Grilled Stuffed Portobello Mushrooms: A Flavor-Packed Vegetarian Delight

Grilled stuffed portobello mushrooms are a fantastic vegetarian (or easily vegan!) main course or side dish, bursting with savory flavors and offering a satisfying meaty texture. This recipe is incredibly versatile; you can customize the stuffing to your liking with various vegetables, cheeses, herbs, and even plant-based protein alternatives. Whether you’re hosting a backyard barbecue, looking for a healthy weeknight meal, or simply craving something delicious and different, these grilled stuffed portobellos are sure to impress.

## Why You’ll Love This Recipe

* **Flavorful and Satisfying:** The earthy portobello mushroom provides a rich base, while the savory stuffing adds layers of flavor and texture.
* **Versatile and Customizable:** Easily adapt the stuffing ingredients to suit your preferences and dietary needs.
* **Healthy and Nutritious:** Packed with vitamins, minerals, and fiber from the mushrooms and vegetables.
* **Easy to Make:** Simple steps and readily available ingredients make this recipe accessible for cooks of all skill levels.
* **Great for Grilling:** Perfect for outdoor cooking and adds a smoky char that enhances the overall flavor.
* **Impressive Presentation:** Stuffed portobellos look beautiful and make a statement on any plate.
* **Vegetarian/Vegan Friendly:** Can be easily adapted to be vegan by using plant-based cheese alternatives.

## Ingredients You’ll Need

* **Large Portobello Mushrooms:** The star of the show! Look for firm, unblemished mushrooms with gills that are intact.
* **Olive Oil:** For drizzling and sautéing, adding richness and flavor.
* **Garlic:** Minced garlic adds a pungent, aromatic note to the stuffing.
* **Onion:** Diced onion provides a savory base for the stuffing.
* **Bell Pepper:** Adds sweetness, color, and a slight crunch. Red, yellow, or orange bell peppers work well.
* **Spinach:** Adds nutrients and a subtle earthy flavor. Fresh or frozen spinach can be used.
* **Sun-Dried Tomatoes:** Provide a concentrated burst of umami flavor and a chewy texture. Oil-packed or dry-packed sun-dried tomatoes can be used (if dry-packed, rehydrate them in hot water first).
* **Breadcrumbs:** Help bind the stuffing together and add texture. Use plain or Italian-seasoned breadcrumbs.
* **Parmesan Cheese:** Adds a salty, savory, and nutty flavor. For a vegan version, use nutritional yeast or a plant-based parmesan alternative.
* **Fresh Herbs:** Fresh basil, oregano, or thyme enhance the flavor and aroma of the stuffing.
* **Balsamic Glaze (optional):** Adds a touch of sweetness and acidity to complement the savory flavors.
* **Salt and Pepper:** To season the mushrooms and stuffing to taste.

**Optional Add-ins:**

* **Other Vegetables:** Zucchini, mushrooms (cremini or white button), eggplant, corn, artichoke hearts.
* **Beans:** Cannellini beans, chickpeas, or black beans add protein and fiber.
* **Nuts:** Pine nuts, walnuts, or almonds add crunch and healthy fats.
* **Spices:** Red pepper flakes, smoked paprika, garlic powder, onion powder.
* **Protein:** Cooked quinoa, lentils, crumbled tofu, plant-based sausage, or cooked ground meat (for non-vegetarian options).

## Equipment You’ll Need

* **Grill:** Gas, charcoal, or electric grill will work. Alternatively, you can use a grill pan on the stovetop or bake the mushrooms in the oven.
* **Large Bowl:** For mixing the stuffing ingredients.
* **Small Bowl:** For preparing the balsamic glaze (if using).
* **Spoon or Spatula:** For mixing and stuffing the mushrooms.
* **Knife:** For chopping vegetables and herbs.
* **Cutting Board:** For preparing the ingredients.
* **Grill Brush:** For cleaning the grill grates.
* **Tongs:** For handling the mushrooms on the grill.
* **Aluminum Foil (optional):** For creating a tent over the mushrooms to help them cook evenly.

## Step-by-Step Instructions

**Preparation (30 minutes)**

1. **Clean the Mushrooms:** Gently wipe the portobello mushrooms with a damp paper towel to remove any dirt or debris. Do not wash them under running water, as they will absorb the water and become soggy.
2. **Remove the Stems and Gills (optional):** Carefully remove the stems from the mushrooms. You can use a spoon or your fingers to gently pry them out. Removing the gills is optional, but it can help prevent the mushrooms from becoming too watery during cooking. To remove the gills, use a spoon to scrape them out.
3. **Prepare the Vegetables:** Dice the onion, bell pepper, and sun-dried tomatoes. Mince the garlic. If using fresh spinach, chop it roughly. If using frozen spinach, thaw it and squeeze out any excess water.
4. **Prepare the Balsamic Glaze (optional):** If using balsamic glaze, whisk together balsamic vinegar with a touch of honey or maple syrup in a small bowl. This will add a touch of sweetness and acidity to the mushrooms.

**Making the Stuffing (20 minutes)**

1. **Sauté the Vegetables:** Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the bell pepper and garlic and cook for another 3 minutes, until fragrant.
2. **Add the Spinach and Sun-Dried Tomatoes:** Add the spinach and sun-dried tomatoes to the skillet and cook until the spinach is wilted, about 2-3 minutes.
3. **Combine the Ingredients:** Remove the skillet from the heat and transfer the vegetable mixture to a large bowl. Add the breadcrumbs, Parmesan cheese, fresh herbs, salt, and pepper. Mix well to combine.
4. **Taste and Adjust Seasoning:** Taste the stuffing and adjust the seasoning as needed. Add more salt, pepper, herbs, or cheese to your liking.

**Grilling the Mushrooms (20-30 minutes)**

1. **Preheat the Grill:** Preheat your grill to medium heat (about 350-400°F or 175-200°C). Clean the grill grates with a grill brush.
2. **Prepare the Mushrooms:** Drizzle the portobello mushrooms with olive oil and season with salt and pepper.
3. **Stuff the Mushrooms:** Spoon the stuffing into the mushroom caps, pressing it down gently to pack it in. Mound the stuffing slightly on top of the mushrooms.
4. **Grill the Mushrooms:** Place the stuffed mushrooms on the preheated grill, stuffing-side up. Close the grill lid and cook for 15-20 minutes, or until the mushrooms are tender and the stuffing is heated through and slightly browned.
5. **Check for Doneness:** To check if the mushrooms are done, insert a fork or knife into the thickest part of the mushroom. It should be tender and easy to pierce. The stuffing should be heated through and slightly browned on top.
6. **Optional: Tent with Foil:** If the stuffing is browning too quickly before the mushrooms are cooked through, you can tent the mushrooms with aluminum foil. This will help to trap the heat and cook the mushrooms more evenly.
7. **Remove from Grill:** Once the mushrooms are cooked through, carefully remove them from the grill using tongs.

**Serving (5 minutes)**

1. **Drizzle with Balsamic Glaze (optional):** Drizzle the grilled stuffed portobello mushrooms with balsamic glaze, if desired.
2. **Garnish:** Garnish with fresh herbs, such as basil, oregano, or parsley.
3. **Serve Immediately:** Serve the grilled stuffed portobello mushrooms immediately as a main course or side dish.

## Tips for Grilling the Perfect Stuffed Portobellos

* **Choose the Right Mushrooms:** Select portobello mushrooms that are firm, unblemished, and have intact gills. Avoid mushrooms that are slimy or have dark spots.
* **Don’t Overwash:** Gently wipe the mushrooms clean with a damp paper towel instead of washing them under running water. Overwashing can make them soggy.
* **Remove the Stems and Gills (optional):** Removing the stems and gills can help prevent the mushrooms from becoming too watery. However, if you like the taste and texture of the gills, you can leave them in.
* **Preheat the Grill:** Make sure your grill is properly preheated before you start grilling the mushrooms. This will help them cook evenly and prevent them from sticking to the grill grates.
* **Use Medium Heat:** Grill the mushrooms over medium heat to prevent them from burning on the outside before they are cooked through on the inside.
* **Don’t Overcrowd the Grill:** Grill the mushrooms in batches if necessary to avoid overcrowding the grill. Overcrowding can lower the temperature of the grill and prevent the mushrooms from cooking properly.
* **Keep an Eye on the Stuffing:** If the stuffing is browning too quickly, tent the mushrooms with aluminum foil to help them cook evenly.
* **Let Rest Before Serving:** Let the grilled stuffed portobello mushrooms rest for a few minutes before serving. This will allow the juices to redistribute and make them more flavorful.
* **Get Creative with the Stuffing:** Don’t be afraid to experiment with different stuffing ingredients. Use your favorite vegetables, cheeses, herbs, and spices to create a customized stuffing that you love.

## Variations

* **Vegan Stuffed Portobello Mushrooms:** To make this recipe vegan, simply substitute the Parmesan cheese with nutritional yeast or a plant-based parmesan alternative. You can also use a vegan breadcrumb mix. Add some chopped walnuts or other nuts for texture and a savory flavor.
* **Italian Stuffed Portobello Mushrooms:** Use Italian-seasoned breadcrumbs, mozzarella cheese, and fresh basil in the stuffing. Consider adding some Italian sausage (if not vegetarian) or sun-dried tomatoes.
* **Mediterranean Stuffed Portobello Mushrooms:** Use feta cheese, Kalamata olives, and oregano in the stuffing. Add some chopped cucumber and tomatoes for a refreshing twist.
* **Spicy Stuffed Portobello Mushrooms:** Add red pepper flakes, jalapeños, or sriracha to the stuffing for a spicy kick.
* **Breakfast Stuffed Portobello Mushrooms:** Stuff the mushrooms with scrambled eggs, cheese, and bacon (if not vegetarian) or sausage. Grill or bake until the eggs are set.

## Serving Suggestions

Grilled stuffed portobello mushrooms can be served as a main course or a side dish. Here are some serving suggestions:

* **As a Main Course:** Serve the grilled stuffed portobello mushrooms with a side salad, grilled vegetables, or quinoa.
* **As a Side Dish:** Serve the grilled stuffed portobello mushrooms alongside grilled chicken, steak, or fish.
* **On a Bun:** Serve the grilled stuffed portobello mushrooms on a bun as a vegetarian burger alternative.
* **With Pasta:** Serve the grilled stuffed portobello mushrooms with pasta and a tomato sauce.
* **As an Appetizer:** Cut the grilled stuffed portobello mushrooms into smaller pieces and serve as an appetizer.

## Storage Instructions

* **Refrigerate:** Store leftover grilled stuffed portobello mushrooms in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat the grilled stuffed portobello mushrooms in the oven, microwave, or on the grill until heated through.

## Nutritional Information (per serving, approximate)

* Calories: 250-350
* Protein: 10-15g
* Fat: 15-25g
* Carbohydrates: 20-30g
* Fiber: 5-10g

*Note: Nutritional information may vary depending on the specific ingredients used.*

## Grilling Without a Grill

Don’t have a grill? No problem! You can still enjoy these delicious stuffed portobellos using other methods:

* **Oven Baking:** Preheat your oven to 400°F (200°C). Prepare the mushrooms and stuffing as directed. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the stuffing is heated through. For some extra flavor, you can broil the mushrooms for the last few minutes of cooking to brown the stuffing.
* **Stovetop Grill Pan:** Heat a grill pan over medium heat. Prepare the mushrooms and stuffing as directed. Place the stuffed mushrooms on the grill pan and cook for 10-15 minutes per side, or until the mushrooms are tender and the stuffing is heated through. Press down on the mushrooms with a spatula to help them cook evenly.

## Frequently Asked Questions (FAQ)

* **Can I make this recipe ahead of time?**

Yes, you can prepare the stuffing ahead of time and store it in the refrigerator for up to 2 days. You can also stuff the mushrooms ahead of time and store them in the refrigerator for up to 1 day. However, it’s best to grill or bake the mushrooms just before serving for the best flavor and texture.
* **Can I freeze stuffed portobello mushrooms?**

Freezing is not recommended because the texture of the mushrooms can change and become mushy upon thawing. The stuffing ingredients may also suffer in texture and flavor if frozen and thawed.
* **Can I use different types of cheese?**

Yes, you can use different types of cheese in the stuffing. Mozzarella, provolone, feta, goat cheese, and cheddar cheese are all good options. Choose a cheese that you enjoy and that complements the other flavors in the stuffing.
* **Can I add meat to the stuffing?**

Yes, you can add meat to the stuffing. Cooked ground beef, sausage, chicken, or bacon are all good options. Be sure to cook the meat thoroughly before adding it to the stuffing.
* **Can I use dried herbs instead of fresh herbs?**

Yes, you can use dried herbs instead of fresh herbs. Use about 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.
* **What if my stuffing is too dry?**

If your stuffing is too dry, add a little olive oil or vegetable broth to moisten it. You can also add a beaten egg to help bind the ingredients together.
* **What if my stuffing is too wet?**

If your stuffing is too wet, add more breadcrumbs to absorb the excess moisture. You can also cook the stuffing in a skillet over medium heat for a few minutes to evaporate some of the moisture.
* **How do I prevent the mushrooms from sticking to the grill?**

To prevent the mushrooms from sticking to the grill, make sure the grill grates are clean and well-oiled. You can also brush the mushrooms with olive oil before grilling.
* **How do I know when the mushrooms are done?**

The mushrooms are done when they are tender and easily pierced with a fork or knife. The stuffing should also be heated through and slightly browned on top.
* **What can I do with the mushroom stems?**

Don’t discard the mushroom stems! They can be used in a variety of ways. You can chop them up and add them to the stuffing, use them to make mushroom broth, or sauté them with other vegetables.

## Final Thoughts

These Grilled Stuffed Portobello Mushrooms are a delightful and versatile dish that is sure to become a favorite. Whether you’re a vegetarian, vegan, or meat-eater, you can customize the stuffing to your liking and create a flavor-packed meal that everyone will enjoy. So fire up the grill, gather your ingredients, and get ready to experience the deliciousness of grilled stuffed portobello mushrooms!