Vegetables, especially those beautiful big “meaty” portobellos mushrooms, taste amazing when cooked on a plank. Stuffed portobello mushrooms are a real treat, and an excellent way to impress your guests. Grab the biggest mushrooms you can find for that wow-factor.
There’s a huge variety of fillings you can use for a dish like this, but we decided on an summery Italian flavour used veggies only. We chose squash, zucchini, corn, and beautiful fresh capsicum for the filling. The delicate smoky flavour is delicious and will enhance all the vegetable flavours.
We used a beautiful shredded asiago cheese from our local Mediteranian deli, but you can use any cheese you like. From gooey mozzarella to strong Stilton, anything goes. Vegan cheese in an option if you want to keep your dish 100% plant based.
Summery Cedar Grilled Portobello Mushrooms – Serves 4
- 4 large, firm Portobello mushrooms
- Olive oil
- 2 cups of (vegan) cheese
- 1 small buttercup or butternut squash
- 1 large or two small courgettes/zucchini
- 1 cup of corn kernels – fresh or from a can
- 3-4 green, red, orange and/or yellow peppers
Step 1:
While your cedar wood soaks in water, cut the veggies and grill them up. Toss them with a little olive oil, salt and pepper and place them on the grill. Remove the grills and stems from the mushrooms to create a nice flat surface for stuffing. You can cut them into pieces and add them to the veggie mix when you fill the caps.
Step 2:
Brush your mushrooms with olive oil and place them on the grill for no longer than 3 minutes, with the caps side up. Take them off the grill and let them cool. If moisture appears, pat them dry with a paper towel.
Step 3:
Fill the caps with shredded cheese and layer your veggies on top so it shows the different colours. Sprinkle some more cheese on top and place them on the plank. Keep the grill temperature around 150 C for the best results. While the mushrooms are cooking, you’ll hear the cedar wood cracking and a sweet smell will fill the air. The cheese on the bottom will melt beautifully, and the veggies will turn golden in about 15 minutes.
Step 4:
Garnish your stuffed mushroos with fresh grilled corn, some basil, and a drizzle of olive oil then serve.
Serving suggestions:
You can serve your cedar plank grilled stuffed portobello mushrooms on a bed of wilted spinach, with a fresh garden salad, or with a garlic pototo mash and broccoli. It’s a lovely light option for a meat-free dinner. A prosecco or another light white wine with this is a match made in heaven, but a nice red also works. Check out or other recipes if you’re looking for more ways to impress your dinner guests.
