Veggie Stuffed Portobello Mushrooms

Veggie Stuffed Portobello Mushrooms

A delicious recipe for Veggies 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 !!

5 from 3 votes

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Course: main dish

Cuisine: BBQ

Keyword: BBQ

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 480kcal

Author: Sophie Viau

Ingredients

2 tablespoon olive oil
2 tablespoon basalmic vinegar
1 tablespoon worcestershire sauce
1 teaspoon whole grain mustard
salt and pepper
4 portobello musrhooms caps
1 cup cherry tomatoes halved
1 onion
1 bell pepper red, yellow or orange
½ cup quinoa cooked
1 cup bread croutons
½ cup dry white wine
2 cups cheddar cheese
¼ cup fresh basil

Instructions

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, whole grain mustard.
Brush the portobello mushroom with the marinade and coat well. Marinade for at leaat 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 wine and quinoa . 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 20 minutes.
Sprinkle with fresh basil and voila, Bon appétit !

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