Grilled Stuffed Mushrooms


  • 8 large portobello mushrooms
  • olive oil
  • 8 thin onion slices, the size of the mushroom
  • 8 slices mozzarella cheese, or soy mozzarella
  • basil
  • 8 large tomato, sliced size of the mushroom
  • salt and freshly ground pepper


  • Cut the stalks out of the mushrooms. Brush the mushrooms with the olive oil and place on a sheet pan. Season with salt and pepper and drizzle oil into the gills.
  • Top with onion, cheese a basil leaf and a tomato slice. Season with salt and pepper. Sprinkle with finely chopped basil and drizzle with olive oil.
  • Cook on a hot outdoor grill for about 15 minutes. Do not turn. The mushrooms will soften and shrink slightly and the cheese will melt.