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1.
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In a medium skillet over medium heat, sweat the onion, green pepper, celery and garlic, in a couple of teaspoons of olive oil for about 3 minutes.
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*If you are using real ground chicken, ground turkey, or mild Italian sausage, add that to the skillet at the same time as well.
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2.
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When the veggies are soft and the onions translucent (and the meat browned if you are using), add the veggie ground chicken (its is already cooked, so you just need to heat it), Italian seasoning, sage, salt and pepper to the skillet.
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Stir in the bread crumbs and 1/4 cup of the Parmesan cheese and remove the mixture from the heat.
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3.
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Brush olive oil on the portabella mushroom caps, bell pepper and zucchini slices, and season with salt and pepper to taste.
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4.
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Fill the mushrooms equally with the stuffing.
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At the same time, heat your grill to medium heat.
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5.
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Grill the stuffed mushrooms, bell pepper and zucchini over medium to medium low heat.
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The stuffed mushrooms will need to grill about 10 minutes just on the one side.
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The bell peppers and zucchini should be turned after about 3-5 minutes and cooked about 3-5 minutes more.
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The veggies should have grill marks and still be firm when done.
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6.
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Remove the mushroom and veggies to a sheet pan.
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Cut the peppers in half lengthwise to get eight 1 1/2 inch strips.
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7.
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To stack the veggies on the stuffed mushrooms, first place 2 slices of zucchini on top of each stuffed mushroom.
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** You can add some crumbled goat cheese between the layers of veggies it you like.
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8.
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Top the zucchini slices with the pesto and 1/2 of the remaining Parmesan cheese.
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9.
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Place 2 strips of bell pepper on top of the zucchini sprinkle with the remaining Parmesan cheese.
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10.
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Leave the veggie stacked mushrooms on the sheet pan and put the entire pan (with veggies inside) on the grill for about 5 minutes, just to heat through.
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11.
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Remove the mushrooms carefully to individual plates, or to a platter, and drizzle with just a little balsamic glaze.
