Grilled Stuffed Portabella Mushrooms

0:25 prep
4:35 total


prep 0:25       total 4:35




4 portabella mushrooms
1 cup balsamic vinegar
1 tbsp. Dijon mustard
1 tsp. pepper flakes
1/2 tsp. fresh cracked pepper
1 md. red bell pepper, finely diced
1 lg. onion, finely diced
4 oz. aged cheddar cheese, sliced


Prepare the portabella mushrooms by cleaning the caps, removing the stems and scooping out the gills. Mix together the vinegar, mustard and pepper. Place mushrooms in a plastic bag and cover with the vinegar mixture. Let marinade for 4 hours.

Preheat grill. Saute red bell pepper and onion in olive oil until onions are caramelized and red peppers are slightly charred. Preheat oven to 350°F.

Place mushrooms on grill and cook until lightly charred on each side. Remove mushrooms to a cookie sheet and place top-side down.

Fill the gill area of the mushrooms with the sauteed bell pepper and onion. Cover each pepper with 1 oz. of sliced cheddar cheese. Top with freshly cracked pepper. Place in the oven for 5 minutes.

Author's Comments

A perfect recipe for vegetarian guests.

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2 Recipe Reviews


kahartke reviewed Grilled Stuffed Portabella Mushrooms on February 12, 2006

Wow, I loved this, and my husband, who was initially skeptical ate it all up and asked for more. My only question is, how do I adapt the marinade so the mushrooms don't taste so vinegary? Any suggestions, please post them in the review section. I will make this again, especially for company--the presentation is very colorful and appetising! Thanks, Ryan!


I had to tweak this recipe to what I had around, green peppers and cheddar cheese. It still turned out so good! I can only imagine how much better it must be when followed. So easy and delicious. Thanks for sharing.