IGA tips and tricks: Stuffed portobello trio on the barbecue

Preheat, clean, and oil barbecue grill.
Clean mushrooms.
Brush with oil.

Tomato & bocconcini–stuffed portobellos
Add pesto, tomatoes, bocconcini, salt, and pepper.

Spinach & feta–stuffed portobellos
In a bowl, combine shallots, spinach, artichokes, feta, olive oil, salt, and pepper. Then stuff mushrooms with the mix.

Marinara & Parmesan–stuffed portobellos
Add marinara sauce, mozzarella cheese, Parmesan, salt, pepper, and bread crumbs to garnish. Sprinkle with fresh basil and balsamic reduction once cooking is complete.

Cook mushrooms directly on the grill for 8 to 10 minutes.