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Photo of Grilled stuffed portobello mushrooms by WW

Grilled stuffed portobello mushrooms

2
Points®
Total Time
22 min
Prep
12 min
Cook
10 min
Serves
4
Difficulty
Easy
If you love a good stuffed mushroom, then you'll want to try this fresh twist on the grill. The grill adds a smoky flavor that takes this favorite appetizer and side dish to a new level. These remind us of stuffed potato skins minus the potato. They're a bit upscale—fantastic for gourmet BBQs. Portobello mushrooms work best for this recipe because they're more mature than cremini and white button, making them more flavorful and less soggy. Be sure not to overcook the mushrooms because they will begin to lose some of their texture. Serve them as an appetizer or with asparagus and veal.

Ingredients

Portabella mushrooms

4 medium, caps, stems removed, wiped clean with a damp paper towel

Balsamic vinegar

2 tsp

Olive oil cooking spray

1 spray(s)

Roasted red peppers (packed in water)

2 cup(s), water-packed, diced

Jarred minced garlic

1 tsp, about 1 small clove

Fresh basil

1 Tbsp, fresh, chopped

Olive oil

1 Tbsp, extra-virgin

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Parmesan cheese

1 oz, Parmigiano Reggiano suggested, thinly sliced*

Instructions

  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.

Notes

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

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