Grilled Portobello Mushroom Mains

Hearty portobello mushrooms grilled until tender and stuffed with a flavorful mixture of spinach, feta cheese, and sun-dried tomatoes create a satisfying vegetarian main that even dedicated carnivores find irresistible.

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Course: Main Course

Cuisine: Vegetarian

Keyword: Portobello Mushrooms, Vegetarian Grilling, Stuffed Mushrooms, Vegetarian Main

Prep Time: 15

Cook Time: 20

Marinating Time: 10

Total Time: 35

Servings: servings

Calories: 220kcal

Equipment

Grill
Skillet

Ingredients

For the mushrooms

4 large portobello mushroom caps firm, unblemished caps around 4-5 inches in diameter
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 cloves garlic minced
1 teaspoon fresh thyme leaves
salt and freshly ground black pepper to taste

For the stuffing

2 cups fresh spinach roughly chopped
1/3 cup crumbled feta cheese substitution: goat cheese for a tangier flavor
1/4 cup sun-dried tomatoes finely chopped
2 tablespoons pine nuts lightly toasted (substitution: chopped walnuts)
1 small shallot finely diced
1 tablespoon olive oil
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon red pepper flakes optional

Instructions

Clean the portobello caps with a damp paper towel. Gently remove the stems and use a spoon to scrape out the dark gills, creating a nice cavity for the filling.
Whisk together the olive oil, balsamic vinegar, minced garlic, thyme, salt, and pepper in a small bowl. Brush this mixture generously over both sides of the mushroom caps. Let them marinate for at least 10 minutes.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the shallot and cook until translucent, about 2 minutes. Add the spinach and cook just until wilted, approximately 1-2 minutes. Remove from heat and let cool slightly.
In a medium bowl, combine the wilted spinach mixture with feta cheese, sun-dried tomatoes, pine nuts, lemon zest, lemon juice, and red pepper flakes if using. Gently mix until combined.
Preheat your grill to medium-high heat (around 375°F). Place the marinated mushroom caps on the grill, gill-side up, and cook for about 5 minutes until they begin to soften. Flip and grill for another 2-3 minutes on the cap side.
Return the mushrooms to the grill gill-side up and carefully fill each cap with the spinach-feta mixture. Close the grill lid and cook for an additional 3-4 minutes, until the cheese starts to melt and the stuffing is heated through.

Notes

For oven preparation: Preheat your oven to 400°F and roast the marinated mushrooms for 10-12 minutes before adding the filling and returning to the oven for another 5-7 minutes.

To avoid watery mushrooms, clean them with a damp cloth rather than washing under water.

The stuffing mixture can be made up to 3 days ahead and kept refrigerated separately.

Nutrition

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