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Vegetable-Stuffed Grilled Portobellos

Total Time

Prep: 20 min. + marinating Grill: 10 min.

Makes

4 servings

Mushrooms, tomatoes, zucchini, onions? The garden-fresh gang’s all here! A luscious cheese spread, garlic and balsamic vinegar beautifully complement the grilled flavor in this totally delish dish. —Taste of Home Test Kitchen
Vegetable-Stuffed Grilled Portobellos Recipe photo by Taste of Home

Ingredients

  • 1/2 cup olive oil
  • 1/2 cup balsamic vinegar
  • 6 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon each dried thyme, marjoram and basil
  • 4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
  • 2 medium onions, halved and sliced
  • 2 medium zucchini, halved and sliced
  • 1 medium sweet red pepper, cut into 3/4-inch pieces
  • 2 plum tomatoes, halved and sliced
  • 5 small carrots, halved lengthwise and cut in half
  • 1/2 cup garlic-herb spreadable cheese

Directions

  1. In a small bowl, combine the oil, vinegar, garlic, salt and herbs. Pour half of the marinade into a large resealable plastic bag. Add mushrooms; seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag. Add remaining vegetables; seal bag and turn to coat. Refrigerate for at least 1 hour.
  2. Drain vegetables and discard marinade. Grill mushrooms, covered, over medium heat for 3-4 minutes on each side or until tender. Place remaining vegetables in a grill wok or basket. Grill, covered, over medium heat for 8-12 minutes or until tender, stirring frequently.
  3. Spread cheese over mushrooms; top with vegetables.
Grill Wok
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

Nutrition Facts

1 stuffed mushroom: 350 calories, 27g fat (11g saturated fat), 35mg cholesterol, 395mg sodium, 24g carbohydrate (13g sugars, 6g fiber), 7g protein.

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