Grilled Marconi Mushrooms


What you Need:

6 Med-Large Portobello mushrooms, stems Cut off

1 28oz Can Marconi Crushed Tomatoes

1 1/2 Cups Marconi Italian Bread Crumbs

1 Cup Spinach

1/4 Cup Asiago Cheese (shredded)

1/4 Cup Mozzarella Cheese (shredded)

1 Yellow Onion, diced fine

1 Jar Marconi Giardiniera

 

What to do:

Preheat Grill to Med-High Heat.

Strain the Marconi Tomatoes and add to a large mixing bowl along with the Spinach, Onions, and Bread Crumbs.  Mix delicately.  Scoop out excess Gills from Mushrooms and use a pastry brush to apply Giardiniera oil to underside of each.  Add a moderate amount of veggie mixture to each Mushroom, around 2-3 Tablespoons.

Combine the two cheeses together in a separate bowl.  Top each Mushroom with a healthy amount of Cheese.  Finally, cap each mushroom off with a nice dollop of Giardini

era.  (Heat level is your choice)

Grill each mushroom around 15 minutes or until contents have all melted together nicely.

Enjoy on sandwich or plain over a bed of greens.

 

Grilled Portobello Marconi Mushrooms

 

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