Grilled Portabella Mushrooms stuffed with Zucchini and Roasted Yellow Peppers

Cuisine: American

Inspiration: One of the best things about summer is that it’s grilling season. And after being back from a long vacation for less than a week, B and I were still really exhausted and needed to spend some time at home. We were both happy and relieved for the long holiday weekend, and we took advantage of it by getting a lot of sleep and by grilling a lot of great meals. I always love a really healthy grilled meal, and this fit the bill perfectly.

What we Loved: While we both love portabella mushrooms, this was actually the first time that we’ve grilled them. I would definitely recommend grilling portabellas if you haven’t before, because the added charred flavor that comes from the grill is amazing! B is the one who takes care of grilling in our house, and he does such a great job. He grilled these up until they were perfectly browned and delicious, and I really don’t think that I’ve tasted a better mushroom. For the filling, I mixed up a combination of roasted yellow peppers, diced zucchini, sauteed onions, and some seasonings, and all of the flavors combined really well for a fresh, healthy taste.

Helpful Hints: I made a bit too much stuffing for the mushrooms, so B just threw the rest on the grill atop some foil until it was cooked through. This worked great, because it added some of that grilled flavor to the extra filling, and we just ate it alongside the rest of our supper.

Other Stuffed Portabella Recipes: portabella mushrooms stuffed with sundried tomatoes and kalamata olives, portabella mushrooms stuffed with spinach and artichoke dip 

Grilled Portabella Mushrooms stuffed with Zucchini and Roasted Yellow Peppers
Source: Original Recipe

2 large portabella mushroom caps
Extra virgin olive oil
1/2 vidalia onion, finely diced
1 clove garlic, minced
1 very small zucchini, finely diced
1 yellow pepper, roasted and finely diced (directions follow)
2 tablespoons bread crumbs
Kosher salt and black pepper

1. Place the yellow pepper onto a baking sheet, and place it under the broiler for approximately 15 minutes to thoroughly blacken the skin, flipping halfway through cooking. Remove the pepper from the oven, place it in a bowl, and cover the bowl with plastic wrap. Let sit for 10-15 minutes. Peel the blackened skin from the pepper, and then remove the stem and seeds. Finely dice.

2. Heat a drizzle of extra virgin olive oil in a saute pan. Add the onion, and cook for 2-3 minutes. Add the garlic, and cook for an additional minute. Pour the onion mixture into a bowl, and set aside.

3. Rinse the mushroom caps to remove any dirt. Cut out the stems, and then finely chop. Add the chopped stem pieces to the onion mixture. Add the diced zucchini, diced yellow pepper, and bread crumbs. Drizzle with olive oil, season with salt and pepper, and mix to combine.

4. Drizzle both sides of the mushroom caps with olive oil, and grill them until the moisture has evaporated and the mushrooms are browned, approximately 10 minutes. When the mushrooms are nearly done, top them with the stuffing, and grill for an additional 3-5 minutes.