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Grilled portobellos are great dish

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Grilled Portobello and Vegetable Stacks take about half an hour to cook, using a grill or broiler. They make a satisfying meatless meal — the mushrooms provide good texture, cheese adds extra nutrition and grilling brings out all the flavors.


(Preparation 15 minutes, cooking time 15 minutes)

2 medium-size zucchini

2 medium-size yellow summer squash

1 large red bell pepper

3 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

8 medium-size portobello mushroom caps, stems removed

1/4 cup prepared marinara sauce

1/2 cup shredded fontina or mozzarella cheese

Prepare grill or preheat broiler.

Cut each zucchini and yellow summer squash diagonally to make 4 slices. Cut pepper in 4 squares. Combine olive oil, salt and pepper in a bowl. Add portobello caps, zucchini, yellow squash and bell pepper; toss until coated.

On a grill rack or rack in a broiler pan, place portobellos and vegetables in a single layer; grill or broil until tender and browned, about 10 minutes, turning once.

To assemble stack: On gill side of four of the portobello caps, spoon marinara sauce and top with half of the cheese and all of the squash slices and the bell pepper, dividing evenly. Sprinkle with the remaining cheese. Return stuffed and unstuffed mushrooms to grill, gill side up; heat until cheese melts, about 5 minutes.

To serve, place an unstuffed portobello on top of a stuffed portobello, or prop it against the side. Makes 4 servings. Recipe from the Mushroom Council.