BBQ Portabella

"I make BBQ's portabella pizza's for my vegetarian daughter."
photo by DeeDee photo by DeeDee
photo by DeeDee
photo by Bergy photo by Bergy
Ready In:




  • Clean off the portabella cap, and cut stem close to cap, chop stem.
  • Gently heat the olive oil in a saute pan, then add the peppers, onion, and stem ( I've added cubed tofu at this stage too) Saute all together until just tender Set the peppers, etc. aside for a moment and use a pastry brush dipped in the flavored olive oil in the bottom of the pan to oil the portabella cap ( both sides) Then, with the top side of the cap down, put all the peppers, etc. on the underside (up), transfer to the grill and cook for about 3-4 minutes.
  • Put the cheese onto of the peppers, and grill until melted.
  • Really good, I even like this, and I'm a confirmed carnivore! Vickie.

Questions & Replies

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  1. DeeDee
    I've made this a couple of times and my DH and I love them. Some portobellos can be so thick they don't get cooked all the way through, so I found that if I grill them first (about 2-3 minutes a side) before stuffing them, they are cooked better. I add fresh chopped hot peppers from our garden to spice things up because that's what we like. We eat 2 each as a main meal with a salad and we're completely satisfied. I added fresh garlic but only after the mix is sauted. The flavour of garlic comes through much stronger when it's not cooked. We LOVE garlic! I also added salt & pepper. This is a real nice and easy meal.
  2. whtbxrmom
    While I thought these were pretty good, the rest of the family wasn't as impressed. A couple of things I would do differently next time: Pre-grill the mushroom before stuffing so that it cooks all the way. Add some more seasoning, at the very least garlic, salt and pepper. Cut back on the oil, you just need enough to keep the peppers from sticking to the pan. I guess I should have read the other reviews before making these, most of them mention these points. If I make these again, with these changes, I will up date my review.
  3. Miss Annie
    This is a lovely way to prepare those wonderful mushrooms. A perfect substitution for those pizza cravings. I use a melon baller to scrape out the gills from the mushrooms. That is a neat and quick way to get rid of them, as they aren't too pretty cooked. I made this dish as you directed, but I did add one seeded, deveined jalapeno with the other peppers. It wasn't that noticible. Maybe next time I will add some pepper flakes instead of the jalapeno. I will definately keep this on my list of zaar "best finds". Thanks for sharing.
  4. Rhiannon and Matt
    We make these too! Great to make on summer nights at backyard BBQ's, garlic bread on the side, a nice cold beverage...what more could you want? ;)
  5. sugarpea
    Dh, the family mushroom lover, says five stars. He liked the filling and wants to experiment with others. I did add some garlic to the bell peppers as well as salt and pepper. Very attractive presentation and easy to pull off.



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