Dreamy Stuffed Portabellas Vegetarian Recipes

DREAMY STUFFED PORTABELLAS (VEGETARIAN)

Steps:

• Get a casserole dish and place the shrooms down face up. Take out the stems and place them inside the casserole dish also.
• Drizzle the shrooms including the stems with olive oil and balsamic vinegar. Sprinkle them with salt and pepper.
• Keep drizzling with olive oil and some juice from the roasted peppers' jar until soft like a cooked shroom.
• In a seperate bowl mix the cream cheese, peppers, cilantro, green onions, garlic,and pinch of salt.
• Fill the shroom cups. Chop up the stems and garnish on top.

VEGETARIAN STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate. Turn on the oven's broiler to a low setting.
• Combine squash, zucchini, peppers, onion, 2 tablespoons olive oil, balsamic vinegar, and 2 1/2 tablespoons seasoning blend in a bowl. Mix well.
• Cook on the preheated grill until tender, 7 to 8 minutes.
• While vegetables are cooking, rub remaining olive oil on outsides and insides of mushrooms. Lay face-down on a baking sheet and sprinkle remaining seasoning blend over.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on very low setting.
• Broil until slightly darkened, 8 to 10 minutes. Remove mushrooms and turn upside-down. Fill mushrooms with grilled vegetables, then top with Parmesan and mozzarella cheese. Return to the broiler until cheese is lightly toasted, about 5 minutes. Sprinkle parsley around edges of serving plates, and put a few pineapple chunks on each mushroom for that "extra" touch to make it fancy!