Grilled Stuffed Portabella Mushrooms Vegetarian Recipes

Steps:

• In a bowl mix all stuffing ingredients together adjusting hot sauce, salt and pepper to taste.
• Cover and chill until ready to use if not using right away.
• Place the mushroom caps on large baking sheet or platter and brush all over with with olive oil.
• Sprinkle with tops of the caps lightly with salt and pepper.
• Using a large spoon or spatula divide/spread the stuffing mixture between the mushroom caps.
• Arrange and spread out the tomato slices in a "spiral-like" fashion on top of the stuffing.
• Carefully brush the tomatoes with olive oil then season with a pinch of salt and black pepper, then sprinkle with grated Parmesan cheese or mozza cheese.
• Grill at 250F or medium-low heat for about 7-8 minutes, or until the mushrooms are soft and the topping is hot.

Steps:

• Prepare the grill.
• In a small bowl, combine tomatoes, mozzarella, 1/2 teaspoon of the olive oil, rosemary, pepper and garlic.
• Using a spoon, scoop out the gills of the mushroom caps and remove the stems and discard.
• In a small bowl, mix 1/2 teaspoon of the olive oil, lemon juice and soy sauce. Using a pastry brush, brush the soy sauce mixture on both sides of the mushroom caps.
• Grill the caps, stem side down first for 5 minutes on each side or until soft.
• Spoon 1/4 cup of the tomato and cheese mixture into each cap, cover and grill for about 3 minutes or until cheese has melted.

Steps:

• Preheat grill for medium heat.
• In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps.
• Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.