Grilled stuffed portobello mushrooms are filled with savory herbs and sun dried tomatoes. These elegant mushroom caps are perfect for a special meal with loved ones yet easy enough for a weeknight dinner!
Ingredients in Grilled Stuffed Portobello Mushrooms
I first made these stuffed portobello mushrooms for my husband’s weeknight birthday! Years later, they are still a favorite plant based dinner that we enjoy. The savory flavors in the stuffing are paired with the grilled portobello mushroom for a tasty plant based feast!
Portobello mushroom caps are a go-to grill item for our family during summertime. We love how well they hold up well while on the grill and they are a great addition to any vegan bowl such as our Grilled Radishes with Marinated Kale or our Mesquite Grilled Vegetable Bowl
This vegan grilled stuffed portobello mushroom recipe has a few extra steps to make the stuffing, but it is well worth it! Here are the ingredients you will need:
- Portobello Mushroom Caps
- Sun Dried Tomatoes
- Sweet Pepper
- Fresh Spinach
- Savory Herbs
- Gluten Free Breadcrumbs
I love to make this in the summer when we have garden fresh zucchini from the local farm stands, but this could be made any during season for a grilled vegan dinner!
How to Make Savory Grilled Stuffed Portobello Mushrooms
There are two steps to making these savory stuffed grilled mushrooms!
First you will need to make your savory mushroom stuffing. Dice all your vegetables. Next, water sauté your vegetables. When vegetables are tender, stir in sun dried tomatoes, seasonings and gluten free breadcrumbs.
Second, prepare your mushrooms for grilling. You will need to wash gently and the remove the stems. Grill mushrooms for 7 minutes on each side.
I love to use my grill pan for the mushrooms. You could also place them directly on the grill! If you place them directly, you will want to use a small amount of oil on each side to prevent the mushrooms from sticking to the grill grates.
After you remove the mushrooms from the grill, plate them and fill with your reserved vegetable mixture.
How to Serve Your Grilled Portobello Mushrooms
I love to serve these mushrooms on a fresh bed of salad greens with additional grilled vegetables and grilled corn!
These vegan portobello mushrooms would also be delicious served over a rice pilaf or with grilled tofu or tempeh. There are many options for making these grilled stuffed portobello mushrooms into a complete meal!
To store your leftover mushrooms, place in a reusable covered dish in the refrigerator up to 3 days. I would not recommend freezing this recipe but you could meal prep the vegetable mixture and have that ready for a busy night!
If you make these vegan grilled portobello mushrooms, I would love to know! Tag @badtothebowl on social media.
Grilled Stuffed Portabella MushroomsCourse: Main
Grilled portabella mushrooms filled with veggies and sun dried tomatoes for flavor that is out of this world!
2 portobella mushroom caps
1/2 sweet onion
1/2 of a sweet pepper (yellow, red or orange)
1/4 cup chopped sun dried tomatoes
1 zucchini, diced
1 garlic clove, minced
1 t. each of dried basil and oregano
1/2 tsp salt + some for portobello mushroom
1/4 tsp pepper + some for portobello mushroom
3 cups of fresh spinach
1/8 cup gluten free breadcrumbs
- Dice onion, sweet pepper and zucchini. In skillet over medium heat, water sauté your onion and pepper for a few minutes. Add zucchini and garlic clove and continue to water saute until tender. Add in fresh spinach. Saute until just wilted. Remove from heat, stir in sun dried tomatoes, all seasonings and breadcrumbs. Keep mixture warm.
- Prepare portobello mushrooms for grill. Wash and cut out middle stem. Brush both sides with small bit of oil (if using oil) and sprinkle with salt. Grill on grill pan for 7 minutes each side.
- After grilling, fill each mushroom with your reserved mixture!