Stuffed & Grilled Portobello Mushrooms with Corn & Pepper Salsa – DrNewMed Healthy Recipes for Healthy Eating

Today’s topic, grilled mushrooms, is appropriate for the summer and the barbeque season. More specifically, we stuffed and grilled Portobello mushrooms. The portobello mushroom is a huge type of mushroom. Compared to regular mushrooms, they have a firmer texture and a slightly stronger flavour. Because of their size, they can be packed and grilled with ease.

Ingredients

For the stuffed portobello mushrooms:

4 large Portobello mushrooms
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup breadcrumbs
1/2 cup grated Parmesan cheese
Salt and pepper to taste

For the corn & pepper salsa:

1 cup corn kernels (fresh or frozen)
1 red bell pepper, diced
1 green bell pepper, diced
1 small red onion, diced
1 jalapeño pepper, seeded and minced (optional for spice)
2 tablespoons fresh cilantro, chopped
Juice of 1 lime
Salt and pepper to taste

Instructions

Preheat the grill to medium heat.
Remove the stems from the Portobello mushrooms and scrape out the gills with a spoon. Brush both sides of the mushrooms with olive oil and season with salt and pepper.
In a small bowl, mix together the minced garlic, breadcrumbs, and grated Parmesan cheese. Divide the mixture evenly among the mushrooms, pressing it into the caps.
In a separate bowl, combine the corn kernels, diced bell peppers, diced red onion, minced jalapeño pepper (if using), chopped cilantro, lime juice, salt, and pepper. Stir well to combine.
Place the stuffed mushrooms and the corn & pepper salsa on the preheated grill. Cook the mushrooms for about 8-10 minutes per side, or until they are tender and the filling is golden brown. Grill the salsa vegetables for about 5-7 minutes, or until they are slightly charred and softened.
Remove the mushrooms and salsa from the grill. Let the mushrooms cool for a few minutes before serving.
To serve, spoon the corn & pepper salsa over the stuffed mushrooms.