To the most of us grilling is directly associated with meat… Fish, in the best case. But hey, here’s one proud carnivore who loves grilling veggies! And I must admit, I have a confession to make – I love grilling veggies. Be it an eggplant, a capiscum or asparagus – flame charred they all taste much better. Mushrooms, however, are a story of its own. Just grilled they are more of a meaty texture, but you can really take it any way your imagination goes. So here’s what I called “pizza without a dough”, and trust me, this does taste like a pizza with mushrooms.
What you will need is:
- 4 medium mushrooms
- 8 cherry tomatoes
- 100g (3-4 oz) of shredded mozzarella cheese (you can try fresh mozzarella, but it’ll not become as golden on top)
- Italian herbs dry mix
- Salt and black pepper
Using a pairing knife, remove the stems from the mushrooms. thinly slice the cherry tomatoes.
Brush the mushroom caps with olive oil, then flip them over. Divide the mozzarella into 4 portions. Put half of each portion into the mushroom cap, then – put the cherry tomato slices, season with italian herbs mix, salt and pepper and finally top with more mozzarella. Repeat this with other caps.
Preheat the grill to medium heat, direct grilling method. Place the mushrooms on the grate and grill for about 12-14 minutes, till the caps are soft and the mozzarella in them is golden on the top.