These broiled portobello mushrooms are stuffed with a cheesy blend of grilled summer vegetables for a vegetarian-friendly dish that's great for entertaining.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
355 Calories
Recipe Instructions
Step 1
Combine squash, zucchini, peppers, onion, 2 tablespoons olive oil, balsamic vinegar, and 2 1/2 tablespoons seasoning blend in a bowl. Mix well.
Step 2
Cook on the preheated grill until tender, 7 to 8 minutes.
Step 3
While vegetables are cooking, rub remaining olive oil on outsides and insides of mushrooms. Lay face-down on a baking sheet and sprinkle remaining seasoning blend over.
Step 4
Preheat an outdoor grill for medium heat and lightly oil the grate. Turn on the oven's broiler to a low setting.
Step 5
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on very low setting.
Step 6
Broil until slightly darkened, 8 to 10 minutes. Remove mushrooms and turn upside-down. Fill mushrooms with grilled vegetables, then top with Parmesan and mozzarella cheese. Return to the broiler until cheese is lightly toasted, about 5 minutes. Sprinkle parsley around edges of serving plates, and put a few pineapple chunks on each mushroom for that "extra" touch to make it fancy!
Ingredients
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh parsley
3 tablespoons olive oil, divided
1 small onion, thinly sliced
4 large portobello mushroom caps
1 cup shredded Parmesan cheese
2 small yellow squash, thinly sliced
2 small zucchini, thinly sliced
2 small green bell peppers, thinly sliced
3 tablespoons garlic and herb seasoning blend (such as Mrs. Dash®)
