Photo of Grilled Stuffed Portobello Mushrooms by WW

Grilled Stuffed Portobello Mushrooms

Points® value
Total Time
22 min
12 min
10 min
These remind us of stuffed potato skins minus the potato. They're a bit upscale—fantastic for gourmet BBQs.


Portabella mushrooms

4 item(s), caps, stems removed, wiped clean with a damp paper towel

Balsamic vinegar

2 tsp(s)

Olive oil cooking spray

1 spray(s)

Roasted red peppers (packed in water)

2 cup(s), water-packed, diced

Minced garlic

1 tsp(s), about 1 small clove

Fresh basil

1 tbsp(s), fresh, chopped

Olive oil

1 tbsp(s), extra-virgin

Table salt

¼ tsp(s)

Black pepper

¼ pinch(es), freshly ground

Parmesan cheese

1 oz, Parmigiano Reggiano suggested, thinly sliced*


  1. Heat a grill or grill pan to medium-high heat.
  2. Place mushrooms on a baking sheet and rub underside of each with 1/2 teaspoon of vinegar; lightly coat with cooking spray.
  3. Place mushrooms on grill, underside down and cook, covered, about 4 to 5 minutes. Uncover, flip mushrooms with tongs and then cook for 4 to 5 minutes more; remove to a plate to cool.
  4. Meanwhile, in a medium mixing bowl, combine red pepper, garlic, basil, oil, salt and pepper.
  5. Cut cooled mushrooms into quarters; top each quarter with about 2 tablespoons of red pepper and a few pieces of cheese. Yields 4 quarters per serving.


*Use a microplane to cut paper-thin slices of cheese.