Tomato Stuffed Grilled Portobello Mushrooms

“A recipe included in my local box of produce. I didn't have a grill, so I cooked this in my toaster oven at 350 degrees. I also chopped up the mushroom stems into tiny pieces, and included them and the parsley in with the tomatoes. However, I'm including the recipe as originally written below.”

Ingredients Nutrition


  1. Prepare grill.
  2. While the grill heats, combine the tomato, cheese, 1/4 teaspoon of the olive oil, pepper, and garlic in a small bowl.
  3. Remove the mushroom stems and carve out the brown gills from the undersides of the mushroom caps using a spoon; discard gills and stems.
  4. In a small bowl, combine remaining olive oil (3/4 teaspoon), lime juice, and soy sauce, then brush over both sides of the mushroom caps.
  5. Place the mushrooms on grill that has been coated with cooking spray, carved out side down.
  6. Flip after 5 minutes, or when soft.
  7. Now that the carved out side is face up, spoon half of the tomato mixture into each mushroom cap.
  8. Grill until cheese has melted.
  9. Garnish with parsley.

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