Grilled Tomato Onion and Blue Cheese Stuffed Portabellos
Elevate your grilling game with these Grilled Tomato, Onion, and Blue Cheese Stuffed Portobellos—a hearty vegetarian dish bursting with bold flavors! Each meaty portobello mushroom cap is generously filled with a tangy blue cheese and juicy tomato mixture, then crowned with sweet caramelized onions for a perfect balance of richness and sweetness. A light drizzle of balsamic glaze and a sprinkle of fresh parsley bring depth and freshness to this irresistible recipe, making it an ideal choice for everything from an elegant appetizer to a satisfying main course. Quick to prepare and easy to cook on the grill or in the oven, this dish boasts a delightful combination of creamy, savory, and smoky notes that will please vegetarians and non-vegetarians alike.
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Recipe Information
Ingredients
- 4 pieces Portobello mushrooms (large, stemmed and gills removed)
- 3 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 large Yellow onion (thinly sliced)
- 2 medium Tomatoes (chopped into small cubes)
- 0.5 cups Blue cheese (crumbled)
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
- 2 tablespoons Balsamic glaze (optional)
Instructions
Preheat your grill to medium heat or preheat an oven to 375°F (190°C) if baking instead of grilling.
Clean the portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and use a spoon to scrape out the gills.
Brush both sides of the mushrooms with 2 tablespoons of olive oil and sprinkle with salt and black pepper. Set aside.
In a skillet over medium heat, add the remaining 1 tablespoon of olive oil and sauté the sliced onion until it is soft and caramelized, about 10 minutes. Stir occasionally to prevent burning.
Once the onion is caramelized, add the garlic and cook for an additional 1 minute until fragrant. Remove from heat and set aside.
In a mixing bowl, combine the crumbled blue cheese and chopped tomatoes. Season lightly with a pinch of salt and pepper.
Place the mushrooms cap-side down on the preheated grill or on a baking sheet if using the oven.
Fill each mushroom cap with the blue cheese and tomato mixture, then top with the caramelized onions.
Close the grill lid and cook for 10–12 minutes, or bake in the oven for 15–18 minutes, until the mushrooms are tender and the filling is heated through and slightly melted.
Carefully remove the mushrooms from the grill or oven. Drizzle with balsamic glaze and garnish with chopped parsley if desired.
Serve warm as an appetizer, side dish, or vegetarian main course.
Nutrition Facts
Calories |
1074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 2840 mg | 123% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 33.8 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 738 mg | 57% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2412 mg | 51% | |
*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.
