Grilled Stuffed Mozarella Portobellos – Cookski

Portobello mushrooms are known to be nutritious, they are a good source of fiber, potassium, phosphorus, sodium, B vitamins and of course, calories. Combining this with the herbs below which help to fight infections and could serve as an anti-inflammatory among other things, and other ingredients makes the dish a good pick.
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Grilled stuffed mozzarella Portobello mushrooms can be enjoyed by anyone. The mushrooms have the right balance of calories and for vegetarians, this would work perfectly. Mushrooms are juicy so adding cheese, makes it even more delightful, these grilled stuffed mozzarella Portobello mushrooms can easily dissolve in your mouth.
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This dish is quite easy to prepare and depending on what your preference might be, it could serve as a side dish, an appetizer or even dinner.

Total time required: 25 – 30 minutes once all the ingredients are available

Serves 8. Should you wish to serve less or more, the amount of ingredients could serve as a guide.

Grilled Stuffed Mozarella Portobellos – Cookski


  • 8 large Portobello mushrooms
  • 4 table spoons of balsalmic vinegar
  • ¼ cup of extra virgin olive oil
  • ¼ teaspoon of salt
  • I teaspoon of ground black pepper
  • I cup of fresh bread crumbs (you could use less, depending on how crusty you might like the result)
  • 1 cup of grated parmesan
  • 2 tablespoons of chopped parsley leaves
  • 2 tablespoons of chopped basil leaves
  • 8 slices of mozzarella (depending on how cheesy you might like the dish)
  • Set the oven to 425 degrees F and preheat.


Put the black pepper, half of the olive oil and the amount of salt you need into the balsamic vinegar then throw in the portabella mushrooms in and mix. This serves as seasoning and it makes the mushrooms even tastier. After this, put them on a baking sheet (you could line the sheet with foil paper if you are worried about washing afterwards) then into the pre heated oven for about 10 minutes. Take out and allow to cool down.

While the mushrooms are cooling, mix the parmesan, bread crumbs, remaining olive oil, parsley and basil leaves.

Place a slice of the mozzarella in the cup of the mushroom then put the mixture over the entire mushroom evenly. Repeat for all 8 mushrooms then put them back in the oven for another 5 minutes.

During this time, the mozzarella should start melting and the bread mix should look golden brown. Once it appears that way, your dish is ready.

Serve hot or warm, bearing in mind that in this case, the cheese should not be allowed to cool down and solidify.
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