Portobello mushrooms are versatile and easy to stuff, they are always delicious grilled, and with the addition of Cedar wood, they are hard to beat.

Total Time: 15 minutes
Servings: 4


  • 2 Cedar Grilling Planks
  • 4 Large Portobello Mushrooms
  • 2 Plum Tomatoes, chopped
  • 1 Cup Mozzarella Cheese
  • 2 Garlic Cloves, minced
  • 1 Tsp. each Salt & Pepper
  • 1 Tbs. Olive Oil
  • 1 Tbs. Rosemary, chopped

Chef's Tip

Use a spoon to scrape out the black gills of the mushroom before adding the filling for a cleaner look.


  1. Soak the Cedar Planks in warm water for 15 minutes (Keep spray bottle handy).
  2. Preheat oven or grill to 400°F.
  3. Combine tomatoes, cheese, olive oil, garlic, rosemary salt and pepper.
  4. Brush mushrooms with a little olive oil.
  5. Place mushrooms on plank, cook for 5 minutes.
  6. Spoon tomato mixture in caps and cook for another 3 minutes or until done.
  7. Serve and enjoy.