Vegetarian Stuffed Portobello Mushrooms

I created this stuffed portobello recipe based on a culmination of several recipes I searched for on the internet. I was looking for something different that I could do with my favorite vegetables. This may be my new favorite food--I hope you enjoy!

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 355 Calories

Ingredients

• 1 tablespoon balsamic vinegar
• 1 tablespoon chopped fresh parsley
• 1 ½ cups shredded mozzarella cheese
• 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®)
• ¼ cup pineapple chunks

Recipe Instructions

Step 1

Preheat an outdoor grill for medium heat and lightly oil the grate. Turn on the oven's broiler to a low setting.

Step 2

Combine squash, zucchini, peppers, onion, 2 tablespoons olive oil, balsamic vinegar, and 2 1/2 tablespoons seasoning blend in a bowl. Mix well.

Step 3

Cook on the preheated grill until tender, 7 to 8 minutes.

Step 4

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 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!