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

Ingredients:

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

Directions:

• 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!