Tomatoes are in season and what a great way to celebrate them by using them as a stuffing in an earthy portobello mushroom.  This is great as a side dish if you are already grilling or if one of your guest is a vegetarian.  This is a hearty choice.  Grilling mushrooms is nothing new.  But stuffing them is something you have to try.  A flavorful filling with fresh tomatoes and fresh herbs makes this an impressive side dish or a hearty vegetarian dish.


2 portobello mushrooms caps, gills, and stems removed

2 Tbs olive oil

3 medium roma tomatoes, seeded and chopped

2 cloves of garlic, minced

1/4 fresh basil, chopped

2 Tbs fresh rosemary chopped

1 Tbs balsamic vinegar

Salt and pepper to flavor


Heat a gas grill over medium heat.  Brush the mushrooms with half the olive oil and grill for 5 minutes per side.

In a medium bowl, combine the tomatoes, garlic, herbs, the remaining olive oil, and vinegar.  Season with salt and pepper.  

Make sure the mushrooms are top-side down on the grill.  Spoon the mixture into the caps.  cover and cook another 1-2 minutes.  

NUTRITIONAL CONTENT per cap: Calories 213.59; carbohydrates 13.65; fat 15.85; protein 4.08

Original recipe from “The Paleo Cookbook”