Grilled Portabella Mushroom alla Caprese

5 from 1 vote

Grilled Portabella Mushroom alla Caprese

A large portabella mushroom is first brushed with olive oil, stuffed with mozzarella cheese, topped with halved grape tomatoes then sprinkled with fresh basil before grilling.

Prep Time10

Cook Time5

Total Time15

Course: Appetizer, vegetable side

Cuisine: American-Italian

Servings: people

Calories: 537kcal

Author: Marisa Franca @ All Our Way

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 tablespoon olive oil for brushing the outside of the portabella mushroom
2 tablespoon 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