|Nutritional Guidelines (per serving)|
|Servings: 4 mushrooms (serves 4)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a simple and delicious recipe for grilled stuffed mushrooms. Portobello mushrooms work really well for this recipe—because of their large size and shape, they will not slip through the grates of your grill. You can vary the number of mushrooms depending on the size. While this recipe calls for four large portobello mushrooms, you can use eight to 12 medium-size mushrooms instead.
You can serve these as an appetizer, side, or main dish. If you are serving it as a main dish, serve the stuffed mushrooms whole along with fresh salad greens or a side dish of choice. To make this recipe vegan, use olive oil or margarine instead of butter, and omit the cheese on top or use a vegetarian cheese or sprinkle it with nutritional yeast flakes.
The portobello mushroom is simply a more mature cremini mushroom—the common white mushroom you see in your supermarket. Left to grow a few more days, it can grow very large and develop more flavor. Always choose mushrooms that are firm and avoid any that are limp, shriveled, or slippery.
- 4 large portobello mushrooms
- 1/4 cup panko breadcrumbs
- 1 tablespoon thyme (fresh, finely chopped)
- 1 tablespoon oregano (fresh, finely chopped)
- 2 teaspoons rosemary (fresh, finely chopped)
- 1 clove garlic (minced)
- Salt, to taste
- Black pepper, to taste
- 1 ounce pimentos (chopped, about half of a small 2-ounce jar)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/4 cup cheddar cheese (grated)
Gather the ingredients.
Wash mushrooms and cut off the stems. Reserve the caps, and finely chop the stems.
Combine the breadcrumbs, mushroom stems, thyme, oregano, rosemary, garlic, salt, and pepper in a food processor and pulse about 15 times. Do not overprocess. Stir in the chopped pimentos.
Preheat the grill for medium-high heat. Once the grill is heated and right before mushrooms go onto the grill, oil the grill grates well.
Brush the bottoms of the mushroom caps with olive oil and add a 1/2 tablespoon of butter to the inside of each cap. Place mushroom caps on the hot grill for about 4 minutes.
Remove the mushroom caps from the grill, stuff each with the breadcrumb mixture, and top each with grated cheese.
Return the mushroom caps to the grill and cook an additional 4 minutes.
Once the mushroom caps are cooked, remove them from the heat and let them stand for 5 minutes.
Carefully cut the stuffed mushroom caps into quarters.
Serve and enjoy.
- You can easily vary the stuffing for the mushrooms by adding different herbs and spices and different kinds of cheese, such as grated Parmesan.