grille style stuffed portobellos

 Nothing speaks more to the soul of a vegetarian than the savory flavors of a stuffed portobello mushroom fresh off the grill. With their abundance of vitamins, and perfect hollow bellies, mushrooms make the perfect home for a jumble of delicious veggies topped with melted mozzarella cheese. The contents of the stuffing is essentially whatever you choose, but spinach, zucchini and basil doused in balsamic vinegar is a perfect summer combo.  

What you need: 

• 4 Portobello mushrooms
• 2 cups chopped spinach
• 1 cup quartered zucchini (of your choice)
• 1 tbsp olive oil, plus enough for rubbing the mushrooms
• 3 tbsp balsamic vinegar
• 1/2 cup pine nuts 
• 1/4 cup chopped basil
• as much shredded cheese as your little heart desires 

Steps: 

1. Combine olive oil, balsamic vinegar, (salt and pepper to taste if you so please), and mix well. Add spinach, basil, and toss until evenly coated in the mixture.
2. Prep a sauté pan on medium heat. Add the quartered zucchini to the pan, and simmer until they begin to soften. 
3. Add the spinach mixture to the pan, toss in pine nuts, and let sit just until the spinach begins to wilt.
4.  Heat grill to medium- high. Rub the mushroom caps with olive oil. The oil will soak into the cap, but try to make sure there is an even coat if you can. 
5. Grill mushrooms cap-side up for 2-3 minutes. Remove the mushrooms and fill the inside with the sautéed mixture. Top off the caps with shredded cheese of choice, let grill for 7-8 minutes, and enjoy!