Description
Grilled portobello caps topped with caprese salad and balsamic glaze. Such a fun and delicious summer side!
Ingredients
Units
Scale
- 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, for serving, optional
- Kosher salt and fresh ground black pepper
Instructions
- Preheat the grill on medium heat. Clean and oil the grill grates.
- 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.
Notes
- Serving: These are best when served right off the grill, slightly warm. You can prepare the caprese salad beforehand and then grill the mushrooms.
- Leftovers: Store leftovers in an airtight container for up to 3 days. It’s best to store the mushrooms and salad separately.
- Recipe originally published July 2016
Nutrition
- Serving Size: 1/2 stuffed mushroom
- Calories: 103
- Sugar: 2.5 g
- Sodium: 216.5 mg
- Fat: 5.5 g
- Carbohydrates: 4.5 g
- Protein: 10.3 g
- Cholesterol: 5.1 mg
