A happier, healthier you


A happier, healthier you

Recipe of the Week: Grilled Stuffed Portobello Mushrooms

by Coach Sara

These stuffed mushrooms will satisfy both vegetarians and meat-eaters!

Coach Sara’s secret is to marinate or brush the mushrooms with balsamic vinegar to add flavor and help tenderize the mushrooms. Marinate for at least an hour before grilling. The longer the mushrooms marinate, the more flavorful and tender the mushrooms will be. They can also be prepped the night before!


  • 2 Portobello mushrooms caps, stems removed
  • 2 Tablespoons balsamic vinegar 
  • Sprinkle of garlic powder
  • 2 Cups fresh spinach, chopped
  • 2 Tablespoons whole wheat breadcrumbs or ww panko breadcrumbs
  • 1 Tablespoon extra virgin olive oil
  • ¼ Cup fresh Italian flat leaf parsley, chopped or 1 tablespoon dried 
  • Two 1-ounce mozzarella cheese deli slices (optional) 
  • Red pepper flakes (optional) 


  1. Remove stems and wipe mushrooms with a damp paper towel to clean. Brush the top and bottom of mushroom caps with balsamic vinegar until fully saturated (about 1 tablespoon each). Season with garlic powder. Allow to sit and marinate for at least 1 hour if time allows. 
  2. In a bowl, combine chopped spinach, bread crumbs, olive oil, & parsley. Spoon the mixture into the mushroom caps and press down with the back of the spoon. If desired, sprinkle with red pepper flakes and top each mushroom with a 1-ounce deli slice of mozzarella cheese. 
  3. Grill on an outdoor grill over medium heat or bake in an oven at 375℉ until mushrooms are tender and cheese is melted, about 30 minutes. 

Makes 2 servings. 

Nutrition per serving: 

Calories: 202 Kcal 

Total fat: 12.5 g  

Carbs: 11.5 g 

Fiber: 2 g 

Protein: 12 g

Sodium 241 mg


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