Caprese Grilled Portobello Mushrooms

These grilled portobello mushrooms are savory and smoky, topped with a caprese style topping of fresh mozzarella, tomatoes, and basil.

Caprese Grilled Portobello Mushrooms

Alex and I are fabulously addicted to our grill. In fact, two of our favorite flavors are grilled and smoked: to us, any food with that flavor profile is unbeatable. Since most grilled recipes are heavy on the meat, each summer Alex and I play with ways to make veggie-centric grilled meals, since we eat about 90% vegetarian. And these caprese grilled portobello mushrooms are insanely satisfying: even for meat lovers! Keep reading for the recipe.

Making caprese grilled portobello mushrooms

So here we present: Part 1 of A Summer Grilled Meal. Alex’s sister had us over for dinner a few weeks ago, since we cannot pass up an opportunity to see our adorably cute nephews or have some her delicious eats. She’s got a knack for knowing how to accommodate 90% vegetarian types effortlessly. Among other things, she whipped up these grilled portobello mushrooms with a caprese topping: fresh mozzarella, tomatoes, and basil. They were a huge hit among vegetarians and meat-eaters alike.

Here, Alex and I have created our own version of that dish. We like these caprese grilled portobello mushrooms because they’re fairly easy to put together, delicious, and a great entree for a meatless grilled meal (which can sometimes be difficult to find). Portabello mushrooms themselves are not incredibly filling, so be mindful if you’re serving vegetarian guests – this is not equivalent to a burger! But adding the cheese topping provides some protein and makes them a bit more satisfying. Even so, I’d probably plan for two per person, depending on the amount of other food in your meal. Plus, they’re good enough that seconds will be in order!

Caprese Grilled Portobello Mushrooms

How to grill portobello mushrooms

Portobello mushrooms are very easy to grill. For our grilled portobello mushrooms, we marinate them prior to grilling in a mixture of minced garlic, balsamic vinegar and olive oil. Let them stand for about 15 minutes while the grill is preheating. Before you marinade the mushrooms, make sure to remove the tough stems: this makes them easier to eat.

When the grill is ready, here’s how to grill portobello mushrooms: Place the mushrooms on grill and cook them for about 5 minutes per side, until juicy. That’s it! The mushrooms will release quite a bit of liquid and become charred and delicious.

And that’s how to make grilled portobello mushrooms! How about you? We’d love to hear your thoughts and suggestions on meatless grilled meals!

Looking for more grilling ideas?

Outside of these caprese grilled portobello mushrooms, here are a few more grilling ideas:

This grilled portobello mushrooms recipe is…

Vegetarian and gluten-free.

Print

Caprese Grilled Portobello Mushrooms


1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6 1x

Description

These grilled portobello mushrooms are savory and smoky, topped with a caprese style topping of fresh mozzarella, tomatoes, and basil.


Scale

Ingredients

  • 8 portabello mushroom caps
  • 2 garlic cloves
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 8 ounces fresh mozzarella (in small balls, if possible)
  • 1 large tomato
  • 10 leaves basil
  • Kosher salt
  • Fresh ground pepper

Instructions

  1. Preheat a grill to medium high (or preheat an oven to 425°F).
  2. Remove the stems from the portabello mushrooms. Mince the garlic. In a small bowl, mix the garlic with the balsamic vinegar and olive oil. Place the mushrooms on a baking sheet. Using a brush, brush the front and back of each mushroom with the marinade. Sprinkle with kosher salt and pepper, and let stand for about 15 minutes.
  3. Chop the mozzarella into 1/4 inch chunks. Finely dice the tomatoes; place them in a colander to drain and sprinkle with kosher salt. Thinly slice (chiffonade) the basil.
  4. When the grill is ready, place the mushrooms on grill (or in a grill pan) and cook about 5 minutes per side, until juicy. (Alternative method: Roast the mushrooms in a baking dish in the oven for about 15 minutes at 425°F, turning once.)
  5. Remove the mushrooms from the grill. Top with chopped tomatoes, mozzarella, basil, and a drizzle of olive oil.

Notes

Adapted from I Can Cook That

  • Category: Main Dish
  • Method: Grilled
  • Cuisine: Italian Inspired

Keywords: Grilled portobello mushrooms, How to grill portobello mushrooms, Caprese, Grill Recipes, Vegetarian Grill Recipes

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

8 Comments

  • Reply
    Elyse
    July 13, 2014 at 10:34 pm

    It’s not healthy to eat meat every day (and I am a butcher so me saying that is saying something!). It’s healthy to eat a balance of foods so why feel you have to put a percentage on it! Just eat what you want and feel good doing it- that requires no labels at all! They look yummy, I love portobello mushrooms.

  • Reply
    Kristine @ Kristine's Kitchen
    July 13, 2014 at 11:39 pm

    I love portobellos and caprese salad, and these look just perfect! I recently made grilled portobello tacos, another idea for a filling meatless entree.

  • Reply
    Jo from yummyvege
    July 14, 2014 at 6:06 am

    What a great combination. Two of my favourite foods in one recipe! There are loads of veggie options for barbecues – just most people don’t think about it.

  • Reply
    Abby @ The Frosted Vegan
    July 14, 2014 at 9:25 am

    LOVE veggies on the grill! Just makes them taste a little bit more outdoorsy, you know? : )

  • Reply
    KL
    July 15, 2014 at 7:10 pm

    kinda ridiculous, either you are or you’re not

    (What do you think of the new term, 90% vegetarian)

  • Reply
    Robyn
    July 16, 2014 at 12:33 am

    I like the term 90% vegetarian. People are looking to find balance in eating whole foods, and I think giving examples of eating styles that focus primarily on veggies is super inviting, and oh-so healthy. Love this recipe, too. It’s going right into one of my Real Food Whole Life Meal Plans this week!

  • Reply
    Katherine
    July 24, 2014 at 7:47 am

    I was a vegetarian for about 13 years. I fell off the wagon HARD for a couple years, hah! Now I eat meat a couple of times a week, and I eat it at home where I know where I purchased it and can prepare it in a healthy way.
    Are you guys planning on sharing some of your non vegetarian recipes on the blog?

    • Reply
      Alex
      July 25, 2014 at 10:20 am

      Thanks for the comment! I’m not sure if we’ll share any non-vegetarian recipes or not. We tend to have a lot more fun being creative with veggie items. Glad to know you’d be interested though!

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