Ingredients

The following ingredients have 6 Servings
  • 6 large Portobello mushrooms ((mushroom stems removed))
  • 2 tablespoon olive oil
  • 2 tablespoon good balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2/3 cup Panko (Japanese) bread crumbs
  • 3/4 cup shredded Mozarella cheese (or Emmenthal), divided ((optional: additional grated Parmesan cheese))
  • 3 tablespoon finely chopped green onions or chives
  • 1 tablespoon fresh chopped oregano (or thyme)
  • 1/2 cup chopped tomato, juice squeezed out
  • 2 cups fresh baby spinach, roughly chopped
  • 1 cup spiralized butternut squash (OPTIONAL)
  • 2 teaspoon garlic, minced (2 garlic cloves) (or 1/4 tsp garlic powder)
  • 1/2 teaspoon each salt and black pepper (or to taste)

Instruction

  • PREPARE AND MARINATE MUSHROOMS: Wipe/clean top of portobello mushroom caps with a damp paper towel. Using a spoon, gently scrape out the black gills in the inner side of the mushroom caps and discard. Mix together marinade ingredients, brush over top and bottom of mushrooms, then set aside for 20-30 minutes to marinate while you prepare the stuffing. Shortcut: use a bottled salad dressing instead of marinade e.g. Italian or balsamic.
  • PREPARE GRILL: Spray grill with oil or wipe grill with oil soaked paper towel. Heat BBQ grill to medium high heat. Note 1 (to bake)
  • PREPARE STUFFING AND STUFF MUSHROOMS: In a medium bowl, combine all stuffing ingredients (leaving 1/4 cup of mozzarella cheese for topping). Taste and adjust seasonings. Spoon stuffing into cavity of the 6 mushroom caps, pressing down slightly to adhere. Sprinkle on remaining 1/4 cup mozzarella. If desired, sprinkle on some Parmesan cheese too.
  • GRILL AND SERVE: Place mushrooms on grill, stuffing side up. Close lid and cook about 6-7 minutes. Serve immediately.