Grilled Stuffed Portabella Mushrooms
Elevate your grilling game with these irresistible Grilled Stuffed Portabella Mushrooms—a perfect option for both vegetarians and mushroom lovers alike! These large, meaty mushroom caps are transformed into a flavor-packed delight, filled with a savory mixture of breadcrumbs, Parmesan, melty mozzarella, fresh herbs, and a touch of zesty lemon. The mushrooms are brushed with olive oil to enhance their natural umami, then grilled to tender perfection, creating a smoky aroma that complements the golden, bubbly stuffing. Ready in just 35 minutes, this easy recipe makes for a stunning appetizer or a satisfying main dish when paired with a fresh side salad. Ideal for outdoor grilling or stovetop cooking, these stuffed portabellas are a versatile showstopper that will have everyone coming back for more!
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 3 tablespoons Olive oil
- 2 minced Garlic cloves
- 1 cup Breadcrumbs
- 0.5 cup, grated Parmesan cheese
- 0.5 cup, shredded Mozzarella cheese
- 2 tablespoons, chopped Fresh parsley
- 2 tablespoons, chopped Fresh basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Lemon zest
Instructions
Clean the portabella mushrooms by wiping them gently with a damp paper towel to remove dirt. Remove the stems and use a spoon to scrape out the gills, creating a cavity for the filling.
Preheat your grill to medium heat (about 375°F/190°C). Alternatively, prepare an oven-safe grill pan for stovetop cooking.
Brush the mushroom caps on both sides with 2 tablespoons of olive oil and season with a small pinch of salt and pepper. Set them aside.
In a medium bowl, combine the breadcrumbs, Parmesan cheese, mozzarella cheese, garlic, parsley, basil, lemon zest, remaining 1 tablespoon of olive oil, salt, and black pepper. Mix until the filling is well combined.
Spoon the prepared filling evenly into each mushroom cap, pressing the mixture down gently to secure it. Ensure each mushroom is fully packed with filling.
Place the stuffed mushrooms on the preheated grill, filled side up. Close the lid and grill for 10-12 minutes, or until the mushrooms are tender and the filling is golden and bubbly. If using an oven-safe grill pan, cover with a lid or foil and cook over medium heat.
Carefully transfer the cooked mushrooms to a serving platter. Let them cool slightly before serving, as the filling will be hot.
Serve as a main dish with a side salad or as a hearty appetizer. Enjoy!
Nutrition Facts
Calories |
1270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 3637 mg | 158% | |
| Total Carbohydrate | 107.4 g | 39% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 18.4 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 933 mg | 72% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1927 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
