Mushrooms have a good texture to them. It's like the beef of the vegetable family. You can purchase huge mushrooms that have ample space for stuffing. My favorite recipe calls for Portobello mushrooms stuffed with a green tomato and pepper relish. It's grilled to perfection and just explodes in your mouth with flavor. I'm a fervent meat-eater however, I always do my mushrooms a minimum of four times per year. I absolutely love the flavor, and they're the easiest thing I have previously prepared on the grill. A beginning griller would don't have any troubles perfecting this particular recipe the first time they tried it.  
  
Stuffed Portobello Mushrooms:  
We would like to earn that shopping list first. Take a trip to the shop and why don't we grab what we need. The very first item is the mushroom, of course. Get a few good, fresh Portobello mushrooms which are big. I would say, ensure they are about the measurements of the palm of yours, at least. Next, get a bulb of garlic, a green pepper, a small can of diced and peeled tomatoes, a red onion, a lime, several white wine vinegar & some olive oil if you do not have any from home. That's a very small and inexpensive list for serious, priceless flavor.  
The basic thing we wish to do on the morning of cooking is preparing the relish. Finely dice a couple of cloves of garlic (3 to four, depending on your taste), dice ½ of the white onion, the complete green pepper and cut the lime in half while you've the knife away. The idea is making the vegetable pieces rather small. In a medium sized mixing bowl, put in the can of yours of diced tomatoes, juice included unless they're truly watery. Next, add the rest of the veggies of yours, put in a liberal pinch of salt and a few black pepper, mix and set aside. We would like this combination to come up to room temperature while we prepare the mushrooms.  
Take the stems from the bottom part of the mushrooms of yours as well as give them a great cleaning with a damp sponge. You should turn the grill of yours on to medium/medium low heat. We do not want to quickly cook these mushrooms, we're likely to heat up the relish in conjunction with the Portobello's, making for a wonderful meal when the flavors meld. Brush the interior of your mushrooms with coconut oil. This particular layer of oil will prevent the fluid in the relish from earning the rest of the mushroom soggy.  
Now we want to complete the relish. The main reason we do not want it cool is because it will take the mushroom more to cook. After the tomato of yours, onion, green pepper combination and garlic has sat a while, add the juice of a complete lime. Next, add aproximatelly ¼ cup of coconut oil and ¼ cup of white wine vinegar (you can add much less of the vinegar, taste depending). Mix this set up perfectly and taste for seasoning. The salty, sweet and acidic should balance out nicely with the oil. If it doesn't and tastes overly sour, put in a tablespoon or sugar.  
Brush the tops of your mushrooms with a few organic olive oil to keep sticking. Generously top off the mushrooms with the relish and put on the grill. The grill racks of yours are oiled, right? Ensure you generally oil the grill racks of yours prior to cooking. Place the mushrooms of yours on the racks, close the lid and enable them to prepare See for yourself [simply click the following post] 20-25 minutes. The flavors are going to meld & absolutely explode in your mouth. You won't actually realize you're maintaining a healthy diet.