We rely on our grill at our house about 9 months out of the year. If it’s not snowing, we’re out on the porch grilling. I love the charred, crispy flavor you get from the heat and smoke of the grill, and I really love how fun it is to have friends over barbeque. When we host friends and family, I always like to make sure I have food options for everyone, including vegetarians! I got to brainstorming the other day about some tastier vegetarian options to add to my barbeque repertoire and this stuffed mushroom “burger” idea came to mind.
I love a hearty burger, and I’m convinced this meat-free version can be just as tasty. To make them, I cleaned and de-stemmed some large portobello mushrooms. Using a spoon, scoop out a bit of the inside of the mushroom and save for the filling. I prepped a box of cornbread stuffing and mixed in the leftover mushroom pieces, fresh chives, and a touch of shredded, sharp provolone cheese. After a drizzle of olive oil, some salt and pepper, I stuffed the mushrooms with the filling and popped them on the grill for char before melting a slice of provolone cheese o top. The extra cheese holds all of that tasty filling inside!
Keeping with the vegetarian theme, I built a big toppings and side board when serving them! I nestled in lots of “burger” toppings like pickles, tomato slices, lettuce and rings of red onions. Some vegetarian baked beans and crisp, baked sweet potato fries make for perfect side dishes to complement the burgers. I heaped them all on a Chinet Classic White plate and stacked up my “burger” with all of the fixings – but they taste great bunless too! Barbeques for me are all about simplicity and easy cleanup — Chinet plates, napkins and Cut Crystal Cutlery are my go-to tools for outdoor entertaining. I can’t wait to pull this vegetarian BBQ recipe out at my next al fresco weekend dinner, get the full details below:
- 2 Portobello Mushroom Caps
- 1 Cup of cornbread stuffing
- 1 Tbsp. of chopped chives
- 2 slices of provolone cheese plus ¼ cup of shredded provolone
- Olive Oil, Salt and Pepper
- Burger toppings (Tomatoes, Onions, Lettuce, Pickles, Condiments)
- Clean and de-stem two large Portobello mushrooms.
- Using a spoon, scoop out a bit of the inside of the mushroom and save for the filling. Prepare cornbread stuffing and mix in the leftover mushroom pieces, fresh chives, and shredded, sharp provolone cheese.
- Drizzle mushroom caps with olive oil, some salt and pepper and fill with stuffing mixture.
- Over medium-high heat, grill mushrooms until warmed through and top with remaining provolone cheese; remove from grill when melted.
- Serve with hamburger buns and toppings.
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