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Grilled Stuffed Portobellos

July 16, 2012

Lately I have been finding so many great used cookbooks from the Friends of the Library store, all for $2 or less! Here is another quick and delicious Rachael Ray recipe to try!

Grilled Stuffed Portobellos, adapted from Rachael Ray

Makes 4 servings


  • 2 tablespoons balsamic vinegar
  • The juice of 1 large lemon
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons extra-virgin olive oil
  • 4 medium to large portobello mushroom caps
  • Steak seasoning blend
  • 3 large, firm plum tomatoes, seeded and diced
  • a drizzle of extra-virgin olive oil
  • Salt and fresh black pepper
  • 1/2 pound mozzerella, thinly sliced




  • Combine first 4 ingredients in a large food storage plastic bag. Coat mushroom caps evenly in marinade.
  • Place mushroom caps on the grill cap-side-up and season with grill seasoning blend or salt and pepper.
  • Cook mushrooms covered for approximately 4-6 minutes on each side.
  • Combine tomatoes and rosemary. Drizzle with oil, season with salt and pepper and toss.
  • Uncover mushrooms and turn capside-down, then fill caps with tomato mixture and top with sliced mozzarella. Close grill lid to melt cheese, about 2-5 minutes.

Thanks for reading!

2 Comments leave one →
  1. July 16, 2012 7:57 am

    mmm that looks so good.

  2. July 19, 2012 4:49 pm

    Yum this look great! I love portobellos, They are great in pasta too 🙂

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