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Vegetarian Stuffed Portobello Mushrooms
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Cheesy grilled vegetable-stuffed portobello mushrooms - perfect for vegetarians and entertaining.
Ingredients:
  • 2 small yellow squash, thinly sliced
  • 2 small zucchini, thinly sliced
  • 2 small green bell peppers, thinly sliced
  • 1 small onion, thinly sliced
  • 3 tablespoons olive oil, divided
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons garlic and herb seasoning blend (such as Mrs. Dash®)
  • 4 large portobello mushroom caps
  • 1 cup shredded Parmesan cheese
  • 1.5 cups shredded mozzarella cheese
  • 1 tablespoon chopped fresh parsley
  • 0.25 cup pineapple chunks
Instructions:
  • Heat up your outdoor grill to medium heat and lightly oil the grate. Also, switch on the oven's broiler to low.
  • Toss together squash, zucchini, peppers, onion, olive oil, balsamic vinegar, and seasoning blend until evenly coated.
  • Grill until tender for 7 to 8 minutes on preheated grill.
  • As the vegetables cook, massage the rest of the olive oil onto the outside and inside of the mushrooms. Place them gill-side down on a baking sheet and sprinkle the remaining seasoning blend over the top.
  • Place the oven rack 6 inches from the heat source and preheat the broiler on low.
  • Broil for 8 to 10 minutes until slightly darkened. Flip mushrooms and stuff with grilled vegetables, Parmesan, and mozzarella cheese. Broil again until cheese is lightly toasted, about 5 minutes. Garnish serving plates with parsley and serve each mushroom with pineapple chunks for a fancy touch.

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