Flip Cookbook

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H’s Grilled Stuffed Portobello Mushroom

Do you have recipes that you eat like maybe once a year but when you do it’s because you have an intense craving for it? This recipe is like that for me. I think I’ve had it a total of 4 times in my life. And it’s really not my recipe. It’s Sonia’s husband’s. And I’m sure he’ll pass on the claim-to-fame to someone else given how humble he is.

The first time I had it was at Sonia’s place. Sonia’s hubby made these as a BBQ option for the vegetarians. At the time I didn’t even eat fish.. so to me BBQs were a social event that I went to fully stuffed because I knew the food would just be so bad for vegetarians. This dish is what made me rethink BBQs. Really it’s such a powerful dish with such powerful flavors!

In fact I remember it was so good that I took some of the leftovers home for my little brother. And he loved it. So this holiday season, while my little bro was visiting, we had that intense craving again. So we cooked up H’s stuffed portobello mushroom. Devine!!!

I’ve made this dish on the “official BBQ outdoor” grill.. but this time since it was winter I made it indoors on my panini pan. Both methods are delicious but hold their own wonders of flavors.


Grilled Stuffed Portobello Mushroom

Makes: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Ready in: 40 – 50 minutes


  • 4 portobello mushrooms
  • 10 cloves garlic
  • 2 large yellow onions
  • 3/4 teaspoon salt (to taste)
  • 1/4 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar (SCD Legal if you’re on SCD)
  • 3 medium jalapeño peppers or serrano chillies
  • 1/4 bunch of cilantro
  • Juice of 1/4 lemon
  • pepper to taste (about 1/2 teaspoon)


1. Place peeled and chopped onions and garlic in a food processor. Pulse till the onions are minced. You may have to scrape down the sides of the processor in-between to make sure the blades can reach the onions. Put the minced onions into a mixing bowl.

2. Rinse portabello mushroom and remove their stems. Clean the cilantro and chillies.

3. In the food processor, mince the cilantro and chillies. Add this mixture to the mixing bowl as well.

4. Combine the onion-chilli mixture with the olive oil, balsamic vinegar, salt and pepper. Taste and add more vinegar, salt or pepper if needed.

5. Fill the mushroom caps with the mixture. Let this sit for about 10 minutes.

6. Heat the grill or panini pan on medium-high. Coat with some olive oil. Place the mushroom on the hot grill for about 7 – 10 minutes (till strong black grill marks form). Then carefully (and quickly) flip the mushroom so that the filled side is turned over. You may have to use two spatulas to do this. Cook for another 5 – 7 minutes. Serve hot! I love to eat it with mashed avocado.

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4 Responses to H’s Grilled Stuffed Portobello Mushroom

  1. Neha says:

    I loved this idea so tried it….but the mixture turned out to be very bitter. Why did this happen? I feel so bad.

    • Raj says:

      Hi Neha. That really sucks that yours turned out bitter. The only thing I can think of is that the cilantro made it bitter. Also I was wondering if you used thai chilies or jalapeño — cuz perhaps the thai chilies could add some bitterness if ground too much.

      • Neha says:

        Well, maybe. I used jalapeno peppers…i thought it was the olive oil. I will try and turn this into an Indian recipe, using some Indian spices. Any ideas?

        • Raj says:

          You know, I haven’t tried this specific recipe with Indian spices. But I bet it would taste good with a paste of garlic, ginger, cashew, ghee, garam masala, cayenne pepper, coriander leaves and onions.

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