Vegetarian Stuffed Portobello Mushrooms

Ingredients

• 2 small yellow squash, thinly sliced

• 2 small zucchini, thinly sliced

• 2 small green bell peppers, thinly sliced

• 1 small onion, thinly sliced

• 3 tablespoons olive oil, divided

• 1 tablespoon balsamic vinegar

• 3 tablespoons garlic and herb seasoning blend (such as Mrs. Dash®)

• 4 large portobello mushroom caps

• 1 cup shredded Parmesan cheese

• 1 ½ cups shredded mozzarella cheese

• 1 tablespoon chopped fresh parsley

• ¼ cup pineapple chunks

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!

Cook’s Note:

I cook to taste, so experiment with your seasonings. Any vegetable can be added to this recipe to fit individual tastes. The mozzarella and Parmesan cheese really set it off.

Editor’s Note:

Use vegetarian Parmesan cheese for this.

Nutrition Facts (per serving)

Photos of Vegetarian Stuffed Portobello Mushrooms