Grilled portobello mushrooms are even better when they’re stuffed two ways! Make a Fancy Caprese Stuffed Portobello and an Artichoke and Pesto Portobello!
One of the great things about working from home is that I am much more aware of what I eat during the day (not that it always helps!). Instead of spending $6-8 on a greasy lunch special full of who-knows-what, I can make better food choices by cooking out of my own fridge. I know that not everyone has that luxury during the day, but even if you cook up a dish the night before to heat up the next day, you’ll be headed on the right track!
When I stopped in one of the local stores last week, they had portobello mushroom caps on sale. They’re so great on the grill and their meaty flavor makes them a perfect vegetarian alternative to a burger. However, I decided to stuff the mushroom caps I bought. I have another Hello Fresh box coming on Monday so I’m trying to clean out as much of the fridge as I can by then. That gave me the perfect excuse to use a few ingredients in my fridge to create stuffed portobello mushrooms two ways.
Caprese salad is one of my absolute summertime favorites (especially when made with juicy garden tomatoes)! So I stuffed one of my mushroom caps with a fancier take on tomato and basil salad. I also had some crumbled feta, pesto, and artichokes in the fridge that were perfect to stuff my other portobello with!
If you follow me on Snapchat, you already got a sneak peek of these amazing stuffed portbello mushrooms. But I decided to share the recipe for these on the blog because they’re just that good!
- 1 portabello mushroom cap, wiped clean with a damp paper towel and gills removed
- 2 slices of fresh mozzarella
- 1 small tomato, sliced
- 2 small pieces of roasted red pepper
- 1 slice of proscuitto
- Fresh basil leaves, for garnishing
- Balsamic glaze
- Salt and pepper
- Extra virgin olive oil
- Heat a grill or cast iron skillet over medium heat.
- Brush one side of the mushroom with olive oil and place down on the grill.
- Grill mushroom until tender, about 5 minutes. Repeat on the other side.
- Plate the mushroom with the bottom side up and begin assembling your other ingredients.
- First, add your mozzarella slices.
- Then, add tomatoes, roasted red peppers, and a slice of prosciutto.
- Add basil leaves to garnish and drizzle with balsamic glaze.
- Season with salt and pepper and serve warm.
Artichoke and Pesto Stuffed Portobello Mushroom
- 1 portabello mushroom cap, wiped clean with a damp paper towel and gills removed
- Prepared pesto
- Marinaded artichoke hearts
- Fat-free crumbled feta cheese
- Extra virgin olive oil
- Salt and pepper
- Fresh basil leaves, for garnishing
- Heat a grill or cast iron skillet over medium heat.
- Brush one side of the mushroom with olive oil and place down on the grill.
- Grill mushroom until tender, about 5 minutes. Repeat on the other side.
- Plate the mushroom with the bottom side up and begin assembling your other ingredients.
- Start by spreading pesto on the mushroom cap.
- Next, top with about 4-5 artichoke hearts.
- Add crumbled feta cheese on top and garnish with fresh basil.
- Drizzle a little olive oil over the mushroom and season with salt and pepper.
- Serve warm.
If you are taking these to lunch the next day, you might want to reheat your mushroom cap first, then add your other ingredients after. Your coworkers will be SO jealous!
And if you’re working on weekend recipes and score a good deal on portbellos like I did, you could even create a stuffed portobello mushroom bar! Lay out a variety of toppings so your guests can create their own stuffed mushroom cap! Enjoy!
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