Looking for a hearty lunch packed with flavor? Try these scrumptiously grilled portabello mushrooms with cherry tomatoes and fresh mozzarella! These can be grilled or broiled, depending on whether you feel like firing up the oven!
Stuffed Grilled Portabellas
You’ll Need:
3 tablespoons olive oil, plus extra for greasing a grill pan
4 large Portabello mushrooms (about 5 inches in diameter), stemmed
Coarse salt & freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for drizzling
2 cloves garlic, minced
A handful of cherry tomatoes or 3 small to medium-sized vine ripened tomatoes, diced
8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
1/4 cup chopped fresh basil leaves
Heat the Barbecue Grill
While it’s heating drizzle the Portabellas with the olive oil, lightly coating both sides of each mushroom. Season them with salt & pepper.
Grill the mushrooms for about 4 minutes with the underside of the mushroom facing down. While they’re grilling combine 3 Tbs olive oil and the minced garlic, add the tomatoes, cheese, and chopped basil. Toss gently to evenly coat the tomatoes, cheese, and basil with the garlic-infused oil. Season lightly with salt and pepper.
Flip the mushroom and quickly Spoon the mozzarella tomato mix into the “bowl” of the mushroom. Cook approximately 5 minutes with the grill closed so the cheese can evenly melt.
The beauty of these is that they’re small enough to cook in a countertop toaster oven without having to heat up the entire kitchen using the broiler.
© Can Stock Photo Inc. / vankad
Stuffed Grilled Portabellas
Ingredients
- 3 tablespoons olive oil plus extra for greasing grill pan
- 4 large portabello mushrooms about 5 inches in diameter, stemmed
- Coarse salt to taste
- Freshly ground black pepper to taste
- 3 tablespoons extra-virgin olive oil plus extra for drizzling
- 2 cloves garlic minced
- A handful of cherry tomatoes or 3 small to medium vine-ripened tomatoes diced
- 8 ounces fresh water-packed mozzarella drained and cut into 1/2-inch cubes
- ¼ cup chopped fresh basil leaves
Equipment
Instructions
- Heat the barbecue grill and lightly grease the grill pan or grates.
- Drizzle the mushrooms with 3 tablespoons olive oil, coating both sides lightly. Season with salt and pepper.
- Grill the mushrooms about 4 minutes with the underside facing down.
- Meanwhile, combine the remaining 3 tablespoons olive oil and minced garlic. Add the tomatoes, mozzarella, and basil, then toss gently to coat. Season lightly with salt and pepper.
- Flip the mushrooms and spoon the mozzarella mixture into each cap.
- Close the grill and cook about 5 minutes more, until the cheese melts and the mushrooms are tender.
- Serve hot, with extra olive oil drizzled on top if desired.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is an editorial estimate based on washing, chopping, mixing, and grilling steps.
Estimated ingredient pricing used for cost calculation: portabella caps 6 oz at $2.98 each package, 2 packages needed = $5.96; extra virgin olive oil 17 fl oz at $7.73, 6 tablespoons used = $1.71; garlic bulb at $0.64, 2 cloves used = $0.11; cherry tomatoes 10 oz at $2.97, about 5 oz used = $1.49; fresh mozzarella 8 oz at $4.84, full package used = $4.84; fresh basil 0.75 oz at $1.98, about 0.21 oz used = $0.55; kosher salt and black pepper estimated at $0.03 total.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Reheat in a 350°F oven, toaster oven, or under a low broiler until heated through.
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omg these look so amazing! i just bought portabellas at aldi for $1 yesterday so guess what I’m having for lunch hahaha:party1:
these look tasty! thanks for sharing!