A delightful twist on grilled mushrooms, stuffed with a flavorful mix of vegetables and topped with melted cheese.
Clean the mushroom caps and remove the stems. Chop the stems finely.
Use a damp paper towel to clean the mushrooms to avoid them absorbing too much water.
Heat olive oil in a sauté pan over medium heat. Add the chopped stems, diced green bell pepper, and sliced onion. Cook until tender.
Stir occasionally to ensure even cooking and prevent sticking.
Brush the mushroom caps with olive oil on both sides. Place them on the grill, top side down.
Preheat the grill to medium-high heat for best results.
Fill the mushroom caps with the cooked vegetable mixture. Top with provolone and mozzarella cheese.
Press the filling gently to ensure it stays in place.
Grill the stuffed mushrooms until the cheese is melted and bubbly, about 4-5 minutes.
Close the grill lid to help the cheese melt evenly.
Serve the grilled mushrooms warm, garnished with fresh herbs if desired.
Pair with a side salad or roasted vegetables for a complete meal.
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