Preheat, clean, and oil barbecue grill.
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.