Grilled Stuffed Portobello Mushrooms

by | Apr 18, 2017 | Blog | 0 comments

This is an easy side dish or main dish that can be modified any way you like.  They were so good, I did not get a picture before they were devoured.

What you need:

Baby spinach- triple washed about 2-3 cups

Sundried tomatoes in oil- few tablespoons

Kalamata olives- ¼ cup

Garlic- three good sized cloves

Shiitake mushrooms- about a cup, sliced

Seasoned breadcrumbs- ¼ cup

Shredded parmesan cheese- ¼ cup

Pine nuts- 2-3 tablespoons (can sub walnuts)

What to do:

Preheat your grill to medium high.

OK simple- place items in the food processor, together or in bunches and when finely chopped, add to a saucepan.  Place a smidgen of butter in the pan to mix it all up and cook on low-medium until it gets soft, maybe 3-5 minutes.

Grill the Portobello mushrooms for a few minutes on each side, you’ll know.

Now take them off and stuff them.  Place back on the grill for a few minutes to heat thoroughly.

Chip needs a bit more food so this is a side dish. I grilled some nice Sindoni sausage, did not have Garofalos!.  You can grill chicken or burgers- your protein of choice!

Serve with a lighter red wine or a  Riesling, depending on your preference. Happy eating.

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About Me

KarenHello and welcome.
I am often asked, “What is Pasta on the Floor?”
Pasta on the Floor is different for everyone. It is a recipe that tells a story and inspires them to try something new. For others, stories of family, joy, loss, and hope engage with them. This brings me a great deal of happiness. I do not take myself too seriously, so be forewarned the subject matter is open and truthful. In many ways, Pasta is a tale of life, and I think you will find familiarity and commonality as you scroll through these pages.

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