Vegetarian Stuffed Grilled Portabella Mushroom Recipe

Love mushroom dishes? You are in the right spot! This Vegetarian Stuffed Grilled Portabella Mushroom Recipe is like a tasty portabella bomb, you will love it! Two large portabella mushrooms act as the top and lower half of sandwich with the yummy filling in between. You’ve got to try this because it’s so dang good! This is a very easy recipe to make. Both vegetarians and meat-eaters will adore this dish (it’s meat-lover approved too). It works great as a meatless main dish or as a side dish alongside meat for the meat-eater in your home.

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This stuffed grilled portabella mushroom recipe is tasty, savory, delicious! Mushrooms are a great meat substitute for vegetarians, I often turn to mushrooms when we are grilling beef burgers as a family so I can have either this recipe or a balsamic marinated mushroom cap meatless burger on my bun. Mushrooms are hearty and filled with flavor. They are healthy and so very scrumptious.

I love this dish, I hope you do too!

Portabella Bomb! Easy Grilled Portabella Mushroom Stuffed for Dinner

This giant stuffed mushroom is built with tasty ingredients then rolled in tin foil to create a side dish bursting with flavor. It’s oh so simple too! This easy recipe will please you, your family, and guests you are entertaining. Make one or make many, but they are such an easy addition to a grilled meal that it is easy to add to a meal. Simply built it, roll it, grill it. Done! And enjoy:)

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Ingredients Needed to Make this Grilled Portabella Mushroom Recipe

Please scroll down to easily print this yummy recipe:)

There are 10 ingredients needed to make this tasty grilled veggie bomb.

• 1 tsp. chia seeds
• 1 Tbsp. olive oil
• 1 Tbsp. Balsamic vinegar
• 1/4 c. grated Parmesan cheese
• 1/4 c. Italian style bread crumbs
• 2 Tbsp. shredded mild cheddar cheese
• 1 Tbsp. finely chopped fresh jalapeño pepper (I use a food processor to finely chop it)
• 1 Tbsp. chopped fresh onion
• 1 Tbsp. pine nuts, finely crushed with a kitchen mallet (I place 1 Tbsp. pine nuts in a sealed bag and smash them)
• 2 large whole Portabella mushrooms (leave the stem on)

Set up three bowls. Wash and dry the large Portabella mushroom and set aside.

First bowl: add 1 tsp. chia seeds, 1 Tbsp. olive oil, and 1 Tbsp. Balsamic vinegar and stir. Let sit for 10-15 minutes while other parts of the recipe are completed.

Second bowl: add 1/4 c. grated Parmesan cheese, 1/4 c. Italian style bread crumbs, and 2 Tbsp. shredded mild cheddar cheese and stir.

Third bowl: add 1 Tbsp. finely chopped jalapeño, 1 Tbsp. chopped fresh onion, 1 Tbsp. pine nuts crushed and stir.

Combine all three bowls and stir. Place one large Portabella mushroom on one end of a strip of tin foil. Pile all the ingredients on top of the mushroom. Place the other Portabella mushroom on top like a sandwich. Roll the whole thing in tin foil to the end and then fold in the sides. Grill on medium heat for 40-45 minutes turning it about every 10 minutes or so. Then serve immediately. So delicious!

Here is a pictorial for how to make it:

Enjoying the Grilled Portabella Mushroom

I love this giant stuffed mushroom with red wine to bring out all the savory flavors. It really brings out the flavor when it is enjoyed with a rich beverage.

Grill it and unwrap it. Watch the steam rise off…it will be so good! The cheese flavors mix with the pine nuts and the stuffing flavors are so amazingly tasty, I just love this veggie dish. I love eating the crumbles that fall out the sides of the stuffed mushroom, super good! Pair this veggie side dish alongside a potato, salad, rolls, or a grilled meat and enjoy the tasty combo. I hope you do:)

This veggie recipe is great for any time of year, whether it be in the summer at the height of BBQ season with a Tangy Cilantro Lime Cucumber Salad, in the fall with a grilled dinner, in the winter alongside a tasty Reduced Carb Dill Rutabaga Mustard Potato Salad, or in the spring with a Spring Mix Greens Salad Recipe with Balsamic Vinegar, Fresh Mozzarella, and Pepitas. You will love it!

Make it Vegan!

For vegans, use vegan cheese as a substitute. I’d love to try this option as well. I’ve tried vegan cheeses and they are very tasty and work great in recipes too.

I hope you enjoy this recipe! Eat well and enjoy life:) Good food makes life more enjoyable, allow yourself to enjoy!

Looking for more mushroom recipes? Check these out:

Orange Marinated Mushrooms in Tomato Basil Sauce over Penne Pasta

Vegetarian Stuffed Mushrooms with Three Cheeses and Jalapenos

Marinated Balsamic Mushroom Cap Burger Recipe

Low Carb Au Gratin Potatoes with Rutabagas and Mushrooms

I would love it if you shared this recipe:) Thanks for visiting!

Copyright © Julie Hoag writer. All Rights Reserved.

Vegetarian Stuffed Grilled Portabella Mushroom Recipe

This Vegetarian Stuffed Grilled Portabella Mushroom Recipe for a vegetarian main dish or vegetable side dish, this is like a tasty portabella bomb, you will love it! Two large portabella mushroom caps act as the top and lower half of sandwich with the filling in between. You've got to try this because it's so dang good! This is a very easy recipe to make. Both vegetarians and meat-eaters will adore this dish (meat-lover approved too). It works great as a meatless main dish or as a side dish alongside meat for the meat-eater in your home.

Print Recipe Pin Recipe

Cook Time 45 minutes mins

Total Time 45 minutes mins

Course Side Dish

Cuisine American

Servings 2 servings

Ingredients

  

1x2x3x

• 1 teaspoon Chia Seeds
• 1 Tablespoon olive oil
• 1 Tablespoon balsamic vinegar
• 1/4 cup parmesan cheese, grated
• 1/4 cup Bread Crumbs, Italian Style
• 2 Tablespoons mild cheddar cheese, shredded
• 1 Tablespoon chopped jalapeno pepper fresh, finely chopped
• 1 Tablespoon onion fresh, chopped
• 1 Tablespoon pine nuts finely crushed
• 2 Portabella Mushrooms, large

Instructions

 

• Combine 1 tsp. chia seeds, 1 Tbsp. olive oil, and 1 Tbsp. balsamic vinegar in a bowl and stir. Let sit for 10-15 minutes while preparing the remainder of the ingredients.
• Combine 1/4 c. grated Parmesan chese, 1/4 c. Italian style bread crumbs, and 2 Tbsp. shredded mild cheddar cheese in a bowl and stir. Set aside.
• Combine 1 Tbsp. finely chopped fresh jalapeno (finely chopped with a food processor), 1 Tbsp. fresh onion chopped, and 1 Tbsp. pine nuts finely crushed. Stir.
• Combine all three bowls together from above and stir well. This is the stuffing.
• Wash 2 large Portabella mushrooms and dry them. Lay a sheet of tin foil on a flat surface. Place one Portabella mushroom on the tin foil near one end. Pile all the stuffing mixture on top of the mushroom. Place the second Portabella mushroom on top like a sandwich. Roll the large stuffed mushroom in the tin foil several times over and fold in the ends to secure it.
  
• Grill the mushroom pack for 40-45 minutes on medium heat in a grill. Flip it over about every 10 minutes or so. Unwrap. Cut in half and serve. It makes two servings.
  

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