Grilled Stuffed Portobello Mushroom Recipes

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For a tasty low-carb meal, try these grilled portobello mushrooms that are stuffed with cheese, sausage, and spinach.

Portobello mushrooms are a wonderful, healthy, and adaptable ingredient, and these Grilled Stuffed Portobello Mushrooms are stuffed with spicy Italian sausage, spinach, and cheese for a dish with a wonderful combination of flavors. If you like Italian sausage, you’ll love this recipe!

When I made this recipe again to take photos with Kara, we both agreed that grilling and stuffing these mushrooms was a bit trickier and more labor-intensive than I had remembered! However, the stuffed portobellos were definitely delicious. Hopefully the greatly-improved step-by-step photos will make this recipe more accessible to readers.

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.
  1. ⅔ cup chopped plum tomato.
  2. ¼ cup (1 ounce) shredded part-skim mozzarella cheese.
  3. 1 teaspoon olive oil, divided.
  4. ½ teaspoon finely chopped fresh or 1/8 dried rosemary.
  5. ⅛ teaspoon coarsely ground black pepper.
  6. 1 garlic clove, crushed.
  7. 4 (5-inch) portobello mushroom caps.
  8. 2 tablespoons fresh lemon juice.

Recipe of the Day: Grilled Stuffed Portobello Mushrooms

Veggie Stuffed Portobello Mushrooms 🔗

A delicious main or side dish, these veggie stuffed portobello mushrooms, filled with fresh vegetables, herbs and cheese, are a wonderful change of pace. When I talk about 'stuffed' in this recipe, I mean STUFFED!

Prep: 30min

Total: 36min

Serving Size: 1 serving

Nutrition Facts: calories 306 kcal, Carbohydrate 28 g, Protein 13 g, Fat 17 g, Saturated Fat 5 g, Cholesterol 22 mg, Sodium 718 mg, Fiber 5 g, Sugar 9 g, servingSize 1 serving

Ingredients:

  • 6 large Portobello mushrooms ((mushroom stems removed))
  • 2 tablespoon olive oil
  • 2 tablespoon good balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2/3 cup Panko (Japanese) bread crumbs
  • 3/4 cup shredded Mozarella cheese (or Emmenthal), divided ((optional: additional grated Parmesan cheese))
  • 3 tablespoon finely chopped green onions or chives
  • 1 tablespoon fresh chopped oregano (or thyme)
  • 1/2 cup chopped tomato, juice squeezed out
  • 2 cups fresh baby spinach, roughly chopped
  • 1 cup spiralized butternut squash (OPTIONAL)
  • 2 teaspoon garlic, minced (2 garlic cloves) (or 1/4 tsp garlic powder)
  • 1/2 teaspoon each salt and black pepper (or to taste)

Instruction:

  1. PREPARE AND MARINATE MUSHROOMS: Wipe/clean top of portobello mushroom caps with a damp paper towel. Using a spoon, gently scrape out the black gills in the inner side of the mushroom caps and discard. Mix together marinade ingredients, brush over top and bottom of mushrooms, then set aside for 20-30 minutes to marinate while you prepare the stuffing. Shortcut: use a bottled salad dressing instead of marinade e.g. Italian or balsamic.
  2. PREPARE GRILL: Spray grill with oil or wipe grill with oil soaked paper towel. Heat BBQ grill to medium high heat. Note 1 (to bake)
  3. PREPARE STUFFING AND STUFF MUSHROOMS: In a medium bowl, combine all stuffing ingredients (leaving 1/4 cup of mozzarella cheese for topping). Taste and adjust seasonings. Spoon stuffing into cavity of the 6 mushroom caps, pressing down slightly to adhere. Sprinkle on remaining 1/4 cup mozzarella. If desired, sprinkle on some Parmesan cheese too.
  4. GRILL AND SERVE: Place mushrooms on grill, stuffing side up. Close lid and cook about 6-7 minutes. Serve immediately.

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