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Grilled portabella mushroom alla caprese @allourway;com
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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 mins
Cook Time5 mins
Total Time15 mins
Course: Appetizer, vegetable side
Cuisine: American-Italian
Servings: 4 people
Calories: 537kcal
Author: Marisa Franca @ All Our Way


  • 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


  • 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.


  • ** You can bake the mushroom(s) in a preheated 400 F oven. The mushrooms should be placed on a foil lined baking sheet.


Calories: 537kcal | Carbohydrates: 29g | Protein: 17g | Fat: 41g | Saturated Fat: 11g | Cholesterol: 44mg | Sodium: 374mg | Potassium: 1081mg | Fiber: 3g | Sugar: 15g | Vitamin A: 3285IU | Vitamin C: 39.4mg | Calcium: 349mg | Iron: 1.7mg