I think a lot of people approach grilling as a meat-only area of cooking. I get it. I love a good hunk of grilled meat as much as the next carnivore, but the flavor of grilling can be applied to so many meatless dishes, that it’s a shame more folks don’t try it.
Of course, grilling veggies takes some practice. Veggies go from firm and delicious to mushy and unpleasant in a hot second, and all their natural sugars mean they burn really quickly (skip the highest setting on your grill if you’re just doing veggies).
Portabella mushrooms are an awesome place to start with meatless grilling. The mushrooms hold their shape well, and they take on the smoky, meaty flavor and texture that is so pleasant in grilled food. A lot of people use grilled portabellas as a delicious vegan substitute for a burger, even. Yum!
Here, I took to stuffing the mushrooms with a fresh herb, tomato and mozzarella stuffing that definitely feels a little pizza-y. These mushroom boats are so incredibly satisfying, that they could easily work as a main dish (I’d serve up two of them as a main, with a nice side salad and a big hunk of hearty bread). These also work as a side dish—their strong flavors would make a great partner to any grilled meat or fish.
Stuffed with a cheesy, herbed tomato filling, these flavorful grilled mushrooms work as a side dish to a great vegetarian main dish.
- 4 large portabella mushroom caps
- 2 tablespoons olive oil, divided
- 3 Roma tomatos, diced
- 1/4 cup each minced fresh basil, parsley, and oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon worcestershire sauce
- 1 clove garlic, finely minced
- 1/3 cup shredded mozzarella cheese
- Preheat the grill over medium heat. Carefully remove the stems from the mushrooms, dice finely, and place in a bowl. Using a spoon, carefully scrape out the brown gills of the mushrooms, dice finely and add to the bowl with the stems.
- Brush one tablespoon of the olive oil onto both sides of each of the mushroom caps. Place caps, stem side down on the preheated grill. Grill for about 5 minutes, or until just beginning to soften.
- Meanwhile, mix all remaining ingredients (including the remaining olive oil) in the bowl with the diced mushroom stems and gills
- Flip the mushroom caps over on the grill, and fill each cap up with 1/4 of the filling, making sure to really pack it in. Close the grill lid, lower the grill to low heat, and cook for an additional 10 minutes, or until the mushrooms are very soft and the cheese is melted.