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Double Stuffed Portobellos

Double Stuffed Portobellos


  • 4 to 6 portobello mushroom caps, stem and gills removed
  • ¼ c. olive oil
  • ½ c. white wine
  • 1 tbsp. Durkee® Steak Dust Seasoning
  • 1 c. (4 ounces) shredded Monterey Jack cheese
  • ¼ c. grated Parmesan cheese


  1. Combine mushroom caps, olive oil, wine and seasoning in a resealable plastic bag. Marinate 30 minutes.
  2. Preheat grill to medium or, if using charcoal, have coals at medium heat. Remove mushrooms from marinade; discard marinade.
  3. Place mushroom caps stem side down (or use grill pan). Grill mushrooms 5 minutes; turn. Grill 3 to 4 minutes until mushrooms are almost cooked through.
  4. Sprinkle Monterey Jack cheese evenly on mushrooms. Top with grated Parmesan. Continue grilling an additional 2 to 3 minutes. Remove from grill; let rest 3 minutes before serving.