Vegetarian Stuffed Portobello Mushrooms

I created this stuffed portobello recipe based on a culmination of several recipes I searched for on the internet. I was looking for something different that I could do with my favorite vegetables. This may be my new favorite food--I hope you enjoy!

Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
4 servings


  • 2 small yellow squash, thinly sliced

  • 2 small zucchini, thinly sliced

  • 2 small green bell peppers, thinly sliced

  • 1 small onion, thinly sliced

  • 3 tablespoons olive oil, divided

  • 1 tablespoon balsamic vinegar

  • 3 tablespoons garlic and herb seasoning blend (such as Mrs. Dash®)

  • 4 large portobello mushroom caps

  • 1 cup shredded Parmesan cheese

  • 1 ½ cups shredded mozzarella cheese

  • 1 tablespoon chopped fresh parsley

  • ¼ cup pineapple chunks


  1. Preheat an outdoor grill for medium heat and lightly oil the grate. Turn on the oven's broiler to a low setting.

  2. Combine squash, zucchini, peppers, onion, 2 tablespoons olive oil, balsamic vinegar, and 2 1/2 tablespoons seasoning blend in a bowl. Mix well.

  3. Cook on the preheated grill until tender, 7 to 8 minutes.

  4. While vegetables are cooking, rub remaining olive oil on outsides and insides of mushrooms. Lay face-down on a baking sheet and sprinkle remaining seasoning blend over.

  5. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on very low setting.

  6. Broil until slightly darkened, 8 to 10 minutes. Remove mushrooms and turn upside-down. Fill mushrooms with grilled vegetables, then top with Parmesan and mozzarella cheese. Return to the broiler until cheese is lightly toasted, about 5 minutes. Sprinkle parsley around edges of serving plates, and put a few pineapple chunks on each mushroom for that "extra" touch to make it fancy!

Cook's Note:

I cook to taste, so experiment with your seasonings. Any vegetable can be added to this recipe to fit individual tastes. The mozzarella and Parmesan cheese really set it off.

Editor's Note:

Use vegetarian Parmesan cheese for this.

Nutrition Facts (per serving)

355 Calories
24g Fat
15g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 355
% Daily Value *
Total Fat 24g 31%
Saturated Fat 11g 53%
Cholesterol 39mg 13%
Sodium 672mg 29%
Total Carbohydrate 15g 5%
Dietary Fiber 4g 13%
Total Sugars 6g
Protein 21g
Vitamin C 52mg 258%
Calcium 613mg 47%
Iron 1mg 7%
Potassium 485mg 10%

* 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.

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