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Combine Italian classics with this Grilled Balsamic Portobello Caprese, featuring meaty mushroom caps topped with melted mozzarella, fresh tomatoes, and basil. Marinated in balsamic and garlic, the mushrooms develop a rich umami depth on the grill. Finished with a balsamic glaze drizzle, it is a vegetarian masterpiece.
Per serving
220kcal
Calories
10g
Protein
9g
Prep Time
15 min
Cook Time
8 min
Servings
4 people
Difficulty
easy
Carbs
16g
Fat
2g
Fiber
6g
Sugar
Follow step-by-step with voice guidance.
1. Clean portobello mushroom caps and remove stems.
2. Whisk balsamic vinegar, olive oil, minced garlic, salt, and pepper in a shallow dish.
3. Marinate mushroom caps in mixture for 20 minutes.
4. Preheat grill or grill pan to medium-high heat.
5. Grill mushrooms cap-side down for 4 minutes, flip, and top each with a slice of fresh mozzarella and tomato slice.
6. Cover grill briefly for 2 to 3 minutes until cheese melts completely.
7. Remove from heat, garnish with fresh basil leaves, and drizzle with balsamic glaze.
Cover to Melt Cheese: Covering the grill traps heat so mozzarella melts without burning mushrooms. Remove Stems: Snapping stems creates a flat cavity to hold caprese toppings. Use Fresh Mozzarella: Fresh mozzarella melts into creamy perfection over warm mushrooms.
Yes, substitute dairy mozzarella with plant-based melting cheese.
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