Thank goodness for delicious light and meatless recipes.  And with the temperature hitting a record 98 degrees today, thank heaven for the ability to get out of a hot kitchen and out onto the deck to use the grill (even though it was cooler in the house with the A/C on!).  After the beef gluttony of a previous evening of grilled steaks, I needed to return to lighter repertoire of yummy foods in the worst way.  This absolutely, wonderful, endorsed-by-my-meat-and-potatoes-husband, was just perfect for a hot day to ‘get out of the kitchen’!

I didn’t even have to ask Bill (Mr. Meat and Potatoes, now aka “Mr. M & P”) how the mushrooms tasted.  Taking his first bite before my asking how they tasted, he said ” These are really good!”  That’s saying a lot for a man who dislikes mushrooms.  It was truly a moment of glee for me!  I was ecstatic and couldn’t wait to dig in.  WOW!  Yummy!  Perfect and oh so easy and fast.  I made these right after I got home from work today.  Seriously a 20-minute or less recipe….move over Rachel Ray!  This is a true keeper for a side or a meal.

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Grilled Stuffed Portabello Mushrooms

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  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


Units Scale

  • 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 rosemary (I doubled this to 1 tsp.)
  • 1/8 teaspoon coarsely ground black pepper
  • 1 garlic clove, crushed (I doubled this to 2 large garlic cloves as usual)
  • 4 (5-inch) portobello mushroom caps
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons low-sodium soy sauce
  • Cooking spray
  • 2 teaspoons minced fresh Italian 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.
  4. Remove stems; discard.
  5. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps.
  6. 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.
  7. Grill the mushrooms stem sides down first, so that when they’re turned they’ll be in the right position to be filled.
  8. Spoon 1/4 cup tomato mixture into each mushroom cap.
  9. Cover and grill 3 minutes or until cheese is melted.
  10. Sprinkle with parsley.


  • Since the garlic isn’t really cooked, the mushrooms have a strong garlic flavor.