Grilled Portobello Mushrooms Caprese Recipe
A delicious and healthy twist on the classic Caprese salad, featuring grilled Portobello mushroom caps marinated in a flavorful balsamic and herb mixture, topped with fresh mozzarella, juicy cherry tomatoes, and basil, then finished with a drizzle of balsamic glaze.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Appetizer, Side Dish
- Method: Grilling
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Scale
Portobello Mushrooms
- 4 large portobello mushrooms, cleaned, stems and gills removed
Marinade
- 2 tablespoons extra virgin olive oil (or avocado oil)
- 1 tablespoon balsamic vinegar
- 1 large garlic clove, grated
- 1 teaspoon fresh rosemary, finely chopped
- Salt and ground black pepper, to taste
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
To Finish
- Balsamic glaze, for drizzling
Instructions
- Marinate the mushrooms: In a large resealable bag or shallow dish, combine olive oil, balsamic vinegar, grated garlic, chopped rosemary, salt, and pepper. Add the cleaned mushrooms and toss gently to coat. Let them marinate for 10 minutes, flipping once halfway through.
- Preheat the grill: Heat your grill or grill pan to medium-high heat. Ensure the grill grates are clean, then oil them just before cooking to prevent sticking.
- Prepare the Caprese salad: In a medium bowl, mix the mozzarella cheese balls, cherry tomatoes, 1 tablespoon of thinly sliced basil, and 1 teaspoon balsamic vinegar. Season with salt and pepper to taste.
- Grill the mushrooms: Remove the mushrooms from the marinade and place them on the hot grill, stem side down. Grill for 4-5 minutes. Flip and cook the other side for 5-6 minutes, or until the mushrooms are tender and heated through.
- Fill with Caprese salad: Transfer the grilled mushrooms to a plate or sheet pan for easier filling. Spoon the prepared Caprese salad evenly into each mushroom cap.
- Melt the cheese: Close the grill lid to allow residual heat to melt the cheese. If using a grill pan, cover it with a large lid or place it under a preheated broiler for a few minutes until the cheese melts.
- Serve: Remove the mushrooms from heat, drizzle with balsamic glaze, garnish with the remaining tablespoon of fresh basil, and serve immediately.
Notes
- Removing the mushroom stems and gills helps prevent excess moisture and bitterness.
- For a vegan version, substitute fresh mozzarella with vegan cheese or marinated tofu cubes.
- Using avocado oil instead of olive oil is a good alternative with a high smoke point for grilling.
- Balsamic glaze can be purchased ready-made or reduced at home by simmering balsamic vinegar until thickened.
- Ensure grill grates are well-oiled to prevent mushrooms from sticking.
Nutrition
- Serving Size: 1 stuffed mushroom cap
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 25 mg
Keywords: Portobello mushrooms, Caprese salad, grilled mushrooms, vegetarian appetizer, balsamic glaze, fresh mozzarella, summer recipe
