A single stuffed mushroom on a white plate
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5 from 2 votes

Grilled Portobello Mushrooms Caprese

Grilled Portobello Mushrooms bathed in a simple balsamic herb marinade, topped with fresh mozzarella cheese, cherry tomatoes and basil and grilled to perfection. Drizzled with a rich balsamic glaze.

Course Appetizer, Main Course, Side Dish
Cuisine Mediterranean
Keyword Caprese Stuffed Mushrooms, Grilled Portobello Mushrooms
Prep Time 15 minutes
Cook Time 10 minutes
Marinating 10 minutes
Total Time 35 minutes
Servings 4 servings
Calories 177kcal
Author Kathy McDaniel

Ingredients

  • 4 large portobello mushrooms cleaned, stems and gills removed
  • Balsamic Glaze

For the Marinate

  • 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

  • You can use fresh water-packed mozzarella, drained, cut into 1/2-inch cubes or shredded mozzarella.
  • You can use 2¬† vine ripened¬† tomatoes chopped into small chunks.
  • You can marinate the portobello mushrooms for up to 30 minutes
  • If serving this dish as an appetizer, get smaller portobello mushrooms. You may need 6 or 8 depending on their size.
  • Before grilling, clean and oil the grill grates.
  • Nutrition facts are an estimate and will vary depending on brand of ingredients used.
  • To make your own balsamic glaze you will need 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.

Nutrition

Calories: 177kcal | Carbohydrates: 7g | Protein: 8g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 189mg | Potassium: 408mg | Fiber: 1g | Sugar: 4g | Vitamin A: 424IU | Vitamin C: 9mg | Calcium: 148mg | Iron: 1mg