Vegetarian Stuffed Portobello Mushrooms

Ingredients

• small yellow squash, thinly slice d
• small zucchini, thinly slice d
• small green bell peppers, thinly slice d
• small onion, thinly slice d
• tablespoon solive oil, divided
• tablespoon balsamic vinegar
• tablespoon sgarlic and herb seasoning blend (such as Mrs. Dash®)
• large portobello mushroom caps
• cup shredded Parmesan cheese
• 1/2 cup sshredded mozzarella cheese
• tablespoon chopped fresh parsley
• 1/4 cup pineapple chunks

Instructions

1. Preheat an outdoor grill for medium heat and lightly oil the grate. Turn on the oven's broiler to a low setting.
2. Combine squash, zucchini, peppers, onion, 2 tablespoons olive oil, balsamic vinegar, and 2 1/2 tablespoons seasoning blend in a bowl. Mix well.
3. Cook on the preheated grill until tender, 7 to 8 minutes.
4. While vegetables are cooking, rub remaining olive oil on outsides and insides of mushrooms. Lay face down on a baking sheet and sprinkle remaining seasoning blend over.
5. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on very low setting.
6. Broil until slightly darkened, 8 to 10 minutes. Remove mushrooms and turn upside down. Fill mushrooms with grilled vegetables, then top with Parmesan and mozzarella cheese. Return to the broiler until cheese is lightly toasted, about 5 minutes. Sprinkle parsley around edges of serving plates, and put a few pineapple chunks on each mushroom for that "extra" touch to make it fancy!

Tips

Use vegetarian Parmesan cheese for this. I cook to taste, so experiment with your seasonings. Any vegetable can be added to this recipe to fit individual tastes. The mozzarella and Parmesan cheese really set it off.