Grilled Stuffed Portabella Mushrooms

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Grilling and summer – they just go hand and hand! Plus, during the summer when it is hot outside, I really hate to heat the house up by turning the oven on. Our house faces west so during the evening if the sun is out, it gets hot fast.

So the grill becomes my best friend in the summer!

I made these for my husband’s recent birthday and they turned out so good.

The secret ingredient – these Lentil Bean Tomato Basil Harvest Snaps!

If you can’t find the harvest snaps, you could sub out panko breadcrumbs – but these harvest snaps really do take the recipe up a notch with their flavor and crunch.
If you love mushrooms, try this perfect appetizer Artichoke Sun Dried Tomato Quinoa Stuffed Mushrooms!
If you make these Grilled Stuffed Portabella Mushrooms, tag @badtothebowl on social media. 

Grilled Stuffed Portabella Mushrooms

Recipe by Sarah HayesCourse: Main

Grilled portabella mushrooms filled with veggies and a lentil crisps for flavor that is out of this world!


  • 2 portabella mushrooms

  • 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

  • 1/4 tsp pepper

  • 3 cups of fresh spinach

  • 1/4 cup of crushed tomato basil harvest snaps


  • 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 tried tomatoes, seasonings and crushed tomato basil snaps. Keep mixture warm.
  • Prepare portabella mushrooms for grill. Wash and cut out middle stem. Brush both sides with small bit of oil and sprinkle with salt. Grill on grill pan for 7 minutes each side.
  • After grilling, fill each mushroom with your reserved mixture!

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