Best 4 Grilled Stuffed Portobello Mushrooms Recipes
Introducing a symphony of flavors and textures, Grilled Stuffed Portobello Mushrooms are a captivating vegetarian dish that promises to steal the show at your next gathering. These hearty mushrooms are transformed into savory vessels, brimming with a delectable stuffing of spinach, sun-dried tomatoes, artichoke hearts, Parmesan cheese, and a hint of garlic. Grilled to perfection, the portobellos exude a smoky aroma, while the stuffing delivers a burst of tangy, nutty, and cheesy goodness in every bite. Accompanying this main attraction are three complementary recipes: a tangy Lemon Garlic Butter Sauce, a creamy Avocado Ranch Dressing, and a refreshing Cucumber Tomato Salad. These accompaniments elevate the grilled portobello mushrooms, offering a range of flavors and textures that cater to diverse palates. Prepare to embark on a culinary journey where umami meets freshness, and each ingredient harmonizes to create a symphony of flavors.
Check out the recipes below so you can choose the best recipe for yourself!
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.
GRILLED AND STUFFED PORTOBELLO MUSHROOMS WITH GORGONZOLA
Provided by Giada De Laurentiis
Categories appetizer
Time 42m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 of the Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
- Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the cheese starts to melt, about 5 to 7 minutes.
- Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.
GIADA'S GRILLED & STUFFED PORTOBELLO MUSHROOMS RECIPE - (4.4/5)
Provided by sdubbs
Number Of Ingredients 11
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 of the Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined. Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the cheese starts to melt, about 5 to 7 minutes. Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.
DIABETIC GRILLED STUFFED PORTOBELLO MUSHROOMS
these could be a meal all by themselves!
Provided by Paul Bushay
Categories Other Main Dishes
Time 35m
Number Of Ingredients 8
Steps:
- 1. Preheat the grill to 350°F.
- 2. Wipe the mushrooms down with a slightly damp paper towel.
- 3. Remove the stems and set aside.
- 4. Brush the outside of the caps with some of the oil.
- 5. Season to taste with salt and pepper.
- 6. Flip the mushrooms over and brush them with oil and balsamic vinegar.
- 7. Season to taste with salt and pepper.
- 8. Prep all of the peppers and onions by washing and slicing them into small chunks.
- 9. Dice the leftover mushroom stems and add them to the peppers.
- 10. Sauté the peppers, mushroom stems, and onions with 2 tbsp. of oil for about 5 to 7 minutes.
- 11. Grill the mushrooms while the pepper mixture is cooking, gill side down for about 5 to 7 minutes.
- 12. Mix the peppers mixture with crumbled blue cheese.
- 13. Flip the mushrooms over and fill the caps with the peppers and cheese.
- 14. Move them to the "off" side of the grill and bake them for 10 to 15 minutes more, until the mushroom is cooked through.
Tips:
- Select large portobello mushrooms: Look for mushrooms with a wide, open cap and no blemishes.
- Clean the mushrooms thoroughly: Use a damp cloth or paper towel to wipe away any dirt or debris from the mushrooms.
- Remove the stems: Using a sharp knife, cut off the stems of the mushrooms. Save them for another use, such as in a soup or stir-fry.
- Score the mushroom caps: Use a sharp knife to score the mushroom caps in a criss-cross pattern. This will help the marinade to penetrate the mushrooms and make them more flavorful.
- Marinate the mushrooms: Combine the olive oil, lemon juice, garlic, herbs, and spices in a bowl. Add the mushroom caps and toss to coat. Let the mushrooms marinate for at least 30 minutes, or up to overnight.
- Grill the mushrooms: Preheat your grill to medium-high heat. Place the mushroom caps on the grill and cook for 5-7 minutes per side, or until they are tender and slightly charred.
- Stuff the mushrooms: Once the mushrooms are cooked, remove them from the grill and fill them with your desired stuffing. Some popular options include crabmeat, shrimp, vegetables, or cheese.
- Serve the mushrooms: Serve the stuffed portobello mushrooms immediately, while they are still hot and juicy.
Conclusion:
Grilled stuffed portobello mushrooms are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are also a great way to use up leftover ingredients. With a variety of stuffing options to choose from, there's sure to be a recipe that everyone will enjoy. So next time you're looking for a quick and easy meal, give grilled stuffed portobello mushrooms a try!
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