It’s a wonderful time of year here in Chester County…tomatoes are ripe on the vine, fresh basil is plentiful, and we’re grilling almost daily. Baby Bellas, of course, are always in season, and this time we’re grilling and stuffing them with the marvelous taste of summer. Enjoy!
• ½ lb Baby Bella mushrooms, destemmed. We recommend larger caps, approximately 2 inches across.
• ¼ cup of olive oil
• 4 cloves garlic, minced
• 4 tbls balsamic vinegar
• 3 tbls onion, chopped
• ¼ tsp salt
• ¼ tsp pepper
• 1 cup tomatoes, diced
• ¼ cup onion, chopped
• 4 leaves of basil, chopped
• 1 clove of garlic, minced
• 2 tbs olive oil
Step One: Marinade
• Add olive oil, garlic, balsamic vinegar, onion, salt, and pepper in a mixing bowl. Mix well.
• Remove the stems from the mushroom caps and gently rinse in lukewarm water until any and all debris is gone.
• Put rinsed mushrooms into a gallon Ziploc bag, pour marinade over them and mix together until you are satisfied that every cap in covered in flavor.
• Let the mixture marinate in the refrigerator for 1-24 hours.
Step Two: Bruschetta
• Add tomatos, onion, basil, garlic and olive oil in a mixing bowl. Mix well, and let chill until the caps are done.
Step Three: Grill
• Remove the caps from the marinade and put them on metal skewers.
• Grill 3-5 minutes on each side. Be careful that the mushrooms might stick to the grill, in this case use a grilling fork to gently pry them off. If not, you run the risk of ripping the cap off the skewer.
• Let the caps cool and remove them from the skewers.
Step Four: Stuff the caps
• Use a spoon to scoop the bruschetta into the caps. Depending on the size of the caps, It may be necessary to push back the gills using your spoon or hands.
• Drizzle the remaining marinade over the finished caps
Step Five: Enjoy!
Printable recipe card below (click printer icon):