We have found this amazing recipe of Grilled Caprese stuffed portobello mushrooms at Lemon Blossoms website. Kathy has made it look so delicious, that we had to share it with you! Go and check this and many other recipes there!
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, these Caprese-style stuffed portobello mushrooms are absolutely delicious!
Seriously, these grilled portobello mushrooms are one of my all-time favorite easy dinners!
INGREDIENTS TO MAKE THE GRILLED PORTOBELLO MUSHROOMS
- Portobello Mushrooms
- Olive Oil
- Balsamic Vinegar
- Fresh Garlic
- Fresh Rosemary
- Cherry Tomatoes
- Fresh Mozzarella
- Fresh Basil
- Salt and Peper
- Balsamic Glaze
HOW TO MAKE GRILLED PORTOBELLO MUSHROOMS CAPRESE
PREPARE THE MUSHROOMS
- Clean the portobello mushrooms with a damp towel or paper towels to remove any dirt.
- Remove the stems.
- Using a small spoon remove the gills.
MAKE THE EASY BALSAMIC HERB MARINADE
- For easy cleanup, I mix all the marinade ingredients in a resealable bag.
- Add the mushrooms to the marinade and gently toss to coat.
- You only need to marinate the mushrooms for about 10 minutes, or if you prefer up to 30 minutes.
GRILL THE MARINATED MUSHROOMS
- Preheat an outdoor grill to medium-high heat. You can also use a grill pan.
- Remove the portobello mushrooms from the marinade and place them on the hot grill.
- Grill the mushrooms stem side down for about 5 minutes. Flip the mushrooms and cook on the other side for about 5 to 6 minutes.
- Top the mushrooms with the Caprese salad and close the grill 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 the broiler for a few minutes or until the cheese melts.
HOW TO SELECT MUSHROOMS AT THE MARKET
- Mushroom caps should not have any bruising. They should not look wrinkly either.
- Make sure the mushrooms are not slimy.
- Mushroom stems should be firm and uniform in color.
- Mushroom gills should be dry.
- Portobello mushrooms should feel light in weight.
- Light brown powder on top of portobello caps is fine, This “cocoa-powder” like dust comes from mushrooms spores.
STUFFING PORTOBELLO MUSHROOMS
Mushrooms, in general, have a high water content, especially portobellos. It is important to grill the mushrooms prior to stuffing the caps to allow the mushrooms to release some of their moisture. Grilling them will also concentrate their amazing flavor.
These stuffed mushroom caps are absolutely delicious and packed with umami flavors. Be generous with the filling but do not overstuff them.
Ingredients
- 4 large portobello mushrooms cleaned, stems and gills removed
- Balsamic Glaze
For the Marinate
- 2 tablespoons extra virgin olive oil, plus more for greasing the grill grates(avocado oil can be used)
- 1 tablespoon balsamic vinegar
- 1 large garlic clove grated
- 1 teaspoon fresh rosemary finely chopped
- salt and ground black pepper to taste
For the Caprese Salad
- 1 cup fresh mozzarella cheese balls or pearls drained
- 1 cup cherry or grape tomatoes
- 2 tablespoons fresh basil thinly sliced, (divided)
- 1 teaspoon balsamic vinegar
- salt and 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.
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Heat the grill or grill pan to medium-high heat. Make sure your grill grates are clean. Oil the grates right before cooking.
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In a medium bowl, mix the fresh mozzarella, tomatoes, 1 tablespoon of basil and vinegar. Season with salt and pepper to taste.
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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 preheated broiler for a few minutes or until the cheese melts.
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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 the 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.