This easy grilled portobello mushroom recipe works as a vegetarian main dish, a hearty side, or even a meatless option for cookouts. The mushrooms become tender and savory on the grill, while the melted mozzarella and juicy tomatoes give them that classic Caprese flavor.
If you’re looking for a grilled portobello mushroom recipe with cheese, this one is simple, satisfying, and beautiful enough for entertaining – but easy enough for a weeknight dinner.
⭐️ Caprese Grilled Portobello Mushrooms : Recipe at a glance
- Quick & Easy: These grilled portobello mushrooms cook in about 10 minutes after a short marinade.
- Flavor: A balsamic herb marinade adds savory depth, while mozzarella, tomatoes, basil, and balsamic glaze bring fresh Caprese flavor.
- Vegetarian Main Dish: Large portobello mushroom caps are hearty enough to serve as a satisfying meatless dinner.
- Great for Grilling Season: Perfect for summer cookouts, BBQs, patio dinners, and meatless grilling.
- Customizable: Serve them as a main dish, side dish, appetizer, or meatless burger-style option.
- Dietary: Vegetarian, gluten-free, grain-free, egg-free, and nut-free as written. Vegan adaptable if using plant-based cheese. Contains dairy.
✔️ Ingredients, Substitutions and Swaps
- Portobello Mushrooms: Choose large, firm mushroom caps that are not slimy, wrinkled, or bruised. Portobello mushrooms are meaty, savory, and sturdy enough to hold the Caprese topping.
- Olive Oil: Helps the mushrooms brown and keeps them from sticking to the grill. Avocado oil or any mild tasting oil can also be used.
- Balsamic Vinegar: Adds tangy-sweet depth to the marinade and ties the mushrooms to the Caprese topping.
- Fresh Garlic: Grated garlic blends easily into the marinade and coats the mushrooms more evenly than large chopped pieces. Garlic paste can also be used.
- Fresh Rosemary: Adds an earthy, savory flavor that pairs beautifully with mushrooms. Fresh thyme or oregano can also be used.
- Cherry or Grape Tomatoes: Small tomatoes are sweet, juicy, and easy to spoon into the mushroom caps. Chopped vine-ripened tomatoes can also work.
- Fresh Mozzarella: Mozzarella pearls or small mozzarella balls melt beautifully into the mushrooms. You can also use cubed fresh mozzarella or shredded mozzarella.
- Fresh Basil: Adds classic Caprese flavor. Add some before grilling and save a little extra for garnish.
- Balsamic Glaze: Finishes the mushrooms with sweet-tangy flavor and makes them look glossy and beautiful. Store-bought balsamic glaze works well, or you can make your own.
🔎 How to Make Grilled Portobello Mushrooms Caprese?
- Prepare the mushrooms: Clean the portobello mushrooms with a damp paper towel. Remove the stems and gently scrape out the gills with a small spoon.
- Make the marinade: In a large resealable bag or shallow dish, mix the olive oil, balsamic vinegar, garlic, rosemary, salt, and pepper.
- Marinate the mushrooms: Add the mushrooms and gently toss to coat. Marinate for 10 minutes, flipping once. You can marinate them for up to 30 minutes.
- Make the Caprese topping: In a bowl, combine the fresh mozzarella, tomatoes, basil, balsamic vinegar, salt, and pepper.
- Grill the mushrooms: Heat the grill or grill pan to medium-high heat. Clean and oil the grates. Place the mushrooms on the grill, stem side down, and cook for 4 to 5 minutes. Flip and cook for 5 to 6 minutes, or until tender.
- Stuff and melt: Fill each mushroom with the Caprese topping. Close the grill lid and cook just until the cheese softens and melts.
- Finish and serve: Drizzle with balsamic glaze, garnish with fresh basil, and serve immediately.
💡 Grilled Mushrooms Recipe Tips
- Remove the gills for a cleaner look: Portobello gills are edible, but they can darken the filling and release extra moisture. Removing them makes more room for the mozzarella and tomatoes.
- Don’t over-marinate. Portobello mushrooms absorb flavor quickly. Ten minutes is enough, and 30 minutes is plenty.
- Oil the grates right before grilling: Mushrooms can stick, especially once they soften. Clean, hot, lightly oiled grates help prevent tearing.
- Start stem side down: This helps the mushroom caps soften and begin cooking before you flip and fill them.
- Use medium-high heat: Portobello mushrooms need enough heat to brown and become tender without turning watery.
- Serve right away: These are best when the mushrooms are hot, the cheese is soft, and the tomatoes are juicy but not collapsed.
✔️ Make-Ahead, Storage & Reheating
- Make Ahead: The mushrooms can be cleaned and the marinade mixed a day ahead. The Caprese topping can also be prepped a few hours ahead and stored in the refrigerator.
- Marinating: Marinate the mushrooms for 10 to 30 minutes before grilling. I don’t recommend marinating them overnight because they can become too soft.
- Storage: Store leftover grilled portobello mushrooms in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a 350°F oven or air fryer until warmed through. You can also reheat them in a covered skillet over medium-low heat.
- Freezing: I don’t recommend freezing this recipe. Mushrooms and fresh mozzarella can release too much moisture after thawing.
💛 Intentional Cooking
Your priorities, your recipe. Learn about Intentional Cooking.
Environment: Mushrooms are a great ingredient for lower-waste cooking because they cook quickly and pair well with small amounts of leftover herbs, tomatoes, cheese, or greens. This recipe is also a good place to use basil stems in pesto or save extra tomatoes for salads and bowls.
Financials: Portobello mushrooms can be a budget-friendly way to create a hearty meatless main dish. They feel substantial on the plate, especially with mozzarella and tomatoes, without the cost of steak, seafood, or specialty cuts of meat.
Time and Convenience: Portobello mushrooms cook quickly and feel special without requiring complicated prep. A short marinade, a simple topping, and about 10 minutes on the grill turn a few fresh ingredients into a beautiful vegetarian dinner.
🔎 Frequently Asked Questions
Do you have to remove the gills from portobello mushrooms before grilling?
You don’t have to, but I recommend it for this recipe. The gills are edible, but removing them creates more space for the Caprese filling and helps keep the mozzarella and tomatoes from turning too dark.
How long do you grill portobello mushrooms?
Grill portobello mushrooms over medium-high heat for about 4 to 5 minutes on the first side, then 5 to 6 minutes on the second side, or until tender.
How do you know when portobello mushrooms are done?
Portobello mushrooms are done when they look darker, feel tender, and release some of their juices. They should be soft enough to cut easily but not collapsed or mushy.
Can I make grilled portobello mushrooms without an outdoor grill?
Yes. Use a grill pan on the stovetop, then cover the pan with a lid to help melt the cheese. You can also place the stuffed mushrooms under the broiler for a few minutes.
Can I use shredded mozzarella instead of fresh mozzarella?
Yes. Fresh mozzarella gives the recipe classic Caprese flavor, but shredded mozzarella melts well and can be easier to use.
Are grilled portobello mushrooms vegetarian?
Yes. This recipe is vegetarian, gluten-free, grain-free, egg-free, and nut-free as written.
Can I make these into portobello mushroom burgers?
Yes. Serve the grilled stuffed mushrooms on toasted buns with extra basil, arugula, or pesto for a Caprese-style portobello mushroom burger.
👀 Take A Look At These Other Mushrooms Recipes:
🛒 Essentials you may need for this recipe
-
Weber Genesis E-325 Gas Grill
Powerful, reliable, and built for even heat, this grill features a sear zone for perfect grill marks and cast-iron grates that lock in flavor. Ideal for everything from shrimp to steaks.
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Grilling BBQ Tool Set
A reliable, all-in-one grilling set that has everything you need to cook with confidence. This durable kit includes a spatula, fork, brush, and tongs-perfect for flipping steaks, handling sausages, and managing the grill like a pro.
-
Extra Virgin Olive Oil
I may be a little biased since I’ve spent most of my life in sunny California – but this extra virgin olive oil from California Olive Ranch truly stands out. Made from 100% California-grown olives, it offers fresh, balanced flavor and is cold-pressed, certified extra virgin, and produced with a commitment to regenerative farming practices.…
Grilled Portobello Mushrooms Caprese
Ingredients
- 4 large portobello mushrooms, cleaned, stems and gills removed
- Balsamic Glaze
For the Marinade
- 2 tablespoons extra virgin olive oil, plus more for greasing the grill grates, (avocado oil can be used)
- 1 tablespoon balsamic vinegar
- 1 large garlic clove, grated
- 1 teaspoon fresh rosemary, finely chopped
- salt and ground black pepper , to taste
For the Caprese Salad
- 1 cup fresh mozzarella cheese balls or pearls, drained
- 1 cup cherry or grape tomatoes
- 2 tablespoons fresh basil, thinly sliced, (divided)
- 1 teaspoon balsamic vinegar
- salt and ground black pepper , to taste
Instructions
- In a large resealable bag or shallow dish, mix all the marinade ingredients. Add the mushrooms and gently toss to coat. Marinate for 10 minutes, flipping once.
- Heat the grill or grill pan to medium high heat. Make sure your grill grates are clean. Oil the grates right before cooking.
- In a medium bowl, mix the fresh mozzarella, tomatoes, 1 tablespoon of basil and vinegar. Season with salt and pepper to taste.
- Remove the mushrooms from the marinade and place them on the hot grill, stems side down. Cook for about 4-5 minutes. Flip the mushrooms and cook on the other side for about 5 to 6 minutes or until the mushrooms are heated through and tender.
- To fill the mushrooms with ease, you may want to remove the mushrooms from the grill and place them on a plate or sheet pan. Fill each portobello mushroom with the caprese salad and close the grill lid to allow the heat to melt the cheese. If using a grill pan, cover the grill pan with a large lid (from a pan/pot) or place the grill pan under a pre-heated broiler for a few minutes or until the cheese melts.
- Remove from the grill (or broiler), Drizzle with balsamic glaze and garnish with the remaining 1 tablespoon of basil. Serve immediately.
Notes
- Remove the mushroom’s gills: Portobello gills are edible, but they can darken the filling and release extra moisture. Removing them makes more room for the mozzarella and tomatoes.
- Don’t over-marinate. Portobello mushrooms absorb flavor quickly. Ten minutes is enough, and 30 minutes is plenty.
- Oil the grates right before grilling: Mushrooms can stick, especially once they soften. Clean, hot, lightly oiled grates help prevent tearing.
- Start stem side down: This helps the mushroom caps soften and begin cooking before you flip and fill them.
- Mozzarella: You can use water-packed fresh mozzarella drained, cut into 1/2-inch cubes or shredded mozzarella.
- Tomatoes: Instead of cherry tomatoes, you can also use 2 regular tomatoes, chopped into small chunks.
- Make your own balsamic glaze Use approximately 1/2 cup of balsamic vinegar. This will yield about 1/4 cup of glaze or less depending on how thick you want the glaze. Simply pour it into a small saucepan and bring to a boil. Reduce until syrupy.
Nutrition
Recipe Update Note: This post was originally published in 2019 and has been updated with improved instructions, helpful tips, and additional information to better serve our readers.
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