Vegetarian Stuffed Portobello Mushrooms
Description
These broiled portobello mushrooms are stuffed with a cheesy blend of grilled summer vegetables for a vegetarian-friendly dish that's great for entertaining.
Ingredients
•
2 small yellow squash, thinly sliced
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2 small zucchini, thinly sliced
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2 small green bell peppers, thinly sliced
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1 small onion, thinly sliced
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3 tablespoons olive oil, divided
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1 tablespoon balsamic vinegar
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3 tablespoons garlic and herb seasoning blend (such as Mrs. Dash®)
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4 large portobello mushroom caps
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1 cup shredded Parmesan cheese
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1 1/2 cups shredded mozzarella cheese
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1 tablespoon chopped fresh parsley
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1/4 cup pineapple chunks
Directions
1
Preheat an outdoor grill for medium heat and lightly oil the grate. Turn on the oven's broiler to a low setting.
2
Combine squash, zucchini, peppers, onion, 2 tablespoons olive oil, balsamic vinegar, and 2 1/2 tablespoons seasoning blend in a bowl. Mix well.
3
Cook on the preheated grill until tender, 7 to 8 minutes.
4
While vegetables are cooking, rub remaining olive oil on outsides and insides of mushrooms. Lay face-down on a baking sheet and sprinkle remaining seasoning blend over.
5
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on very low setting.
6
Broil until slightly darkened, 8 to 10 minutes. Remove mushrooms and turn upside-down. Fill mushrooms with grilled vegetables, then top with Parmesan and mozzarella cheese. Return to the broiler until cheese is lightly toasted, about 5 minutes. Sprinkle parsley around edges of serving plates, and put a few pineapple chunks on each mushroom for that "extra" touch to make it fancy!