Grilled Portobella Mushroom topped with Tarragon-Accented Veggies

Leah Stacey


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

★★★★★ 1 vote
30 Min


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


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

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian