Grilled Stuffed Portabella Mushrooms by ryansnyder

4.00 rating4.00 rating4.00 rating4.00 rating4.00 rating save this recipe Add a photo for this recipe Print this page

RATING

4.00 / 5.00 rating by 2 people

TIMES

Prep time: 0:25 Overall time: 4:35

SERVINGS

4 servings scale / convert

INGREDIENTS

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

INSTRUCTIONS

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.

CHEF COMMENTS

A perfect recipe for vegetarian guests.

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2 Recipe Reviews

kahartke

4 rating4 rating4 rating4 rating4 rating kahartke reviewed Grilled Stuffed Portabella Mushrooms
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! February 12, 2006

whats4dinner

4 rating4 rating4 rating4 rating4 rating whats4dinner reviewed Grilled Stuffed Portabella Mushrooms
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. August 3, 2007