Grilled, Stuffed Portobellos

This is a side you can really get creative with.  Portobellos are great building blocks if you are trying to avoid carbs- you can make mini pizzas!  Portobellos go great with almost any flavor, so feel free to try different combos.  You’ll figure out what you love the most and it’s a really easy staple to add to your nightly dinners.

This time, I made them on the side of grilled flank steak and green beans.

Grilled, Stuffed Portobellos


  • 4 portobello mushrooms
  • 2 oz goat cheese
  • 8+ sun-dried tomatoes, diced
  • 8+ artichokes, diced
  • 4 tablespoons pesto
  • salt and pepper, to taste


  • Heat up your grill to medium.
  • Meanwhile, put together your portobellos.  Scrape out the gills and remove any stems from the mushrooms.  Discard all.  Spread one tablespoon pesto, 2 sundried tomatoes, 2 artichokes and a sprinkle of goat cheese on each.  Top with salt and pepper.
  • Place the stuffed portobellos right on your grill and close the lid.  Check intermittently.  They should be done after about 5 minutes- you’ll see them sweating, the edges will have started to flatten out and the cheese will start to get a little gold around the edges.  Pair with a meat and another veg and you’re ready.  Enjoy!

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