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Caprese Grilled Portobello Mushrooms

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


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


  • 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


  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.


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