Grilled Portobella Mushroom topped with Tarragon-Accented Veggies

Leah Stacey


This taste so gourmet! It is a nice vegetarian option to have for dinner.


★★★★★ 1 vote

30 Min


  • 4
    portobello mushrooms, stems cut off, diced and reserved
  • 2 Tbsp
    olive oil
  • ·
    salt and pepper to taste
  • 2 Tbsp
    veggie oil
  • 1 small
    red onion, diced
  • 2 tsp
    garlic, minced
  • 2 Tbsp
    tarragon, minced
  • ·
    salt and pepper to taste
  • 1 c
    packed spinach, roughly chopped
  • 2
    roma tomatoes, diced
  • 1/2 c
    heavy cream
  • 1/2 c
    asiago cheese,grated and divided

How to Make Grilled Portobella Mushroom topped with Tarragon-Accented Veggies


  1. Cut off mushroom stems, dice and reserve
  2. Rub the mushroom caps with olive oil and salt & pepper to taste. Grill and set a side
  3. In a medium saute pan, heat the veggie oil. Saute the diced onions, mushroom stems, garlic and tarragon. Season with salt and pepper.
  4. Toss the in the spinach and tomatoes and finish with heavy cream and half of the Asiago cheese. Cook until the cheese is melted.
  5. To serve top the portobello mushrooms with the veggie mixture. Sprinkle with the rest of the Asiago cheese and broil until the cheese on top melts. (about 2 minutes)

Printable Recipe Card

About Grilled Portobella Mushroom topped with Tarragon-Accented Veggies

Course/Dish: Vegetables
Dietary Needs: Vegetarian

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