Grilled Stuffed Portobello Mushroom Caps

Recipe View 5 mins Prepare the grill: Preheat a grill to medium heat (around 350°F or 175°C) and lightly grease the grates. Line a baking sheet with aluminum foil for easy cleanup. (5 minutes)

Recipe View 10 mins Prep the mushrooms: Gently remove the stems from the portobello mushrooms. Using a small spoon, carefully scrape out the dark gills from underneath the caps. This helps prevent a muddy flavor. Brush the mushroom caps, inside and out, with olive oil. Season with freshly ground black pepper. (10 minutes)

Recipe View 8 mins Grill the mushroom caps: Place the prepared mushroom caps on the preheated grill, rounded-side up. Grill for about 3-4 minutes per side, or until they begin to soften and develop grill marks. (8 minutes)

Recipe View 10 mins Stuff the mushrooms: Remove the mushroom caps from the grill and transfer them to the prepared baking sheet. Dab the insides of the caps with a paper towel to remove any excess moisture. Spoon the creamy herb and garlic sauce evenly into each mushroom cap. Top with the quartered grape tomatoes, sliced green onions, and grated Parmesan cheese. (10 minutes)

Recipe View 8 mins Grill again: Carefully place the baking sheet with the stuffed mushrooms back onto the preheated grill. Cover the grill and cook for another 6-8 minutes, or until the filling is heated through, the cheese is melted and bubbly, and the mushrooms are tender. (8 minutes)

Recipe View Serve: Remove the grilled stuffed portobello mushrooms from the grill and let them cool slightly before serving. Drizzle with balsamic glaze, if desired. Enjoy immediately!