Favorite Recipes: Grilled & Loaded Portobello Mushrooms

GRILLED & LOADED PORTOBELLO MUSHROOMS

Want a healthier and more exciting alternative to steak and potatoes?  This delicious recipe will have both meat eaters and vegetarians alike asking for more, and you don't have to worry about keeping the meat frozen.  This recipe serves 2 happy campers.

Ingredients

• 2 large Portobello mushrooms, with stems removed
• 2 slices of Swiss or Monterey Jack cheese
• 2 small bell peppers (1 red, 1 yellow)
• 1 medium onion
• 1 small head of broccoli
• 1 jar pesto sauce
• 1 jar artichoke bruschetta (we love the Trader Joe’s kind)
• Balsamic vinaigrette -OR- Soy Ginger salad dressing (your choice, for marinade)
• 2 small red potatos per person
• Butter or margarine
• Olive oil
• Salt and pepper to taste

Instructions

• Rinse mushrooms and marinate in dressing for 20-30 minutes.   
• Quarter potatoes, drizzle with oil, salt, and pepper and wrap tightly in foil; put on grill to start cooking.
• Julienne onions and peppers and sauté over fire.  
• Chop broccoli into bite-sized pieces and add to other cooked veggies; cook until al dente.  
• Grill mushrooms on both sides in grill basket over campfire.  
• When cooked, top with a layer of pesto, layer of artichoke bruschetta, and a slice of cheese, then cover until cheese is melted.  
• Serve mushrooms over a bed of potatoes (quartered or smashed) and top with sautéed veggies.