Summertime is the best season for having lots of creative food choices such as this recipe for Grilled Portabella Mushroom alla Caprese.
The grape tomatoes are now ruby red ripe and so very sweet and juicy. The basil is fragrant and all you have to do is brush against it and the basil perfumes the air with a wonderful fragrance.
We just keep picking and picking the basil and adding it to as many dishes as we can.
Of course, we always pick extra and the extra gets put in a glass of water. Before we know it, the basil has produced roots and off we go to plant those rooting shoots.
If you wander around our yard, you’ll find basil stuck here and there, anywhere there used to be an empty spot.
Once we took the cover off the grill, the grill has been in constant use. Don’t you think food tastes better when it’s grilled?
We try to adapt all of our recipes to be grillable (is that even a word?) The inspiration for this recipe came from Marie at Proud Italian Cook. Her dishes never fail to inspire me!
The minute I saw this recipe I knew I had to make it. We really love our portabella mushrooms and adding mozzarella cheese, grape tomatoes and basil only took it to the stratosphere.
For our grilled portabella mushroom alla caprese we used a large grapefruit-size mushroom. Honey and I had to split it because we were using it as a side and it was very rich.
If we were to make these as appetizers, I think I’d use baseball-size or a little smaller portabella mushrooms. They were super easy to make and would be perfect if you were entertaining.
I could wax poetic on their wonderful taste — how about: Ode To A Grilled Portabella Mushroom alla Caprese?
You may be tempted to use fresh mozzarella cheese but don’t. Fresh mozzarella contains too much moisture and it would make the mushrooms soggy — luckily I heeded Marie’s warning about this.
The grilled portabella mushroom was squisito {delicious} . . .
. . . so squisito we made it again the following night. ;-D
Un caro saluto e alla prossima.
Grilled Portabella Mushroom alla Caprese
Ingredients
- 4 Portabella mushroom -- as many as needed -- gently brush to clean pop out stem and remove gills by scraping inside with a spoon.
- 2 oz Mozzarella cheese -- grated
- 16 Grape tomatoes -- sliced in half
- ½ cup Fresh basil -- thinly sliced chiffonade
- 2 tbsp olive oil for brushing the outside of the portabella mushroom
- 2 tbsp Optional: Balsamic glaze we got ours at Trader Joe
Instructions
- Preheat grill 350 F.
- Brush the outside of the mushroom with olive oil, including the top rim.
- Put the tomatoes in a bowl with the basil. Pour a little olive oil in with the ingredients and salt and pepper. Mix and let sit for a few minutes.
- Sprinkle cheese in the cap of the mushrooms, then spoon some of the tomatoes and basil on top of the cheese.
- **Grill the mushroom until the cheese melts but be careful not to overcook the mushroom.
- Place the mushroom on plate and drizzle with balsamic glaze if desired.
- Serve immediately.
Notes
- ** You can bake the mushroom(s) in a preheated 400 F oven. The mushrooms should be placed on a foil lined baking sheet.
Nutrition
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Gloria
Ok…this looks AMAZING. We love mushrooms….but this takes them to a whole new level. What a fantastic summer dish….perfect for entertaining at all the BBQ parties this summer. This is great as an appetizer or I could for sure make a meal out of this.
Cindy
Made these tonight with grilled pork chops and they were delicious! So simple and I had all the ingredients on hand, I love recipes that don’t require special ingredients!! This is definitely a do over!! My husband also loved them and that’s quite a compliment coming from a meat and potatoes guy!
Marisa Franca
Hi, Cindy! Thank you so much for your sweet comment. I’m glad hubby approved, mine is also the meat and potatoes type, I’ve made dishes I thought were good and he was just “meh”! He’s my critic. ???? Have a great Sunday!
Evi
Yum!! These look absolutely delicious! I am trying this recipe for sure!!
Marisa Franca
They really are delicious!! I hope you enjoy them as much as we did.
Susie
Thanks, Marisa…..I haven’t grilled portobellas for years so I was excited to try your recipe. I needed to use cilantro I had in veggie drawer so decided to go Mexican in place of Italian……very tasty and served with cilantro rice. I can’t wait to try recipe with basil…..
Marisa Franca
Glad you decided to go ahead and do it. Sounds yummy even with the cilantro a la Mexican style! Sending big hugs!!
Cecilia MyThriftStoreAddiction
Oh. my. goodness! I love anything Caprese AND portabellas! I have not seen this before & cannot wait to try it! Thanks for sharing!
Marisa Franca
I’m sure you will enjoy it — we’ve already had it twice within one week and now I have portabellas in the fridge just waiting . . . 🙂
Janel from NellieBellie
Oh my, you know I love my mushrooms and I can’t wait to try these! Pinning for later.
Marisa Franca
I give you fair warning — they’re addictive. I have portabellas in the fridge just waiting to be stuffed alla caprese 🙂
Felicia@Ingredient1
Love this recipe, the Italian flavors and how simple it is!
Marisa Franca
Thank you Felicia! It is very good — also addictive!! We bought more portabellas yesterday — I am almost ashamed to admit it — almost not quite 🙂 . Let me know what you think. Thank you for commenting.
Ciao Chow Linda
I love all of Marie’s recipes too, but I have yet to try this. What is wrong with me? Your photos have my mouth watering. I’m off to buy portobello mushrooms and cheese.
Marisa Franca
You have to make it – my gosh it is so good and the balsamic glaze is just icing on the cake — that was Marie’s suggestion.
Marie
Ha Ha, you are funny Marisa, I love how you made them again the next day! I will however take your advice and try making them on the grill next time, great idea, yours look beautiful!
Marisa Franca
Well, I am a little red in the face on this one but we bought some more portabella mushrooms — guess what we’re going to make?? Your recipe is just too good!!
Diane P.
Oh, this is a beautiful presentation, Marisa! Can’t wait to try this. I love everything included in this recipe. With the size of some portabella mushrooms, all you need to do is add a salad and you’ve got a meal!
Marisa Franca
Thank you Diane, the times we’ve made it we had to share — it was so good but filling. I think the smaller portabellas would make great appetizers.
Jovina Coughlin
What a stunning looking dish Marisa. Truly a summertime creation and yes I agree everything tastes better grilled..
I know what you mean about the basil. My pots are overflowing and I need to make pesto again.
Marisa Franca
I planted a purple one and started using it as a floral arrangement — at least the deer leave that alone and I don’t have to spray it 🙂