A delicious vegetarian side or main, these Grilled Portobello Mushrooms, stuffed with fresh veggies, herbs and cheese, are a wonderful change of pace.
When I talk about ‘stuffed’ in this recipe, I mean STUFFED. These monsters hold a lot and we’ve packed in healthy fresh baby spinach, butternut squash, cheese, green onions, oregano, tomatoes and Panko. Really yummy! The recipe was inspired by others on the New York Times, Cooking Light and All Recipes online sites with few additional tweaks. The result is a tasty and satisfying side for any protein, or a main dish with a nice soup or salad.
The mushrooms are first coated and marinated in a simple balsamic, oil and Dijon dressing while you prepare the stuffing. I added spriral butternut squash to the stuffing only because I bought some already spiralized. You can certainly leave it out if you want, although it did add a nice bit of texture.
- The whole thing can be prepared well in advance and grilled just before serving.
- Use pre-spiralized butternut squash or leave it out altogether.
- Use pre shredded cheese.
- Use garlic from the jar or frozen cubes.
- Marinate the mushrooms in a Balsamic or Italian salad dressing.
- Feel free to substitute herbs, other cheeses (e.g. goat cheese or Emmenthal) or vegetables. I would not suggest using high water-content vegetables such as zucchini, however, as the stuffing and mushrooms may become soggy.
- If you don’t have a grill, the Grilled Portobello Mushrooms can also be baked in a 425F oven for about 8 minutes.