Grilled Stuffed Portobello Mushrooms

I made these as per the recipe. Super simple to make and as other reviewers have indicated, easy to customize to your own taste. I can eat these every day for the rest of my life.

Tried this one Friday when I wanted something light and not too complicated. Used feta and sesame oil as substitutes and add a bit of scallions. Toasted bread on the side made this an awesome dinner.

We tried these for dinner tonight as an appetizer. They turned out great! I used a small measuring spoon to scrape away the gills. The difficult part was removing the stems- my daughter figured out a way to cut down through the center of the stems, like cutting slices of pizza. The stems broke away in pieces very easily without damaging the caps. We then rinsed them gently and blotted them with paper towels. We added an asiago-Parmesan blend along with blue cheese instead of the mozzarella. We also added bacon and minced onion. We also added a bit more garlic. We will make them again:)

I've made this several times now. I like to replace lemon juice with balsamic, chop up stem and saute with onion and garlic, add herbs, tomatoes and balsamic & cook 2 minutes more. Grill 5m gill side down, flip, stuff and add cheese, 3 - 4 minutes. I don't remove the gills and marinate the mushroom in an Italian salad dressing of sorts. Just kind of thrown together.Making this in the oven today since it is January in Ohio.May try adding a touch of liquid smoke. Roast 375 15 - 20 minutesReplyShareMore

one of our favorites that we go back to all the time. We use blue cheese instead of mozzeralla and love it!

Delicious!!

Pretty good, very easy.. Made to recipe using smoked mozzarella and added some fresh basil to the mix. Served on grilled bread (rubbed with garlic & drizzled with a bit of olive oil), two per person as main. Nice change from burger-style portobellos.

This was very good. I pretty much followed the directions except I also added parmesan cheese and a little extra mozzarella. Served them as a side with grilled steak and a salad. Since the hubby doesn't like portobello mushrooms that much I put the extra topping on sliced ciabatta and toasted it. We'll make these again.

I agree with most of the reviewers, this is a definite winner with lots of variation possibilities. I used fresh oregano instead of rosemary, balsamic vinegar instead of soy sauce, and added 1/2 of a diced up jalapeño and about 1/8 tsp crushed red pepper. I also used a combo of parmesan cheese and mozzarella. It was a great side to our steak kabobs and even my husband who doesn't get thrilled about mushrooms really enjoyed it!

Loved it so much, I made it for breakfast with scrambled egg whites and tomato topper. I did add red onion. It was the bomb and the family loved it.

So good! Added sauted onions! its a keeper!

These mushrooms are wonderful....I have made them several times and they always turn out great! The last few times I sauteed some fresh baby spinich in olive oil with fresh garlic to add to the filling. This seems to "round out" the garlic bite, and adds another dimension to the already outstanding mushrooms.

The mushrooms were outstanding. I only made two so we were disappointed with our last bite. My husband said,"This is one of the best meals you've ever made," and I've cooked for him for about 5 years now. I did not use lemon b/c Walmart was out, and I switched the cheese to a 4 cheese Italian blend. I think it added more flavor. Will be making this for guests! My only suggestion it to cook with a side of pasta or bread b/c one did not make us close to full.

Yum!!! I loved it!

A go-to recipe for a vegetarian main dish or as a fabulous side! I have made as the recipe states several times and it is good as is

The cleaning didnt go as easily as I thought and I tore the lovely shrooms. I used a bit of parmesan and provolone cheese as well as the mozz. I thought they were very tasty and will certainly cook them again-now that I have a bit of experience. Served with sauted sugar snap peas and steak.

Delicious. Basted the mushrooms several times while grilling, and after filling added just a bit more mozzarella topping. Will definitely make again.

Delicious! I used baby portobellas and 2% monterery jack cheese (because that's what I had) and they still came out AMAZING!! Will definitely be making these again!

My mushroom caps where huge so this only made 2, which was perfect. I did add red pepper flakes to the tomato and cheese mixture. This was amazing. Will make this many many times in the future!

My husband LOVED these!! We used gorgonzola cheese and it was nice and creamy, so good! I think the gorgonzola really added a nice amount of flavor. Forgot to grill the mushroom caps before putting the toppings in but still tasted great.

It sounded good but I made a few changes, I used Tamari soy sauce AND about a teaspoon of balsamic vinegar along with the lemon juice that made this very zesty. Also I didnt have mushroom caps or a grill so I used sliced large portabellos and baked them in a glass pan. i also used parmesan cheese instead of mozzarella then topped with green ad red bell peppers, fresh garlic and oregano. I baked it all on 375 for 15 min and was delicious! Served with a crusty french bread as an appetizer this is a hit!!

Made as directed and it was very good, I think I will try some of the suggestions of other reviewers and add a few extras next time, also will try an Italian version with balsamic, oregano, basil, garlic and parmesan cheese.

I really liked these and made them as written the first time that I made them, and felt they were missing something. The next time that I made them, I used about 2 tbsp. each crumbled feta cheese and mozzarella (shredded). I cut back on the amount of tomatoes and added some diced marinated artichoke hearts. I also added a bit of Italian Herbs to the mix. My husband and I loved them this way. I would make this again, delicious.

This was very good and will def make again either following the recipe or switching things up. The only sub I made was for the cheese. I used marinated mozzarella b/c of the comments that mentioned that it needed a little something extra. I used the marinade mixture for the oil in the recipe as well. Turned out great!

I added thinly sliced shallots, doubled the garlic and used veggie mozzarella. Too much snow outside, so we skipped the grill and baked. Yummy!

This is absolutely delicious--our favorite recipe with portobellos.

This was excellent tasting! I added some extra garlic, 1 shallot chopped, red pepper flakes and used parm instead of mozz. The taste was yummy and sharp.

This is a fantastic recipe!! Will definitely become a new favorite in our home. You should give it a try.

Excellent! And so easy! I did make a few changes - I used 2 cloves of garlic because my husband and I LOVE garlic, substituted fresh oregano for the rosemary, and substituted balsamic vinegar for the soy sauce. I will be making this a lot this summer...

This was delicious! We made 6 mushroom caps to serve as the entree, and I doubled the amount of tomato mixture. The only change I made was to add Parmesan to the mixture; it was a good addition. We served this with grilled asparagus and mashed potatoes.

First time I tried this, I forgot my mozzarella at the store (d'oh!), and had to substitue fresh shredded parmesan. It was much better than using mozzarella, which I tried the next day, although I used fresh mozzarella, which tends to be mild. Some people have rated this recipe low as bland. I would be inclined to agree, had I not tried parmesan first. Try that and see how you like it! I would never make this with mozzarella again, but I'd make it many times with parmesan.

LOVED this recipe! Was certainly a hit at the last bbq. Not much of a cheese fan so left that out and it still tasted fantastic. For an extra lemon kick I replaced the black pepper for lemon pepper and it tasted really good.