For a delicious vegetarian meal that you can make on the grill, look no further than these grilled stuffed mushrooms! Perfectly tender portobellos are filled with caprese salad in this fresh, summer-inspired dish.
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Happy Memorial Day weekend, aka the unofficial start to summer! In one of my posts earlier this week, I told you that I’ve been experimenting with tons of grilled vegetable recipes. So…surprise!! Here’s another one!
These grilled stuffed mushrooms have all of the best characteristics of portobellos. They’re meaty, tender, and juicy. But the tastiness doesn’t stop there!
I filled the mushroom caps with fresh caprese salad, made with cherry tomatoes, mozzarella, and basil. The resulting flavor combo is nothing short of amazing and basically oozes summer. After all, summer is here, folks, so we might as well act like it!
Whether you’re staying in or stepping out for a socially distanced cookout with friends this weekend, this recipe should be on your menu.
How to Make Grilled Stuffed Mushrooms
- Remove the stems from each portobello cap, then use a spoon to scrape off the gills. This opens up more space for the filling. Be careful not to tear the caps, because you want them to keep their shape as much as possible.
- Brush the portobellos with olive oil, and season with salt and pepper. Place on the grill, and cook for 3 to 5 minutes on each side.
- Stuff with the caprese salad. You can either fill the caps while they’re still on the grill and cook for a few more minutes to melt the cheese, or take them off the grill and keep the caprese salad cold.
- Try to get the largest portobello caps you can find. The more room for stuffing, the better!
- I highly recommend using mesh grill mats for this recipe, especially if you want to fill the mushrooms while they’re on the grill to melt the cheese. The mats make it easier to keep the tomatoes from rolling off the top, and they make clean-up a breeze.
- Whether you want the filling to be warm or cold is personal preference. If you fill the mushrooms on the grill, you may want to slice the tomatoes into smaller pieces. Whole cherry tomatoes can become slippery and may fall off the mushrooms.
- The dish also tastes great if you keep the caprese salad cold. Filling the mushrooms after you remove them from the grill is a good option if you want to prevent the stuffing from slipping over the edges on the grill. Either way, this is a knife-and-fork kind of meal, so a little mess is no big deal at all!
- These grilled stuffed mushrooms taste incredible with a drizzle of balsamic reduction and a dash of flaky sea salt before serving. While balsamic vinegar does the trick, using reduction or glaze (if you can find it) really adds something. I also like to add more fresh basil and ground black pepper to taste.
Man, I’m hungry just thinking about this dish! I’ll definitely be making it on repeat this summer.
More Stuffed Vegetable Recipes
If you like these grilled stuffed mushrooms, you may enjoy:
- Spaghetti Stuffed Bell Peppers
- Chickpea Salad Cucumber Boats
- Vegetarian Italian Stuffed Peppers
- Grilled Crispy Buffalo Cauliflower Lettuce Cups
Want another caprese recipe? Check out the Fresh Peach Caprese Salad while you’re here! You may also enjoy the Grilled Panzanella Salad, too.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Grilled Stuffed Mushrooms with Caprese Salad
- 3 large portobello mushroom caps
- 2 tablespoon olive oil - divided
- 1 cup cherry tomatoes
- 4 ounces mozzarella cheese - chopped
- ¼ cup fresh basil - chiffonade
- 1 tablespoon balsamic vinegar
- Balsamic reduction - for serving, optional
- Flaky sea salt - for serving, optional
- Black pepper - for serving, optional
- Preheat the grill to medium-high heat. Prepare the portobellos by removing the stem and scraping off the gills with a spoon. Brush each side of the caps with half of the olive oil, and season with salt and pepper.
- Place the portobello caps directly on the grill racks or on grill mats. Cook for 3 to 5 minutes on each side until tender.
- While the caps are cooking, prepare the caprese salad by mixing together the cherry tomatoes, chopped mozzarella, basil, the other tablespoon of the olive oil, and the balsamic vinegar. Add salt and pepper to taste.
- Next, stuff the mushrooms. If you want the caprese filling to be warm and the cheese to melt, stuff the mushrooms while they are on the grill. This doesn't work as well if the caps lost some of their shape while cooking. If you do it this way, you may also want to slice the tomatoes into smaller pieces so they don't roll off the top while the mushrooms are cooking. Close the grill and cook for 2 to 3 minutes to warm the filling/melt the cheese. Remove and transfer to a serving dish.
- Alternatively, you can remove the portobellos from the grill and transfer them to a serving dish before stuffing with the caprese salad. Either option is delicious, but the latter method is usually easier/less messy.
- Drizzle the mushroom caps with balsamic reduction (if you have it) or more balsamic vinegar. Add flaky sea salt, ground black pepper, and more fresh basil to taste.
- Serve this with grilled asparagus, green beans, or zucchini, or a fresh salad.
- You can also eat the stuffed mushrooms as a sandwich in between a hamburger or sandwich bun.
Happy summer! – Lizzie
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