These Stuffed Portobello Mushrooms Are the Summer Salad You Need
Adjust your definition of "salad."
When it comes to talk of the grill, there's often a lot of focus on meat. It makes sense—the conditions of a grill are great for getting the kind of high heat that sears a steak or a burger on the outside while keeping the inside juicy. But if all you're throwing onto the grill are beef patties and hot dogs, you're missing out on a whole world of options. The basic philosophy of treating vegetables as you would a nice piece of meat—that a head of cauliflower is as deserving of careful spicing and cooking as a T-bone—applies to grilling too.
There are all kinds of ways to experiment with grilling vegetables, but if you're just starting out, or if you're looking for a grilling recipe that's vegetarian-friendly, incorporates mostly plants, or something that can swap out as a kind of unorthodox salad in a pinch, a good place to start is with these Grilled, Stuffed Portobello Mushrooms.
Portobellos are excellent for grilling for a few reasons. First, like most mushrooms, they act as sponges for flavor, soaking up the char and whatever spices you pair with them. Second, they're large enough that you can put the caps directly on the grill without worrying that they'll fall through the slats. The trick in this recipe is using that natural umami mushroom flavor, enhancing it on the grill, and then adding tomato, rosemary, and mozzerella cheese to play off the meatiness in the Portobello.
Once you get the hang of stuffing mushrooms for the grill. you can easily swap in other cheese for the mozzerella, and other herbs if you'd prefer them to rosemary. Basil would be great here, and you could throw in some diced summer squash in for the tomatos, and maybe even blue cheese instead of mozzerella, if you're into that kind of thing.