Deliciously seasoned and full of yummy ingredients, these stuffed Portobello mushroom caps are a must to add to your recipe cards. And who doesn’t love stuffed Portobello mushroom caps? Seriously, if you haven’t ever tried them you are missing out. One of my all-time favorite summer treats are grilled stuffed Portobello mushrooms…so amazing, and delicious.
Many people tend to turn their noses up at anything mushroom. And I just don’t get it. They are so flavorful and really have that “meaty” taste, without actually having any meat in them.
Mushrooms are a great way to swap out some of the calories in your dishes and remove the fatty meat products and replace with the lower fat content of mushrooms. It’s super simple to do, and trust me when I say it is absolutely delicious as well.
One of the main reasons that I love this recipe is because of its flavor. Anytime you combine the ingredients of cheese and olives, a flavor eruption is going to happen.
Imagine the sweet smell of those grilled Portobello mushrooms wafting through the summer air. Even if you don’t cook any other side dishes to accompany this recipe, your meal will be complete.
There is something so delectable about the combined flavors of the stuffed Portobello mushrooms, that the dish can stand on its own without needing anything else to serve with it.
Next time you are planning or hosting a summer backyard BBQ, make certain to have this recipe be a part of the meal that you are serving. Grilled Portobello mushrooms are certain to be a hit! You’ll be surprised by how many people have never had the opportunity to try a grilled mushroom before, and once you introduce them to it, their taste buds will never be the same.
Be the trendsetter at your next BBQ and grill up a batch of these delicious stuffed Portobello mushroom caps for all to enjoy!
Stuffed Portobello Mushroom Caps
Ingredients
- 2 large portobello mushroom caps cleaned with stems removed
- olive oil
- 1/3 cup sun dried tomatoes
- 1/3 cup feta cheese
- 2 tbspchopped dill dill chopped
- 2 tbsp kalamata olives chopped
- 1/2 cup cheese of your choice grated
Instructions
- Heat a grill pan (or the grill) over medium high heat and drizzle with olive oil. Once hot, add the mushrooms and grill on each side for about 4 minutes.
- In a medium bowl, mix together the sun dried tomatoes, feta, dill, olives, and about 1 teaspoon of olive oil. Season with pepper if desired (no need for salt – the olives and feta are very salty!).
- Remove the mushroom caps from the grill, turn upside down and stuff with this mixture.
- Place on baking dish, top with shredded cheese, and cook under the broiler for about 5 minutes, until the cheese is melted and golden brown.
- Serve immediately.
Stuffed Portobello Mushroom Caps
Ingredients
- 2 large portobello mushroom caps cleaned with stems removed
- olive oil
- 1/3 cup sun dried tomatoes
- 1/3 cup feta cheese
- 2 tbspchopped dill dill chopped
- 2 tbsp kalamata olives chopped
- 1/2 cup cheese of your choice grated
Instructions
- Heat a grill pan (or the grill) over medium high heat and drizzle with olive oil. Once hot, add the mushrooms and grill on each side for about 4 minutes.
- In a medium bowl, mix together the sun dried tomatoes, feta, dill, olives, and about 1 teaspoon of olive oil. Season with pepper if desired (no need for salt – the olives and feta are very salty!).
- Remove the mushroom caps from the grill, turn upside down and stuff with this mixture.
- Place on baking dish, top with shredded cheese, and cook under the broiler for about 5 minutes, until the cheese is melted and golden brown.
- Serve immediately.
