Recipe for Grilled Portobello Mushroom Caps

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Get ready to elevate your grilling game with a dish that’s both hearty and full of flavor – a recipe for grilled portobello mushroom caps!

This dish is a celebration of robust portobello mushrooms, filled with a delightful medley of rehydrated sun-dried tomatoes, cooked quinoa, vibrant spinach, and a touch of dairy-free cheesy goodness.

Drizzled with balsamic vinegar and olive oil, these stuffed mushrooms are not only a visual treat but a culinary masterpiece that’s perfect for your summer BBQ gatherings.

The Art of Grilling

Embrace the Outdoor Cooking Experience

The sizzle of the grill, the warm summer breeze – there’s something truly enchanting about outdoor cooking. This recipe for grilled portobello mushroom caps takes the spotlight, offering a satisfying and wholesome dish that’s fit for both vegetarians and those looking to explore meatless options.

platter of grilled portobello mushroom caps
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platter of portobello mushroom caps

Recipe for Grilled Portobello Mushroom Caps

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  • Author: Lora Ulrich
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: Under 30 minutes
  • Yield: 2 servings 1x
  • Diet: Vegetarian

Ingredients

Scale

4 large portobello mushroom caps

½ cup sun-dried tomatoes, rehydrated and chopped

½ cup cooked quinoa

½ cup chopped spinach

¼ cup dairy-free cheese alternative (such as vegan mozzarella or nutritional yeast)

2 tablespoons balsamic vinegar

2 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper to taste


Instructions

  1. Preparation

    1. Preheat the Grill: Set your grill to medium heat.
    2. Prepare the Mushrooms: Remove the stems from the portobello mushroom caps and scoop out the gills.

    Make the Filling

    1. Mix Ingredients: In a bowl, combine the rehydrated sun-dried tomatoes, cooked quinoa, chopped spinach, dairy-free cheese alternative, minced garlic, salt, and pepper.

    Stuff and Grill

    1. Brush with Vinegar and Oil: Brush the mushroom caps with balsamic vinegar and olive oil.
    2. Stuff the Mushrooms: Spoon the quinoa mixture into the mushroom caps.
    3. Grill: Place the stuffed mushroom caps on the grill and cook for about 10-12 minutes until the mushrooms are tender and the filling is heated through.

Serving Suggestions

Serve these grilled portobello mushroom caps as a tasty appetizer or a main course. With their hearty filling and robust flavors, they are sure to be a hit at your next BBQ.

Tips for Perfect Grilled Mushroom Caps

  • Use Fresh Ingredients: Fresh spinach and sun-dried tomatoes will enhance the flavor.
  • Adjust the Heat: If the mushrooms are cooking too quickly, reduce the heat slightly to avoid burning.
  • Experiment with Fillings: Try different grains or add other veggies to customize the stuffing.

With this recipe for grilled portobello mushroom caps, your BBQ spread just got a whole lot more exciting. This dish is a testament to the art of grilling, combining robust portobellos with a delectable stuffing that’s both hearty and nutritious.

Enjoy the flavors and the compliments from your guests!

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