Grilled Portobello Mushrooms With Tomatoes And Fres

Name: Grilled Portobello Mushrooms With Tomatoes And Fresh Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, plus extra for greasing grill pan; 4 large portabella mushrooms, stemmed (about 5 inches in diameter); salt & freshly ground black pepper; garlic powder (optional); onion powder (optional); 1 dash red pepper flakes (optional); 3 tablespoons extra-virgin olive oil, plus extra for drizzling; 2 garlic cloves, minced; 3 vine ripened tomatoes, cut into 1/2-inch pieces (small to medium); 8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch cubes; 1/4 cup chopped fresh basil leaf; balsamic vinegar (optional)

Servings: persons

3 tablespoons olive oil, plus extra for greasing grill pan
4 large portabella mushrooms, stemmed (about 5 inches in diameter)
salt & freshly ground black pepper
garlic powder (optional)
onion powder (optional)
1 dash red pepper flakes (optional)
3 tablespoons extra-virgin olive oil, plus extra for drizzling
2 garlic cloves, minced
3 vine ripened tomatoes, cut into 1/2-inch pieces (small to medium)
8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch cubes
1/4 cup chopped fresh basil leaf
balsamic vinegar (optional)

1
Prepare the barbecue (medium-high heat).
2
Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Sprinkle garlic powder, onion powder and red pepper flakes on now if using.
3
Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
4
Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
5
Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.
6
Drizzle with a splash of balsamic vinegar to finish off if desired. Enjoy!

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil, plus extra for greasing grill pan, 4 large portabella mushrooms, stemmed (about 5 inches in diameter), salt & freshly ground black pepper, garlic powder (optional), and more.

Yes, Grilled Portobello Mushrooms With Tomatoes And Fresh Mozzarella falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Portobello Mushrooms With Tomatoes And Fresh Mozzarella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions