Grilled Portabella Mushrooms With Mozzarella “en Carrozza

May 10, 2023May 10, 20230 1
Grilled Portabella Mushrooms With Mozzarella en Carrozza
in Appetizer

Prep

25 min

Cook

25 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

120 g chopped tomatoes
2 tablespoons red wine vinegar
2 tablespoons tomato ketchup
1 teaspoon tomato puree
4 tablespoons olive oil
20 fresh basil leaves
25 g pine nuts
30 g pistachios
3 crushed garlic cloves
150 ml olive oil
1 tablespoon parmesan cheese or 1 tablespoon castelli cheese
4 portabella mushrooms
60 ml olive oil
1 teaspoon fresh oregano
4 cm discs mozzarella cheese
1/4 cup plain flour
2 eggs , beaten
120 g breadcrumbs
2 beef tomatoes , blanched and sliced

Nutrision Information

Servings Per Recipe
4
Calories
549
Sugar
8g
Fat
47g
Grilled Portabella Mushrooms With Mozzarella en Carrozza is a delicious Italian appetizer that originated in the Naples region. This version features meaty portabella mushrooms that are stuffed with homemade tomato sauce, topped with mozzarella cheese, and then crumbed and grilled. The mushrooms can be cooked in a grill pan or on a BBQ, and served with sliced beef tomatoes on the side. It is the perfect dish to whet your appetite before a big Italian meal or to enjoy with friends and family at a summer dinner party.

Instructions

1.In a mixing bowl, add in the chopped tomatoes, red wine vinegar, tomato ketchup, tomato puree, and 4 tablespoons of olive oil. Mix well and set aside.
2.Using a food processor, blitz the fresh basil leaves, pine nuts, pistachios, crushed garlic, 150 ml of olive oil, and parmesan cheese or castelli cheese until smooth. Transfer the mixture into a small bowl, cover with cling wrap and set aside.
3.Preheat the oven to 180°C.
4.Clean the portabella mushrooms and remove the stems. Brush them with the 60 ml of olive oil and sprinkle fresh oregano on top.
5.Place the mushrooms gill-side down in a baking dish. Add a tablespoon of the tomato mixture in each mushroom. Top each one with a disc of mozzarella cheese and some of the herb mixture.
6.In a shallow dish, add the plain flour. In another shallow dish, beat the eggs. In a third shallow dish, add the breadcrumbs.
7.Dip the mushrooms in the flour, shaking off the excess. Dip them in the beaten eggs and then coat them with the breadcrumbs.
8.Grease a grill pan with olive oil and heat it over medium-high. Grill the portabella mushrooms for 3 to 4 minutes on each side, or until the breadcrumbs are golden brown.
9.Serve hot with blanched and sliced beef tomatoes on the side.

PROS

These grilled portabella mushrooms are packed with flavor from the homemade tomato and herb mix.

They are a great vegetarian appetizer that can be enjoyed by everyone.

CONS

The dish can be messy to eat, as the cheese can get stringy.

Some people might not enjoy the texture of cooked mushrooms.

HEALTH & BENEFITS

Portabella mushrooms are low in calories and high in fiber, making them a great choice for weight management.
They also contain antioxidants and other nutrients like vitamins B and D that can support immune function and overall health.

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