*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Excellent recipe! Instead of grilling the mushrooms, I laid foil on a baking sheet, arranged the mushrooms on there, and then spooned the mixture over them. I then baked in the oven at 350 degrees for about 7 minutes and broiled for another 5. Very tasty!!!
I LOVED THESE MUSHROOMS!!!!! Try this, sometime. first drizzle on olive oil, spices, one chopped and sauteed onion in a little olive oil, jarred drained chopped roasted red pepper, one slice provolone, a little shredded parmesan, and WOW!!!!!!!!!!!! I baked about 20 mins. in a 350 degree oven and served with a salad and some steak sauce. Thanks for the recipe! Just had to kick it up a bit...
I used the recommendation of grilling stem side down for about 5 minutes and then turning over adding the spread and grilling the rest of the time. Good call I think. My 2 year old and veggie-picky hubby both thought this was great. It did have a great flavor but I thought it was just a touch too salty. I'll cut back a bit next time.
I made these tonight for my husband, who mentioned that he was dying for some on the grill. The aroma was so inviting, that this non-mushroom lover had to taste test it. I am now sold on portobellos! My husband said they were the best he's ever had! One thing I did differently was that I grilled the mushrooms stem-side down for about 4-5 min. and then flipped them and added the spread. Two thumbs up from this family!
Simple to prepare. My grill ran out of gas but they still managed to cook nicely. Great flavor and color. Served with the proscuitto basil chicken bundles from this site some garlic parmesan bread and a nice mixed spring green salad with walnuts bacon pear and balsamic dressing. The flavors were incredible. (A white Italian wine was also served.) Also took a leftover mushroom and put it between two slices of the leftover garlic bread and ate it as a sandwich. WOW! That could be a new recipe in itself. Again a great one.
I made this for Christmas dinner. I chopped the stems and added them into the pepper mixture and sprinkled parmesan cheese on top. Since it was extremely cold outside (hubby wouldn't grill), I put them in the oven for about 15 minutes at 350 then broiled until the cheese was brown. A definite hit!
These were excellent! I was so impressed. Even my husband who doesn't like mushrooms ended up liking them quite a bit. I thought the filling amount was too small for four mushrooms so I only used three mushrooms. That was a mistake because the filling has so much flavor that it could easily work for four mushrooms. My only complaint is that I down on the amount of salt but it was still too salty. Next time I'll use half the amount of salt called for or maybe even less. I'll be making these again. So delicious.
I enjoyed these as a main meatless course. I used jarred roasted red and yellow peppers and a little sauteed onion in place of the onion powder. I don't have a grill so I followed suggestions and baked at 350 for 20 minutes. I melted a slice of provolone on top of each cap right at the end of cooking time. That made them better maybe 4 star.
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