grilled portobella mushroom topped with tarragon-accented veggies

★★★★★ 1
a recipe by
Leah Stacey
Huntsville, AL

This taste so gourmet! It is a nice vegetarian option to have for dinner.

★★★★★ 1
prep time 30 Min

Ingredients For grilled portobella mushroom topped with tarragon-accented veggies

  • 4
    portobello mushrooms, stems cut off, diced and reserved
  • 2 Tbsp
    olive oil
  • salt and pepper to taste
  • 2 Tbsp
    veggie oil
  • 1 sm
    red onion, diced
  • 2 tsp
    garlic, minced
  • 2 Tbsp
    tarragon, minced
  • salt and pepper to taste
  • 1 c
    packed spinach, roughly chopped
  • 2
    roma tomatoes, diced
  • 1/2 c
    heavy cream
  • 1/2 c
    asiago cheese,grated and divided

How To Make grilled portobella mushroom topped with tarragon-accented veggies

  • 1
    Cut off mushroom stems, dice and reserve
  • 2
    Rub the mushroom caps with olive oil and salt & pepper to taste. Grill and set a side
  • 3
    In a medium saute pan, heat the veggie oil. Saute the diced onions, mushroom stems, garlic and tarragon. Season with salt and pepper.
  • 4
    Toss the in the spinach and tomatoes and finish with heavy cream and half of the Asiago cheese. Cook until the cheese is melted.
  • 5
    To serve top the portobello mushrooms with the veggie mixture. Sprinkle with the rest of the Asiago cheese and broil until the cheese on top melts. (about 2 minutes)

Categories & Tags for Grilled Portobella Mushroom topped with Tarragon-Accented Veggies:

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