It’s time to give vegetables the spotlight on the grill this summer. You don’t have to be a vegetarian to enjoy grilled corn on the cob or perfectly charred eggplant. If you really want to let plants shine this summer, upgrade them from side dish to entree with this easy grilled portobello burrata recipe. It’s the perfect vegetarian dinner and a great excuse to use the grill.
It takes less than an hour to transform boring portobello mushroom caps into a tasty cheesy dish that even those who claim to despise mushrooms will devour. First, you’re going to need to fire up the grill and preheat it to medium heat. Meanwhile, make an oil mixture using olive oil, lemon zest and juice, mustard and salt to cover the mushroom caps, stems and onion slices….