Juicy portobello mushrooms topped with fresh caprese salad! Simple, yet flavorful side that is delicious all summer long!
Try these stuffed portobellos with our Chicken Stuffed Zucchini.
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I’m re-visiting an old favorite today. Because sometimes photos just don’t do a recipe any justice, especially a recipe like grilled portobello mushrooms topped with caprese salad. I first shared this recipe back in 2014 at beginning stages of my blog. Today, I’m coming back to the same recipe but with a little better photos and more importantly…I totally want you to make this side before the summer is over!
These stuffed caps go delicious with grilled chicken, shrimp, chicken sliders, or even on their own. They are super juicy, tender, and the addition of caprese salad totally take these to the next level.
Best part is they come together pretty quickly, which is always a bonus in my book. So you can easily make these part of your weeknight menu.
You basically start off by grilling the mushroom caps with little bit of olive oil, salt, and pepper. Then you make the caprese salad. Fresh juicy tomatoes is the way to go and if you’re concerned with the amount of juice from the tomatoes…don’t be. The mushrooms will soak everything in →Resulting in FLAVOR!
Meaty portobellos topped with fresh tomatoes, creamy mozzarella, and basil is something I don’t mind eating ALL summer long.
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Grilled portobello caps topped with caprese salad and balsamic glaze. Such a fun and delicious summer side!
- 4 large portobello mushrooms, stems removed (1 1/4 lbs. total)
- 3 medium tomatoes, chopped (2 cups)
- 8 oz. fresh mozzarella cheese, chopped
- 1/4 cup chopped fresh basil
- 2 garlic cloves, minced
- 3 Tbsp. olive oil, plus extra for mushrooms
- Balsamic glaze, optional
- Salt and fresh ground black pepper
- Preheat the grill on medium-high heat.
- Drizzle the inside of the mushroom caps with olive oil and season with salt and pepper, to taste. Flip and drizzle the outside with oil, rubbing with your hands to coat. Season with salt and pepper, to taste.
- Grill the mushroom caps for about 4-5 minutes per side. Remove to a platter, gill side up.
- Prepare the caprese salad by combining tomatoes, mozzarella, basil, and garlic. Drizzle with olive oil and toss to combine. Season with salt and pepper, to taste.
- Top the mushroom caps with the salad. Drizzle with balsamic glaze, if desired, and serve immediately.
These are best when served right off the grill, slightly warm. You can prepare the caprese salad beforehand and then grill the mushrooms.
Keywords: easy side, summer, quick