Caprese Grilled Portobello Mushrooms
These grilled portobello mushrooms are savory and smoky, topped with a caprese style topping of fresh mozzarella, tomatoes, and basil.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 1x
- Category: Main Dish
- Method: Grilled
- Cuisine: Italian Inspired
Ingredients
Scale
- 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
- Preheat a grill to medium high (or preheat an oven to 425°F).
- 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.
- 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.
- 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.)
- 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