Grilled Stuffed Portabella Mushrooms Vegetarian
Savor the irresistible flavors of Grilled Stuffed Portabella Mushrooms, a vegetarian delight that's perfect for any occasion. These hearty mushroom caps are brushed with olive oil, stuffed with a luscious filling of garlicky sautéed spinach, breadcrumbs, Parmesan, and mozzarella cheese, then grilled to perfection for a smoky, melty finish. Infused with Italian seasoning and fresh parsley, this easy, 35-minute recipe is packed with bold, comforting flavors. Whether served as an appetizer, side dish, or meatless main course, these stuffed mushrooms are a satisfying crowd-pleaser. Perfect for grill enthusiasts and lovers of vegetarian recipes alike!
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Recipe Information
Ingredients
- 4 large Portabella mushroom caps
- 3 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 2 cups Fresh spinach, chopped
- 1 cup Breadcrumbs
- 1 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Clean the portabella mushroom caps by gently wiping them with a damp paper towel. Remove the stems and use a spoon to scrape out the gills for a smoother surface for stuffing.
Brush the mushroom caps lightly with 1 tablespoon of olive oil on both sides and set aside.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and set aside to cool slightly.
In a mixing bowl, combine the cooked spinach, breadcrumbs, Parmesan cheese, 1/2 cup of mozzarella cheese, parsley, Italian seasoning, salt, and black pepper. Mix well to form the stuffing.
Preheat the grill to medium heat (about 375°F/190°C).
Fill each mushroom cap with the prepared stuffing, pressing it down gently to pack it in. Sprinkle the remaining 1/2 cup of mozzarella cheese on top of the stuffed mushroom caps.
Place the stuffed mushroom caps on the preheated grill, stuffing side up. Close the lid and cook for 15-20 minutes until the mushrooms are tender and the cheese is melted and bubbly.
Carefully remove the mushrooms from the grill and allow them to rest for 2-3 minutes before serving.
Serve warm as an appetizer, side dish, or main course.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 1014 mg | 44% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.1 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 483 mg | 37% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 628 mg | 13% | |
*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.
