These Vegetarian Stuffed Portobellos are Perfect for The BBQ!
Today I share with you a delicious recipe for Vegetarian Stuffed Portobellos. I love this recipe, I cook it in the oven in winter and on the barbecue in summer. Easy to prepare and delicious it’s what we call a winning recipe !!
If you like stuffed vegetables you will love this Italian stuffed sweet potato recipe!
Portabello mushrooms are really versatile. They can be the star of the plate or a fantastic accompaniment to your favorite dish. Their texture makes them an excellent alternative to meat.
When purchasing portobello mushrooms, look for those that are firm and uniform in color, not spotted. For a stronger earthy taste, choose thicker mushrooms with a darker color.
If you buy prepackaged mushrooms, leave them in their packaging and keep them in the refrigerator. The packaging is designed to keep the mushrooms fresh.
If you buy mushrooms in bulk, place them in a brown paper bag. Do not use a plastic bag. The plastic causes the fungi to decompose faster due to humidity.
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Do you know ?
You can’t wash you Mushrooms. Mushrooms are like sponges, they soak up water. This is why you should never put them under the tap or let them soak.
Here how to clean them;
1- Clean with a damp cloth to get rid of traces of soil and any insects.
2. You can rub them delicately with a small brush, it’s even more effective. You can use a nail brush or toothbrush (new of course) to do this.
3. You can scrape them with a knife. It’s quick, easy and the result is impeccable.Print
Vegetarian Stuffed Portobellos
A delicious recipe for Vegetarian Stuffed Portobellos. I love this recipe, I cook it in the oven in winter and on the barbecue in summer. Easy to prepare and delicious it’s what we call a winning recipe !!
- Prep Time: 15 MINUTES
- Cook Time: 40 MINUTES
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Dinner
- Cuisine: BBQ
2 tbsp OLIVE OIL
2 tbsp BALSAMIC VINEGAR
1 tbsp WORCESTERSHIRE SAUCE
1 tsp DIJON MUSTARD
4 PORTOBELLOS MUSHROOMS
1 cup CHERRY TOMATOES, halved
1 coloured PEPPER (red, yellow or orange)
1/2 cup COOKED QUINOA (optional)
1 cup of CROUTONS
1/2 cup VEGETABLE BROTH
1/2 cup DRY WHITE WINE
2 cups CHEESE (for a vegan version if possible, use Gusta cheese)
1/4 cup FRESH BASIL
Remove and finely chop the mushroom stems. Put aside. With a spoon, scrape the inside of the mushroom (the black part on the underside of the mushroom cap) and discard it. Set aside the mushrooms.
In a large bowl, combine olive oil, balsamic vinegar, Worcestershire sauce, Dijon mustard. Add the mushroom heads and coat well. Marinade for about 30 minutes.
Preheat the BBQ over medium high heat. Or preheat the oven to 400 F˚
In a skillet over medium heat, add the chopped mushroom stalks, tomatoes, bell pepper and onion. Season with salt and pepper. Sauté over medium-high heat for about 2 minutes. Add the broth, wine and quinoa if using. Bring to a boil and let reduce almost dry. Add the croutons, set aside.
Remove the mushroom caps from the marinade and place them on a plate. Season with salt and pepper. Fill with stuffing and sprinkle with cheese. Place on the barbecue grill or in the oven and cook for about 30 minutes.
Sprinkle with fresh basil and voila, Bon appétit !
Keywords: VEGAN, BBQ, VEGETARIAN