These grilled stuffed portobello mushrooms are rich, juicy, and filled with melty cheese, herbs, and garlic. Perfect as a vegetarian main or a fancy BBQ side dish!
Ingredients:
- 4 large portobello mushroom caps (stems removed)
- 1 tbsp olive oil
- 1 garlic clove (minced)
- ½ cup shredded mozzarella or cheddar
- ¼ cup crumbled feta or goat cheese
- 2 tbsp chopped sun-dried tomatoes
- 1 tbsp chopped fresh parsley
- Salt & pepper to taste
Instructions:
- Brush mushrooms with olive oil and season with salt and pepper.
- In a bowl, mix garlic, cheeses, sun-dried tomatoes, and parsley.
- Fill each mushroom cap with the mixture.
- Preheat grill to medium heat.
- Grill stuffed mushrooms for 8–10 minutes (lid closed), until mushrooms are tender and cheese is melted.
- Serve warm with a drizzle of balsamic glaze or extra herbs.
