Today, we’re celebrating National Hug-A-Vegetarian Day by bringing you this simple, yet savory, stuffed mushroom recipe.

Whether you’re vegetarian or celebrating the day alongside some of your herbivore friends, there’s no better way to cook a portobello mushroom than on the grill. We’ve all eaten far too many overseasoned mushrooms, drenched in vinegar and finished off with gobs of condiments to hide the flimsy texture. Here at SABER, we want to save the mushroom. A fresh portobello mushroom, cooked on the grill, will be juicy and rich in flavor—just as it should be.

And the best part? With fewer calories and more healthy fats than its meat counterparts, this is a guilt-free appetizer. (Because nothing is worse than blowing your entire calorie count before the main course.)

Pro Tip: If you can’t find Boursin Gournay cheese at your local grocery store, opt for a strong cheese like Gorgonzola or Swiss as a savory substitute. You’ll love the way the rich flavor of the cheese enhances the already robust flavors of the mushroom.

So, find your favorite vegetarian, give them a hug and treat them to this delicious meat-free dish.