Grilled Caprese-Stuffed Portobello Mushrooms

I’m always on the lookout for easy vegetarian grilling recipes that still feel indulgent and satisfying.

These Grilled Caprese-Stuffed Portobellos are my go-to when I want something fresh, melty, and packed with flavor.

These grilled Caprese-stuffed portobello mushrooms are a delightful vegetarian dish that highlights the fresh flavors of summer.

Using large portobello mushroom caps, they are filled with sliced or shredded fresh mozzarella, halved cherry tomatoes, and torn basil leaves, all drizzled with balsamic glaze for an extra touch of flavor.

This recipe is simple and perfect for grilling season, making it a great option for a light lunch or dinner.

The combination of ingredients creates a satisfying and visually appealing dish that is sure to impress.

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Recipe Highlights

This recipe brings together the classic flavors of a Caprese salad in a grilled, smoky, and cheesy presentation that feels gourmet but is surprisingly easy to make.

It’s ideal as a main dish or a standout side, and it works for vegetarians and meat-lovers alike. The mushrooms soak up that grilled flavor beautifully while the cheese bubbles and stretches inside the cap.

Quick highlights:

• Simple, fresh ingredients with bold summer flavor
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• Grilled for smoky depth and juicy texture
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• Stuffed with mozzarella for melty cheese pulls
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• Vegetarian-friendly main or side dish
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• Ready in under 30 minutes and always a hit at BBQs

Ingredient Notes

Portobello Mushroom Caps
Meaty and hearty enough to hold fillings, they act like a mini edible bowl for our cheesy stuffing.

Fresh Mozzarella
Melts into that signature creamy stretch. Use sliced or shredded for even melting.

Cherry Tomatoes
Sweet and juicy, these burst slightly under the grill for extra flavor.

Fresh Basil Leaves
Classic Caprese ingredient—adds freshness and brightness.

Balsamic Glaze
A sweet and tangy finish that brings the whole dish together.

Olive Oil, Salt & Pepper
Simple seasoning helps the main ingredients shine.

How to Make This Recipe

1. Prep the Mushrooms
   Remove stems and gently scrape out the dark gills using a spoon. Brush both sides with olive oil and sprinkle with salt and pepper.
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2. Stuff the Caps
   Place mozzarella slices or shredded cheese into the mushroom caps. Top with halved cherry tomatoes.
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3. Grill
   Preheat grill to medium heat. Place mushrooms directly on the grates, cap side down. Close the lid and grill for 8–10 minutes until mushrooms are tender and cheese is melted.
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4. Garnish and Serve
   Remove from the grill and top with fresh basil and a drizzle of balsamic glaze.

Ingredients That Shine

The star of this dish is the large portobello mushroom caps, which serve as a hearty base for the stuffing.

These mushrooms are not only meaty in texture but also absorb flavors beautifully.

Complementing the mushrooms are the sliced or shredded fresh mozzarella, which melts perfectly, creating a creamy layer that enhances the overall taste.

The halved cherry tomatoes add a burst of sweetness, while the torn basil leaves introduce a fresh, aromatic element.

A drizzle of balsamic glaze ties everything together, providing a tangy contrast that elevates the dish to new heights.

This combination of ingredients is a celebration of fresh flavors, making it a perfect choice for any occasion.

Preparation Steps

To begin, preheat the grill to medium heat. This ensures that the mushrooms cook evenly and the cheese melts to perfection.

Brush both sides of the portobello caps with olive oil, which not only adds flavor but also helps prevent sticking on the grill.

Next, place the mushroom caps gill side up on a plate. This is the moment to fill each cap generously with the mozzarella, cherry tomatoes, and basil.

The vibrant colors of the ingredients create an inviting visual appeal that is hard to resist.

Grilling to Perfection

Once the mushrooms are stuffed, carefully place them on the preheated grill. Close the lid and allow them to cook for about 10-12 minutes.

This grilling time is crucial as it allows the cheese to melt and the mushrooms to become tender.

Keep an eye on them to ensure they don’t overcook. The goal is to achieve a perfect balance where the mushrooms are soft and the cheese is gooey, creating a delightful texture in every bite.

Serving Suggestions

After grilling, remove the mushrooms from the grill and drizzle them with balsamic glaze.

This final touch not only enhances the flavor but also adds a beautiful sheen to the dish.

Serve these Caprese-stuffed portobello mushrooms warm, either as a main dish or as an appetizer.

• Serve as a vegetarian main dish with a side of orzo or couscous salad
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• Great as a side for grilled chicken, fish, or steak
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• Pair with crusty garlic bread or a chilled rosé or sparkling water

They are sure to impress guests with their stunning presentation and delicious taste.

Presentation Tips

For an appealing presentation, arrange the grilled mushrooms on a rustic wooden serving board. Surround them with fresh basil leaves and halved cherry tomatoes to create a vibrant display.

This not only makes the dish look inviting but also emphasizes the fresh ingredients used in the recipe. A well-presented dish can elevate the dining experience, making it even more enjoyable.

Tips for the Best Grilled Caprese-Stuffed Portobellos

Look for large, firm portobellos that can hold the filling without collapsing. Use a grill pan if you’re worried about stability.

Don’t skip removing the gills—they can hold extra moisture that prevents browning. A drizzle of balsamic glaze adds a hit of acid and contrast that makes each bite pop.

Storage and Warming of Leftovers

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 350°F oven for 10 minutes or in a covered skillet over low heat.

Avoid microwaving to prevent sogginess.