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.
Grilled Herb and Tomato Stuffed Portabella Mushrooms
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Stuffed with a cheesy, herbed tomato filling, these flavorful Grilled Herb and Tomato Stuffed Portabella Mushrooms work as a side dish or 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.
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
Cassie is a holistic nutritionist, cookbook author, and all-around food lover. She grew up cooking dinner with her parents every evening, and her passion for home cooking has been strong ever since. Cassie is the author of two published cookbooks (Cooking with Greek Yogurt and Chia, Quinoa, Kale, Oh My!) and dozens of recipes published in major magazines and newspapers. Cassie has been sharing her award-winning recipes on Wholefully since 2010. She loves dark chocolate, homegrown tomatoes, motorsports, and anything that sparkles. She lives in Indiana with her family on a small homestead.
the worcestershire sauce would make this non vegetarian – but i have heard there is anchovy free worcestershire sauce out there somewhere – other wise this sounds delicious & i can’t wait to try it
Any tips on making these in the oven?
Yummo! I love grilled zucchini & onions as a side instead of salad.
This is my idea of the perfect summer dinner. It looks amazing!
i like this recipe alot, cant wait to try it
I love this! I’ve already pinned it and am planning when I can add it to our dinner menu. 🙂