I am a mushroom fan. I realize not everyone is but, if you are, you have undoubtedly had some version of grilled portobellos. At one point, they were the hot new restaurant item and gradually became pretty ubiquitous. Sometimes grilled portobellos are sublime and sometimes they are mushy and tasteless. It’s all in how you cook them, season them and, in most cases, what you stuff inside them. This is an easy recipe you can whip up and serve as an appetizer and then move onto more serious grilling. Or, if you are like me, it makes a nice, light weeknight meal.
Grilled Portobellos Caprese
from Grill This, Not That
- 4 large portobello mushrooms, cleaned and stems removed
- 1 tbsp olive oil (I used garlic olive oil)
- 2 tbsp balsamic vinegar
- 2 medium tomatoes, chopped
- 8 oz ball fresh mozzarella, chopped
- 2 tbsp prepared pesto
Preheat grill over medium-low heat. (I wasn’t cooking anything else, so I just used my gas grill to keep things fast.) Use a spoon to scrape away some of the gills on the underside of the mushrooms. Place the mushrooms in a shallow baking dish and drizzle with oil and vinegar. Season with salt & pepper.
Combine tomatoes, mozzarella, and pesto in a mixing bowl.
It was all I could do not to just eat the filling straight out of the bowl — resist, my friends. The end result it worth it.
Grill the portobellos, gill side down, for 2 minutes.
Flip each and fill the cap with the caprese mixture. (I did this off the grill in my original baking dish to make things easier and then moved them back to the grill.)
Close the grill and leave them be for 8-10 minutes, until the mushrooms are soft and lightly charred and the mozzarella has melted.
Those look gooey good, don’t they? While they are probably best with summer tomatoes, I could see mixing in some quality sun-dried tomatoes packed in oil and getting good results, also. I may go have a leftover portobello now…