15th July 2007

    Ahi Burgers & Grilled Stuffed Portobellos

    posted in Main Dishes |

    We were short on time to prepare dinner tonight, so we had Ahi Tuna Burgers from Whole Foods, and found a good onion salsa recipe to garnish it (along with some wasabi mayo!), and a grilled portobello recipe as a side. We also grilled some bell peppers, green onions, and tomato. We heart grilled veggies.

    Grilled Stuffed Portobello Mushrooms
    2/3 cup chopped plum tomato
    1/4 cup (1 ounce) shredded part-skim mozzarella cheese
    1 teaspoon olive oil, divided
    1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
    1/8 teaspoon coarsely ground black pepper
    1 garlic clove, crushed
    4 (5-inch) portobello mushroom caps
    2 tablespoons fresh lemon juice
    2 teaspoons low-sodium soy sauce
    Cooking spray
    2 teaspoons minced fresh parsley

    Prepare grill.
    Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.
    Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
    Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.

    Serves 4

    Onion Salsa
    2 cups chopped Maui onion (or other sweet onion)
    1/2 cup minced scallions
    1/4 cup pickled ginger, chopped
    1/4 cup cilantro, chopped
    2 tbsp Asian sesame oil
    1 1/2 tbsp soy sauce
    1 tbsp fresh lime juice

    Mix all ingredients, place in bowl in refrigerator to allow flavors to mix.

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    This entry was posted on Sunday, July 15th, 2007 at 10:23 pm and is filed under Main Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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