These meaty portobello caps become flavor bombs when stuffed with tangy feta, sweet sundried tomatoes, and fresh basil. Grilled until tender and lightly charred, they're a fantastic vegetarian main or hearty side. The mushrooms' natural umami pairs beautifully with the Mediterranean filling.
Ingredients
For the Mushrooms
- 6 large portobello mushroom caps, stems removed
- 3 tbsp olive oil
- Salt and pepper to taste
For the Filling
- 1 cup feta cheese, crumbled
- ½ cup sundried tomatoes in oil, chopped
- ¼ cup fresh basil, chopped
- 2 garlic cloves, minced
- ⅓ cup breadcrumbs (use gluten-free if needed)
- 2 tbsp pine nuts, toasted
- 1 tbsp balsamic vinegar
Instructions
- Prep mushrooms: Wipe caps clean, remove gills with a spoon. Brush with olive oil and season with salt and pepper.
- Make filling: Combine feta, sundried tomatoes, basil, garlic, breadcrumbs, pine nuts, and balsamic vinegar in a bowl.
- Stuff: Spoon filling generously into each mushroom cap, pressing gently.
- Preheat grill: Set to medium heat (350°F). Use indirect heat for best results.
- Grill: Place mushrooms on the cooler side, close lid, and cook for 15-18 minutes until tender and filling is golden.
- Serve: Garnish with extra basil and drizzle with olive oil.
Pro Tips
- Choose firm, large caps for easier stuffing.
- Save mushroom stems for stocks or sautés.
Variations
- Italian twist: Add ¼ cup chopped prosciutto to the filling.
- Vegan version: Replace feta with nutritional yeast and cashew cream.
- Spicy kick: Mix in diced jalapeños.