Stuffed Portabella Mushrooms

0:55 - Prep 0:25 / Cook 0:30
Beginner

These Stuffed Portabella Mushrooms are loaded with a colorful mix of onion, eggplant, yellow pepper, garlic and cherry tomatoes. They’re topped with feta cheese, chives, fresh basil and crumbled bacon for a delicious and satisfying dinner. Serve them as a side, an appetizer or as a main dish with a green salad to round out the meal.

We made this recipe on the Rider 600 Pellet Grill, but you can make it on your grill and smoker.

4-6 Servings
Ingredients
Mushrooms
  • 12 large portobello mushrooms, stems removed
  • 1/3 cup olive oil
  • > apple wood pellets
Stuffing
  • 1 onion, chopped
  • 1 large eggplant, diced
  • 3 tablespoons olive oil
  • 1 yellow bell pepper, diced
  • 3 garlic cloves, chopped
  • 1 cup halved cherry tomatoes
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped chives
  • 1/2 cup fresh chopped basil
  • 6 strips bacon, fully cooked and crumbled
  • 1/2 cup basil pesto
Send list to email
Preparation
List
Steps
Show Photos:
On
Off
Step 1 Of 8
1. Fill the hopper with wood pellets and preheat your pellet grill to HIGH.
2. Brush mushrooms with olive oil on both sides; then season with salt and pepper.
3. Grill mushrooms 2 to 3 minutes per side. Remove from grill and set aside, stem side up.
4. Decrease grill temperature to 250°F.
5. In a preheated skillet, cook onion and eggplant bits in olive oil until tender, about 8 minutes. Add bell pepper and garlic and cook for 2 more minutes. Stir in tomatoes and season with salt and pepper.
6. Transfer vegetable mixture to a large bowl and let cool for a few minutes. Then, add feta cheese, chives and basil.
7. Fill each mushroom cap with stuffing and return them to the grill. Cook for 20 minutes.
8. Remove mushrooms from the grill, top with crumbled bacon and serve with basil pesto.
Up Your Game: How to Pick the Best Smoking Wood

You might also like

 
Bacon Wrapped Jalapeño Poppers

Bring the heat with Bacon-Wrapped Jalapeño Poppers filled with cream cheese, cheddar cheese, Monterey Jack and chopped chipotle. Grilled on the Rider DLX Pellet Grill, these pepper poppers are creamy, crispy and of course, spicy.

We made this recipe on the Rider DLX Pellet Grill, but you...

Bring the heat with Bacon-Wrapped Jalapeño Poppers filled with cream cheese, cheddar cheese, Monterey Jack and chopped chipotle. Grilled on the Rider DLX Pellet Grill, these pepper poppers are creamy, crispy and of course, spicy.

We made this recipe on the Rider DLX Pellet Grill, but you...

 
Smoked Stuffed Peppers

These Smoked Stuffed Peppers are filled with Mexican chorizo, TexMex rice and Pepper Jack cheese, infused with mesquite smoke for some serious Southwestern flavor. They are smoky, cheesy and so delicious, this just might be one of the best recipes for stuffed peppers you have ever tried.

These Smoked Stuffed Peppers are filled with Mexican chorizo, TexMex rice and Pepper Jack cheese, infused with mesquite smoke for some serious Southwestern flavor. They are smoky, cheesy and so delicious, this just might be one of the best recipes for stuffed peppers you have ever tried.

 
Pellet Grill Filet Mignon Recipe

Simply seasoned and wrapped in bacon, this Pellet Grill Filet Mignon is so buttery tender, you can practically cut it with a fork. It’s slow cooked in SMOKE mode over apple wood, shifted into SEAR mode for a quick reverse sear and finished with blue cheese butter.

About the cut: Filet mignon...

Simply seasoned and wrapped in bacon, this Pellet Grill Filet Mignon is so buttery tender, you can practically cut it with a fork. It’s slow cooked in SMOKE mode over apple wood, shifted into SEAR mode for a quick reverse sear and finished with blue cheese butter.

About the cut: Filet mignon...