I'm a Fun Guy
Grilled Stuffed Portobello Mushrooms [Low Carb]
As I’m typing this post, I am reminded of a joke my mom told me when I was younger:
A mushroom walks into a bar and sits down to order a drink.
The bartender says, “I’m sorry, but we don’t serve mushrooms here.”
And the mushroom replies, “Why not? I’m a fun guy.”
Get it? Fun guy? Fungi?
Okay, well, anyway . . . you know that saying be careful what you wish for?
I wished that the tomatoes on my tomato plants would hurry up and turn red. And then suddenly they did. All at the same time.
You can only eat so many BLT’s (although there are some who would argue with that statement). I have already made four jars of canned diced tomatoes and it looks like I may have enough to make tomato sauce. This is good. This is what I wanted.
However, my cherry tomatoes are ripening faster that we can eat them. I have been putting them in our salads and eating them as snacks. But in an effort to prevent them from going bad, I have been searching in earnest for ways to include them in our meals.
I actually found this recipe while searching for new low carb meal ideas. I love me some Portobello mushrooms. Love. Everything about this recipe was yummy, right down to the oven roasted tomatoes that I had to force myself to stop eating so we would have some for the mushrooms. I prepped these in the oven and finished them with a few chicken breasts The Husband was cooking on the grill. Honestly, these were so yummy and so filling I probably could have skipped the chicken breast and just eaten the mushrooms.
Grilled Stuffed Portobello Mushrooms
- 12 cherry or grape tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon fresh chopped thyme leaves
- Salt and pepper to taste
- 4 large Portobello mushrooms
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 large garlic clove, finely chopped
- 4 ounces of plain goat cheese
- Salt and pepper, to taste
- Preheat oven to 375 degrees.
- Spread the tomato halves on a greased cookie sheet. Drizzle with olive oil. Sprinkle with thyme leaves, salt, and pepper.
- Roast tomatoes in the oven for 20 minutes until they start to shrivel.
- In the meantime, gently wipe the outside of the mushroom with a damp paper towel. Remove and discard the stems. Then gently scrape out the inside (or gills) of the mushrooms using the back of a teaspoon.
- Once the tomatoes come out of the oven, preheat the boiler. Place an oven rack on the second shelf from the top.
- Arrange mushrooms on a foil lined baking sheet.
- In a small bowl, whisk together olive oil, lemon juice and garlic.
- Brush the mushrooms inside and out with the olive oil mixture. Place under the boiler and cook for 3-5 minutes or until the edges start to turn brown.
- Remove mushrooms from the oven. Arrange the tomatoes and the cheese evenly over the four mushrooms. Sprinkle with salt and pepper.
- Transfer mushrooms to a prepared grill, or reduce the oven to 375 degrees. Grill or bake for approximately 12 minutes or until the cheese begins to melt.
- Serve warm.