Becky Luigart-Stayner; Jan Gautro
4 servings (serving size: 1 mushroom)

These giant portobello mushrooms are stuffed with some incredibly tasty ingredients like cheese, tomatoes, and fresh herbs, and are then grilled to absolute perfection. This recipe works well as an appetizer or even as an impressive side dish. In the store, look for portobello mushrooms that have a clean exterior and aren't bruised on the caps. Also, because you're stuffing them, look for mushrooms with small stems that will be easier to remove. 

How to Make It

Step 1

Prepare grill.

Step 2

Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.

Step 3

Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.

Step 4

Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.

Step 5

Notes: Since the garlic isn't really cooked, the mushrooms have a strong garlic flavor. Grill the mushrooms stem sides down first, so that when they're turned they'll be in the right position to be filled. If you want to plan ahead, remove the gills and stems from the mushrooms and combine the filling, then cover and chill until ready to grill.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Delicious even with my variations

March 03, 2017
Tried this one Friday when I wanted something light and not too complicated. Used feta and sesame oil as substitutes and add a bit of scallions. Toasted bread on the side made this an awesome dinner.


August 23, 2016
We tried these for dinner tonight as an appetizer. They turned out great! I used a small measuring spoon to scrape away the gills. The difficult part was removing the stems- my daughter figured out a way to cut down through the center of the stems, like cutting slices of pizza. The stems broke away in pieces very easily without damaging the caps. We then rinsed them gently and blotted them with paper towels. We added an asiago-Parmesan blend along with blue cheese instead of the mozzarella. We also added bacon and minced onion. We also added a bit more garlic. We will make them again:)

colley's Review

January 14, 2015
one of our favorites that we go back to all the time. We use blue cheese instead of mozzeralla and love it!

KimberlyB's Review

August 18, 2014

carolfitz's Review

September 29, 2013
Pretty good, very easy.. Made to recipe using smoked mozzarella and added some fresh basil to the mix. Served on grilled bread (rubbed with garlic & drizzled with a bit of olive oil), two per person as main. Nice change from burger-style portobellos.

smithker's Review

September 18, 2013
This was very good. I pretty much followed the directions except I also added parmesan cheese and a little extra mozzarella. Served them as a side with grilled steak and a salad. Since the hubby doesn't like portobello mushrooms that much I put the extra topping on sliced ciabatta and toasted it. We'll make these again.

Recabecabooboo's Review

July 14, 2013
I agree with most of the reviewers, this is a definite winner with lots of variation possibilities. I used fresh oregano instead of rosemary, balsamic vinegar instead of soy sauce, and added 1/2 of a diced up jalapeño and about 1/8 tsp crushed red pepper. I also used a combo of parmesan cheese and mozzarella. It was a great side to our steak kabobs and even my husband who doesn't get thrilled about mushrooms really enjoyed it!

rockopps's Review

July 05, 2013
Loved it so much, I made it for breakfast with scrambled egg whites and tomato topper. I did add red onion. It was the bomb and the family loved it.

SkoozMagooz's Review

May 08, 2013
So good! Added sauted onions! its a keeper!

cnmgurl's Review

September 30, 2012
These mushrooms are wonderful....I have made them several times and they always turn out great! The last few times I sauteed some fresh baby spinich in olive oil with fresh garlic to add to the filling. This seems to "round out" the garlic bite, and adds another dimension to the already outstanding mushrooms.