Panzanella-Topped Grilled Portabellas Recipe

Name: Panzanella-Topped Grilled Portabellas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 portabella mushroom caps (wiped clean with a damp towel); ½ cup extra virgin olive oil (for liberal drizzling); grill seasoning; 4 slices crusty bread (stale bread is better); 1 large garlic clove, smashed and peeled; 4 plum tomatoes (seeded and diced); 2 cubanelle peppers (seeded and diced); 3 roasted red peppers (chopped); 1 small red onion (chopped); 1 lb smoked mozzarella cheese (diced); 1 cup arugula (shredded); 1 cup fresh basil (shredded); flat leaf parsley, coarsely chopped; 3 tablespoons red wine vinegar; 12 lemon, juice of; salt & freshly ground black pepper

Servings: persons

8 portabella mushroom caps (wiped clean with a damp towel)
½ cup extra virgin olive oil (for liberal drizzling)
grill seasoning
4 slices crusty bread (stale bread is better)
1 large garlic clove, smashed and peeled
4 plum tomatoes (seeded and diced)
2 cubanelle peppers (seeded and diced)
3 roasted red peppers (chopped)
1 small red onion (chopped)
1 lb smoked mozzarella cheese (diced)
1 cup arugula (shredded)
1 cup fresh basil (shredded)
flat leaf parsley, coarsely chopped
3 tablespoons red wine vinegar
12 lemon, juice of
salt & freshly ground black pepper

1
1.
2
Preheat a grill or a grill pan to medium-high.
3
Drizzle the mushrooms with.
4
EVOO and season with grill seasoning.
5
Grill the mushrooms until fork-tender and.
6
well marked but not entirely soft, 3 to 4 minutes on each side.
7
2.
8
Meanwhile, drizzle the bread with EVOO and grill until lightly toasted, 1 to.
9
2 minutes on each side.
10
Rub the garlic all over the bread and cut into dice.
11
3.
12
Place the bread in a large bowl and add the tomatoes, Cubanelle peppers,.
13
roasted peppers, onion, cheese, arugula, basil and parsley.
14
Dress the salad with.
15
the red wine vinegar, lemon juice and a liberal drizzle of EVOO.
16
Season the.
17
salad with salt and pepper to taste.
18
Pile the salad evenly on top of the.
19
mushroom caps.

829

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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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 8 portabella mushroom caps (wiped clean with a damp towel), ½ cup extra virgin olive oil (for liberal drizzling), grill seasoning, 4 slices crusty bread (stale bread is better), and more.

Yes, Panzanella-Topped Grilled Portabellas 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!

Panzanella-Topped Grilled Portabellas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions