Grilled Portobello Mushrooms Caprese
User Reviews
5
8 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Additional Time
10 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
177 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Mediterranean
Grilled Portobello Mushrooms Caprese
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Grilled Portobello Mushrooms bathed in a simple balsamic herb marinade, topped with fresh mozzarella cheese, cherry tomatoes and basil and grilled to perfection. Drizzled with a rich balsamic glaze.
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Ingredients
- 4 large portobello mushrooms cleaned, stems and gills removed
- balsamic glaze
For the Marinate
- 2 tablespoons extra virgin olive oil avocado oil can be used, plus more for greasing the grill grates
- 1 tablespoon balsamic vinegar
- 1 large garlic grated, clove
- 1 teaspoon rosemary finely chopped, fresh
- salt to taste
- ground black pepper to taste
For the Caprese Salad
- 1 cup fresh mozzarella cheese drained, or pearls
- 1 cup tomatoes cherry or grape
- 2 tablespoons basil thinly sliced, (divided, fresh
- 1 teaspoon balsamic vinegar
- salt to taste
- 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
- You can use fresh water-packed mozzarella, drained, cut into 1/2-inch cubes or shredded mozzarella.
- You can use 2 vine ripened tomatoes chopped into small chunks.
- You can marinate the portobello mushrooms for up to 30 minutes
- If serving this dish as an appetizer, get smaller portobello mushrooms. You may need 6 or 8 depending on their size.
- Before grilling, clean and oil the grill grates.
- Nutrition facts are an estimate and will vary depending on brand of ingredients used.
- To make your own balsamic glaze you will need 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.
Nutrition Information
Show Details
Calories
177kcal
(9%)
Carbohydrates
7g
(2%)
Protein
8g
(16%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Cholesterol
22mg
(7%)
Sodium
189mg
(8%)
Potassium
408mg
(9%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
424IU
(8%)
Vitamin C
9mg
(10%)
Calcium
148mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 189mg | 8% |
| Potassium | 408mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 424IU | 8% |
| Vitamin C | 9mg | 10% |
| Calcium | 148mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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