Ingredients Jump to Instructions ↓

  1. 3 tablespoons lemon juice

  2. 2 tablespoons olive oil

  3. 1 teaspoon minced garlic

  4. 1/4 teaspoon salt

  5. 3/4 teaspoon ground black pepper, divided

  6. 4 medium portabella mushrooms, stems removed

  7. 1 cup shredded fontina cheese

  8. 1/2 teaspoon dried oregano, crushed

  9. 4 crusty rolls, split

  10. 1 tablespoon chopped fresh basil

  11. Sliced tomato and red onion for garnish, optional

Instructions Jump to Ingredients ↑

  1. Prepare outdoor grill, placing grill rack 5 inches from heat source, or broiler. In a small bowl, whisk together lemon juice, olive oil, garlic, salt and 1/4 teaspoons black pepper. Brush both sides of each mushroom with lemon juice mixture, using all of the dressing.

  2. Place mushrooms on grill or a broiler pan, rounded-side up; cook for 3 minutes. Turn mushrooms stem-side up; sprinkle with cheese, oregano and remaining 1/2 teaspoons black pepper. Continue cooking until mushrooms are tender and cheese is melted and bubbly, about 3 minutes. Place each mushroom into a roll and sprinkle with basil. Top with sliced tomato and red onion, if desired. Serve immediately.


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