated like appetisers instead of the whole meal.

      My trick is to put two drops of tobasco sauce in the bottom of each mushroom and fill it with feta cheese. I also like cooking them on a outdoor grill with roasted tomatoes.

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