Caprese Grilled Portobello

YIELD: 3 mushrooms


  • 3 portobello caps
  • 3 slices fresh mozzarella
  • 3 slices tomato
  • 2 tablespoons olive oil
  • 1/4 c. fresh basil, chopped
  • balsamic vinegar, to drizzle
  • salt and pepper, to taste


Preheat grill to medium high heat. Clean mushrooms and remove stems. Place caps on an oven safe grill pan with the gills face up. Grill for 8- 10 minutes.

Slice the mozzarella and tomato, and chop the basil. Top each grilled mushroom bottom with a slice of tomato followed by mozzarella. Place the grill pan under the broiler until mozzarella melts and bubbles. Remove mushrooms from pan and dress them with chopped basil and a drizzle of balsamic vinegar.