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