Grilled Stuffed Portabella Mushrooms – a delicious recipe with portabella mushrooms, balsamic vinegar, mustard, pepper, fresh cracked pepper, red bell pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Prepare the portabella mushrooms by cleaning the caps, removing the stems and scooping out the gills.
2
Mix together the vinegar, mustard and pepper.
3
Place mushrooms in a plastic bag and cover with the vinegar mixture.
4
Let marinade for 4 hours.
5
Preheat grill.
6
Saute red bell pepper and onion in olive oil until onions are caramelized and red peppers are slightly charred.
7
Preheat oven to 350F.
8
Place mushrooms on grill and cook until lightly charred on each side.
9
Remove mushrooms to a cookie sheet and place top-side down.
10
Fill the gill area of the mushrooms with the sauteed bell pepper and onion.
11
Cover each pepper with 1 oz.
12
of sliced cheddar cheese.
13
Top with freshly cracked pepper.
14
Place in the oven for 5 minutes.
168
kcal
Calories
10
g
Fat
7
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 portabella mushrooms, 1 cup balsamic vinegar, 1 tbsp. Dijon mustard, 1 tsp. pepper flakes, and more.
Yes, Grilled Stuffed Portabella Mushrooms falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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