Vegetarian Stuffed Portobello Mushrooms Recipe

Preheat an outdoor grill for medium heat and lightly oil the grate. Turn on the oven's broiler to a low setting.

Combine squash zucchini peppers onion 2 tablespoons olive oil balsamic vinegar and 2 1/2 tablespoons seasoning blend in a bowl. Mix well.

Cook on the preheated grill until tender 7 to 8 minutes.

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.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on very low setting.

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!