Marinated & Stuffed Portabella Mushrooms

This is a very quick go-to recipe when you are in a hurry but still want something delicious, savory and nutritious.  I love mushrooms and portabella's are one of my favorite. They are so similar to a meat, but with the mushroom texture and a flavor all their own.  So yummy!







Ingredients:
2 portabella mushroom caps
1/4 C balsamic vinegar
1/8 C olive oil
1/2 green/red/yellow bell pepper (whatever you have on hand)
1/2 yellow onion
2 slices of cheese (your choice what you use - shredded would work as well)
Salt & pepper to taste


Directions:
Usually when you buy portabella mushroom caps, they have the ribs and stem still attached.  I gently tear the stem off and use a spoon to scrape out the black ribs from the inside.
In a ziploc bag, marinate your mushroom caps with the balsamic vinegar, olive oil, salt and pepper for approximately 20 minutes.

While the mushrooms marinate, slice pepper and onion and heat a bit of olive oil over medium-high heat.  When the mushrooms are almost done marinating, sautee the onions and peppers.

On a grill over medium-high heat, place the mushrooms cup side down and cook for about 5 minutes.  Don't throw away the marinade!!

Flip the mushrooms (might have to use a spatula, just be gentle!) and pour some of the marinade into the cup of the mushroom and cook for another 4-5 minutes.

When the mushrooms are almost done, fill the cups with the onion and pepper mixture.

Then top with cheese! (I used sliced provolone)

Serve 'em up hot!  These are so delicious!  I had them alongside steamed cauliflower with a gouda cheese sauce (I'll give you that recipe soon!)

The hubs got a little cauliflower but had a side of pearl couscous.  Lucky!

Ingredients:
2 portabella mushroom caps
1/4 C balsamic vinegar
1/8 C olive oil
1/2 green/red/yellow bell pepper (whatever you have on hand)
1/2 yellow onion
2 slices of cheese (your choice what you use - shredded would work as well)
Salt & pepper to taste



Directions:
1. Gently tear the stem off the mushroom cap and use a spoon to scrape out the black ribs from the inside.
2. In a ziploc bag, marinate mushroom caps with the balsamic vinegar, olive oil, salt and pepper for approximately 20 minutes.
3. When mushrooms are almost done marinating, sautee peppers and onions in olive oil over medium-high heat
4. Over a medium-hot grill, cook the mushrooms cup side down first - don't throw away the marinade!
5. Flip the mushroom and fill the cups with left over marinade and cook another 4-5 minutes
6. Fill the cups with the onions and peppers mixture and top with cheese
7. Keep on the grill until the cheese is melted
8. Serve hot!