These stuffed portabella mushrooms are great as a meal or a side dish. Incredible amounts of flavor in a portabella sized package! Cheesy goodness with balsamic just explodes in your mouth with every bite.
Grill These Stuffed Portabella Mushrooms While You Make the Main Course
The mushrooms normally cook on the top rack of the grill for about 15 minutes, so leaves the main grill available for whatever main entrée you choose to go with them. They are also amazing on their own for a healthy vegetarian option.
I’m not into blue cheese…
I’m with you. Rene’ loves the flavor of blue cheese where I see it as overpowering. No problem! I actually like a little of the blue cheese flavor in these, so I just go light on my mushroom and fill hers up. If you want to avoid the flavor altogether, choose your favorite melting cheese and trade out for the blue cheese. We have tried parmesan, feta, raclette and several others. Go crazy with whatever you like!
Make these ahead of time!
A lot of time, we’ll make these in the morning so they’re ready to hit the grill for dinner. Save your precious time for finishing off the meal once you’re cooking instead of putting these together. We really like these with beef, which works great on the grill. A couple favorites are our Marinated Flank Steak, our Herbed Butter Beef Tenderloin or just a steak on the grill like our video!
Preparing the Stuffed Portabella Mushrooms
Use a moist paper towel to wipe of the mushroom instead of running them under water. Mushrooms soak up water if you let them and release it as they cook, so better to avoid that whole process. Use a spoon to scrape out the ribs and cut off as much of the stem as you can. Make sure you save as much of the edges as you can on the mushroom so it holds the melted cheese in while you’re cooking. We have a video on our preparation if you have questions or are interested.
Wine Pairing
I would normally pair a Syrah with mushrooms for the traditional earthy flavor that goes right with the mushroom, and that would have been the decision if the mushroom was the entrée. Because I paired it with a steak, I went with a Cabernet Sauvignon to play off the main course instead of the side dish.
Stuffed Portabella Mushrooms
Course: DinnerCuisine: AmericanDifficulty: Easy2
servings15
minutes15
minutes160
kcal30
minutesGreat as a meal or a side dish. Incredible amounts of flavor in a portabella sized package!
Ingredients
2 Portabella Mushrooms
Blue Cheese
Shaved Parmesan Cheese
Red/Yellow/Orange Bell Peppers
Balsamic Glaze
Directions
- Cut peppers into strips (about 5 strips per mushroom) and grill on a medium heat grill, skin side down, for about 5 minutes (skin should show grill marks)
- Scrape ribs out of the mushroom and cut off stem. Be careful to save the edges of the mushroom as much as possible
- Fill mushroom with cheeses (half blue and half parmesan or to your taste)
- Place grilled peppers over the cheese, skin side up so you can see the grill marks
- Grill on the top rack for about 15 minutes until mushrooms are soft
- Drizzle with balsamic glaze