Best 4 Grilled Stuffed Portabella Mushrooms Vegetarian Recipes
**Grilled Stuffed Portobello Mushrooms: A Vegetarian Delight**
Portobello mushrooms, with their large, meaty caps and savory flavor, are a versatile and delicious ingredient that can be prepared in a variety of ways. Grilling these mushrooms brings out their smoky, umami flavor, while stuffing them with a flavorful filling creates a satisfying and hearty vegetarian meal. This article features three unique recipes for grilled stuffed portobello mushrooms, each with its own distinct flavor profile. From a classic Italian-inspired filling to a Mexican-inspired twist, these recipes offer a range of options to suit different tastes and preferences. The detailed instructions and helpful tips ensure that even beginner cooks can create these mouthwatering dishes with ease. Whether you're looking for a flavorful vegetarian main course, a hearty side dish, or a unique appetizer, these grilled stuffed portobello mushroom recipes are sure to impress.
VEGETARIAN STUFFED PORTOBELLO MUSHROOMS
Vegetarian stuffed portobello mushrooms, overflowing with a creamy blend of three cheeses and crowned with crisp savory breadcrumbs.
Provided by Rachel Gurk
Categories Sides & Vegetables
Time 35m
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Scrape black gills out of mushrooms with a spoon and remove stem.
- Brush outsides (tops) of mushroom caps lightly with olive oil. Place mushrooms on a parchment paper lined baking sheet, gill side up; sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
- In a small bowl, mix together ricotta, tomatoes, mozzarella, Parmesan, basil, and ⅛ teaspoon black pepper. Fill mushroom caps with cheese mixture.
- In a small skillet over medium heat, melt butter. Add garlic, stirring constantly for one minute. Remove from heat. Stir in panko, parsley, oregano, and salt until combined.
- Spread panko mixture evenly over cheese filling.
- Bake mushrooms in the preheated oven until tender and cheese is melted, about 15 to 17 minutes.
Nutrition Facts : Calories 255 kcal, Carbohydrate 18 g, Protein 14 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 37 mg, Sodium 520 mg, Fiber 2 g, Sugar 6 g, TransFat 0.1 g, UnsaturatedFat 7 g, ServingSize 1 serving
GRILLED STUFFED PORTOBELLO MUSHROOMS
Steps:
- Preheat the grill to medium heat
- Wipe the mushrooms with a damp paper towel to clean and dry well. Do not rinse under water. Brush the tops of the mushrooms with canola oil and set aside.
- In a mixing bowl, mix together the pesto sauce, Parmesan, sun-dried tomatoes and the bread crumbs. Season with salt and pepper, to taste, and mix thoroughly. Divide the mixture evenly into the 4 mushroom caps and top each with some mozzarella cheese. Put on the grill and cook until cheese is melted, about 10 minutes. Transfer to a serving dish and serve immediately.
VEGETARIAN STUFFED PORTOBELLO MUSHROOMS
I created this stuffed portobello recipe based on a culmination of several recipes I searched for on the internet. I was looking for something different that I could do with my favorite vegetables. This may be my new favorite food--I hope you enjoy!
Provided by Aimee Dorrell
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate. Turn on the oven's broiler to a low setting.
- Combine squash, zucchini, peppers, onion, 2 tablespoons olive oil, balsamic vinegar, and 2 1/2 tablespoons seasoning blend in a bowl. Mix well.
- Cook on the preheated grill until tender, 7 to 8 minutes.
- While vegetables are cooking, rub remaining olive oil on outsides and insides of mushrooms. Lay face-down on a baking sheet and sprinkle remaining seasoning blend over.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on very low setting.
- Broil until slightly darkened, 8 to 10 minutes. Remove mushrooms and turn upside-down. Fill mushrooms with grilled vegetables, then top with Parmesan and mozzarella cheese. Return to the broiler until cheese is lightly toasted, about 5 minutes. Sprinkle parsley around edges of serving plates, and put a few pineapple chunks on each mushroom for that "extra" touch to make it fancy!
Nutrition Facts : Calories 354.7 calories, Carbohydrate 14.5 g, Cholesterol 38.5 mg, Fat 24.1 g, Fiber 3.5 g, Protein 21 g, SaturatedFat 10.6 g, Sodium 672 mg, Sugar 5.6 g
GRILLED STUFFED PORTABELLA MUSHROOMS (VEGETARIAN)
Make these lower fat by using reduced fat sour cream and cream cheese ---to save time and to blend the flavors even more, prepare the filling in advance and chill for 8 hours or overnight --- You may use about 1/2 teaspoon dried basil or oregano in place of fresh, or just omit the herbs completely --- these are *very* good I have made them many times in the past :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 28m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl mix all stuffing ingredients together adjusting hot sauce, salt and pepper to taste.
- Cover and chill until ready to use if not using right away.
- Place the mushroom caps on large baking sheet or platter and brush all over with with olive oil.
- Sprinkle with tops of the caps lightly with salt and pepper.
- Using a large spoon or spatula divide/spread the stuffing mixture between the mushroom caps.
- Arrange and spread out the tomato slices in a "spiral-like" fashion on top of the stuffing.
- Carefully brush the tomatoes with olive oil then season with a pinch of salt and black pepper, then sprinkle with grated Parmesan cheese or mozza cheese.
- Grill at 250F or medium-low heat for about 7-8 minutes, or until the mushrooms are soft and the topping is hot.
Nutrition Facts : Calories 176.2, Fat 11.9, SaturatedFat 5.1, Cholesterol 24.4, Sodium 176.3, Carbohydrate 13.5, Fiber 6.2, Sugar 5.2, Protein 7
Tips:
- Choose large, firm portobello mushrooms: This will ensure that they can hold the stuffing without becoming soggy.
- Remove the stems and gills from the mushrooms: This will make them easier to stuff and will help the mushrooms cook evenly.
- Brush the mushrooms with olive oil: This will help them to brown and prevent them from sticking to the grill.
- Season the mushrooms with salt and pepper: This will enhance their flavor.
- Stuff the mushrooms with your desired filling: There are many different fillings to choose from, such as vegetables, cheese, and grains.
- Grill the mushrooms over medium heat: This will help them to cook evenly without burning.
- Cook the mushrooms until they are tender and the filling is heated through: This will typically take about 10-15 minutes.
- Serve the mushrooms immediately: They are best enjoyed hot off the grill.
Conclusion:
Grilled stuffed portobello mushrooms are a delicious and versatile vegetarian dish that can be enjoyed as a main course or side dish. They are easy to make and can be customized to your own taste preferences. With a variety of fillings to choose from, there is sure to be a stuffed portobello mushroom recipe that everyone will enjoy. So next time you're looking for a hearty and flavorful vegetarian meal, give grilled stuffed portobello mushrooms a try. You won't be disappointed!
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