Grilled portobello mushrooms are a summer staple for me. I like to change up my method for the mushrooms, but these Stuffed Portobello Mushrooms top my favourites.
I love the options that Portobello mushrooms offer. However, stuffing them is probably my favourite thing to do with them. This Stuffed Portobello Mushrooms recipe has a delightful combination of vegetables and herbs mixed with cheese and of course, my favourite, kalamata olives!
My husband who is a big meat eater, gobbled these Stuffed Portobello Mushrooms up stating that it reminded him of meat. So, for anyone looking to cut back on meat or is just starting out in the vegetarian world but misses meat, this would be a good recipe to try.
Best of all, you can throw these babies on the grill and have them ready in under 10 minutes. Clean up is also minimal which I always love about BBQ season. Did I mention that they are also healthy? What else can you ask for!?
Ingredients
2 large portobello mushrooms cleaned with stems and scales removed
2 artichoke hearts chopped
¼ cup kalamata olives
2 medium tomatoes diced
¼ cup onion fried
¼ cup fresh parsley chopped
1 cup gouda or mozzarella cheese
Instructions
- Quickly fry the onion and set aside
- Cut off the stems of the mushrooms after they have been cleaned.
- Using a fork scrape out the scales from the mushrooms. You can use the stems and scales in the stuffing mixture so to not waste.
- Brush oil to the top and bottom of mushroom to prevent sticking
- In a medium bowl add the remaining ingredients including the fried onion
- Combine well and evenly distribute onto each mushroom
- Grill for 6-8 minutes on a non-stick grilling pan
Try a fabulous side salad with this vegetarian dish like my Fresh Lentil Salad recipe.
If you tried and enjoyed this recipe comment below and save and pin on Pinterest. Also follow me, Running on Forks.
Cheers to a healthier you!
Tricia
xo