Name: Vegetarian Stuffed Portobello Mushrooms
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Yellow squash, thinly sliced - 2 small; Zucchini, thinly sliced - 2 small; Green bell peppers, thinly sliced - 2 small; Onion, thinly sliced - 1 small; Olive oil, divided - 3 tablespoons; Balsamic Vinegar - 1 tablespoon; Garlic and herb seasoning blend (such as Mrs. Dash®) - 3 tablespoons; Portobello mushroom caps - 4 large; Shredded Parmesan cheese - 1 cup; Shredded mozzarella cheese - 1 ½ cups; Chopped fresh parsley - 1 tablespoon; Pineapple chunks - ¼ cup

Ingredients for - Vegetarian Stuffed Portobello Mushrooms

1. Yellow squash, thinly sliced 2 small

2. Zucchini, thinly sliced 2 small

3. Green bell peppers, thinly sliced 2 small

4. Onion, thinly sliced 1 small

5. Olive oil, divided 3 tablespoons

6. Balsamic Vinegar 1 tablespoon

7. Garlic and herb seasoning blend (such as Mrs. Dash®) 3 tablespoons

8. Portobello mushroom caps 4 large

9. Shredded Parmesan cheese 1 cup

10. Shredded mozzarella cheese 1 ½ cups

11. Chopped fresh parsley 1 tablespoon

12. Pineapple chunks ¼ cup

How to cook deliciously - Vegetarian Stuffed Portobello Mushrooms

1 . Stage

Preheat an outdoor grill for medium heat and lightly oil the grate. Turn on the oven's broiler to a low setting.

2 . Stage

Combine squash, zucchini, peppers, onion, 2 tablespoons olive oil, balsamic vinegar, and 2 1/2 tablespoons seasoning blend in a bowl. Mix well.

3 . Stage

Cook on the preheated grill until tender, 7 to 8 minutes.

4 . Stage

While vegetables are cooking, rub remaining olive oil on outsides and insides of mushrooms. Lay face-down on a baking sheet and sprinkle remaining seasoning blend over.

5 . Stage

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on very low setting.

6 . Stage

Broil until slightly darkened, 8 to 10 minutes. Remove mushrooms and turn upside-down. Fill mushrooms with grilled vegetables, then top with Parmesan and mozzarella cheese. Return to the broiler until cheese is lightly toasted, about 5 minutes. Sprinkle parsley around edges of serving plates, and put a few pineapple chunks on each mushroom for that "extra" touch to make it fancy!