Lemon Garlic Grilled Portobellos with Burrata and Tomatoes

By wendywag

Serves: 6 / Preparation time: 25 minutes / Total time: 40 minutes.From and tested by the Chicago Tribune.

186 calories (68% from fat), 14 grams fat (4 grams sat. fat), 12 grams carbohydrates, 7 grams protein, 275 mg sodium, 16 mg cholesterol, 3 grams fiber.

Ricotta is a good substitute for the burrata; you’ll need 2 tablespoons per mushroom cap.

Ingredients

• 1/4 cup olive oil
• Grated zest and juice from 1 small lemon
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 6 large (about 1 1/2 pounds total) portobello mushrooms, each 4 inches in diameter
• 1 medium red onion, cut into 4 thick slices
• 6 small ripe tomatoes or 3 medium
• Half of an 8-ounce container burrata cheese (or Ricotta)
• 3 to 4 tablespoons chopped fresh basil and fresh chives

Preparation

Step 1

Prepare a charcoal grill or heat a gas grill to medium heat. Mix oil, lemon zest and juice, mustard and salt in a small bowl.

Twist the mushroom stems off the caps. Lightly brush the caps, stems and onion slices with the oil mixture. Grill stems and onion slices directly over the heat, turning once, until golden and tender, about 10 minutes. Transfer to a cutting board.

Add caps to a cooler section of the grill, gill side down. Cook, 2 minutes. Flip; brush with oil mixture. Add tomatoes to grill. Grill until smooth side of mushroom caps are golden and tomatoes are warmed and softened a bit, about 3 minutes. Remove from grill; place mushroom caps on a serving platter. Use a small serrated knife to cut the tomatoes in half or slices.

Chop grilled stems and onion; put into a small bowl. Season with a teaspoon or two of the remaining oil mixture. Divide the filling among the mushrooms caps. Top with a portion of the burrata and two tomato halves or slices. Sprinkle generously with fresh basil and chives. Serve while warm or at room temperature.