Throwback Tuesday: Grilled, Stuffed Portobello Mushrooms

 Grilled, Stuffed Portobello Mushrooms Recipe

grilled stuffed portobello mushroom

Image via Becky Luigart-Stayner; Jan Gautro at Cooking Light

by Laura Cipullo, RD, CDE, CEDRD and Laura Cipullo Whole Nutrition Services Team

Memorial Day is coming this Monday and if you’re a foodie you know what that means, BBQ! And there’s no reason you can’t enjoy Memorial Day as a vegetarian or vegan. A nice substitute for meat is the mushroom. When prepared right, it has tons of flavor and a somewhat “meaty” taste. The health benefits of mushrooms are many — from anti-cancer to antiviral. There are also many different types of mushrooms to experiment with until you find one that suits your taste. One that I like a lot is the portabello. Portabello’s large shape means it also can be made to look like a burger as well.

This recipe gets its flavor from a mix of part-skim mozzarella, plum tomato, rosemary, pepper, lemon and soy. Enjoy!

Check out other types of mushrooms and more of mushroom’s health benefits right here.


  • 2/3 cup chopped plum tomato
  • 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
  • 1 teaspoon olive oil, divided
  • 1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
  • 1/8 teaspoon coarsely ground black pepper
  • 1 garlic clove, crushed
  • 4 (5-inch) portobello mushroom caps
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons low-sodium soy sauce
  • Cooking spray
  • 2 teaspoons minced fresh parsley


  1. Prepare grill.
  2. Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.
  3. Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
  4. Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.
  5. Notes: Since the garlic isn’t really cooked, the mushrooms have a strong garlic flavor. Grill the mushrooms stem sides down first, so that when they’re turned they’ll be in the right position to be filled. If you want to plan ahead, remove the gills and stems from the mushrooms and combine the filling, then cover and chill until ready to grill.
 The recipe and photograph in this post were provided by Cooking Light. To see the originals please click here.


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