Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Grilled Stuffed Portabella Mushrooms (Vegetarian) Recipe
    Lost? Site Map

    Grilled Stuffed Portabella Mushrooms (Vegetarian)

    Grilled Stuffed Portabella Mushrooms (Vegetarian). Photo by partysweets

    1/1 Photo of Grilled Stuffed Portabella Mushrooms (Vegetarian)

    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    20 mins

    8 mins

    Kittencalskitchen's Note:

    Make these lower fat by using reduced fat sour cream and cream cheese ---to save time and to blend the flavors even more, prepare the filling in advance and chill for 8 hours or overnight --- You may use about 1/2 teaspoon dried basil or oregano in place of fresh, or just omit the herbs completely --- these are *very* good I have made them many times in the past :)

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    STUFFING

    Directions:

    1. 1
      In a bowl mix all stuffing ingredients together adjusting salt, pepper and hot sauce to taste.
    2. 2
      Cover and chill until ready to use if not using right away.
    3. 3
      Place the mushroom caps on large baking sheet or platter and brush all over with with olive oil.
    4. 4
      Sprinkle with tops of the caps lightly with salt and pepper.
    5. 5
      Using a large spoon or spatula divide/spread the stuffing mixture between the mushroom caps.
    6. 6
      Arrange and spread out the tomato slices in a "spiral-like" fashion on top of the stuffing.
    7. 7
      Carefully brush the tomatoes with olive oil then season with a pinch of salt and black pepper, then sprinkle with grated Parmesan cheese or mozza cheese.
    8. 8
      Grill at 250F or medium-low heat for about 7-8 minutes, or until the mushrooms are soft and the topping is hot.

    Ratings & Reviews:

    • on July 27, 2008

      55

      I made these last week and they were delicious. I halved the recipe because it was just my hubby and I and we had 6 small caps instead. I chopped and cooked the stems in some olive oil and italian bread crumbs and folded it into the mixture. Only had large tmatoes so topped each with one slice. We did 3 w/parm, 3 w/mozz and both preferred the mozz but the parm was still yummy. Served with couscous and a salad with a delicious strawberry vinaigrette I found on here (Deborah Lee's Strawberry Vinaigrette Dressing) I left some comments/suggestions about that too. Hubby loved it all. Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 07, 2010

      45

      These are very tasty and I would definitely recommend trying them! However I felt they were missing something. This is a recipe I will absolutely be playing around with. Because the mushrooms are so juicy and the filling is so creamy they just need some "bite" in my opinion (especially as a main dish/side, as a first coarse they're perfect!) I added some chopped walnuts and really enjoyed that , but I didn't use enough. I think I may try adding in some cooked rice along with more nuts. I was nervous about the canned artichokes. I never liked them before and I NEVER used them before, but I wanted something different and they were excellent in this recipe. Thanks Kitten!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 14, 2008

      55

      Outstanding! Even my 3 year old who hates mushrooms ate this with delight. At least 4-5 good sized bites! Amazing! I won't be missing steak anytime soon..... Here's what I changed: -For the herbs I added half dried basil and half dried oregano. Fresh would probably be even better. -I used neufchatel (1/3 fat cream cheese) rather than cream cheese. -Used grape tomato rather than plums, since grapes looked better at the store. A little more work, but a great winter tomato. -Didn't use salt until after cooking and added it to taste. -Did add some of the Paul Prudhomme's salt free seasoning to the mushroom cap prior to assembling. Recipe made the perfect amount of stuffing for 8 portabellos. Cooked for 10 minutes on the grill. Perfection! Thanks for a great recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)

    Advertisement

    Nutritional Facts for Grilled Stuffed Portabella Mushrooms (Vegetarian)

    Serving Size: 1 (234 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 176.2
     
    Calories from Fat 107
    60%
    Total Fat 11.9 g
    18%
    Saturated Fat 5.1 g
    25%
    Cholesterol 24.4 mg
    8%
    Sodium 176.3 mg
    7%
    Total Carbohydrate 13.4 g
    4%
    Dietary Fiber 6.2 g
    24%
    Sugars 5.1 g
    20%
    Protein 7.0 g
    14%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites