Grilled Portobello Mushrooms With Tomatoes and Fresh Mozzarella

The scent of grilling food always takes me back to my Nonna’s backyard in Tuscany. Summer evenings were filled with laughter, the clinking of glasses, and the smoky aroma of whatever she was cooking on her ancient grill. While she was famous for her bistecca alla fiorentina, she also had a knack for coaxing incredible flavor out of simple vegetables. I remember one evening in particular, when she presented us with these grilled portobellos, bursting with sweet tomatoes and creamy mozzarella. The combination of earthy mushrooms, tangy tomatoes, and milky cheese, all kissed by the flames, was pure magic. I’ve been chasing that flavor ever since.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4
• Dietary Type: Vegetarian

Ingredients

• 3 tablespoons olive oil, plus extra for greasing grill pan
• 4 large portabella mushrooms, stemmed (about 5 inches in diameter)
• Salt & freshly ground black pepper, to taste
• Garlic powder (optional)
• Onion powder (optional)
• 1 dash red pepper flakes (optional)
• 3 tablespoons extra-virgin olive oil, plus extra for drizzling
• 2 garlic cloves, minced
• 3 vine ripened tomatoes, cut into 1/2-inch pieces (small to medium)
• 8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch cubes
• 1⁄4 cup chopped fresh basil leaf
• Balsamic vinegar (optional)

Equipment Needed

• Grill or grill pan
• Medium bowl

Instructions

1. Prepare the barbecue for medium-high heat. If you are using a gas grill, preheat it to medium-high. If using charcoal, ensure the coals are glowing and covered with a thin layer of ash.

2. Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Season generously with salt and pepper. If desired, sprinkle with garlic powder, onion powder and red pepper flakes at this point. The dry spices add a nice layer of savory flavor to the mushrooms as they grill.

3. Drizzle olive oil on the grill pan to prevent the mushrooms from sticking. This is crucial for achieving beautiful grill marks and preventing the mushrooms from tearing when you flip them.

4. Grill the mushrooms until they are heated through and tender, about 5 minutes per side. Make sure to flip the mushrooms carefully to avoid splattering any accumulated juices, which could cause flare-ups on your grill. Ensure the downside is facing up first for optimal moisture release. The mushrooms should be slightly softened and have visible grill marks.

5. While the mushrooms are grilling, prepare the tomato salad. In a medium bowl, whisk together the 3 tablespoons of extra-virgin olive oil and minced garlic. Be sure to mince the garlic finely to release its aroma and flavor.

6. Add the chopped tomatoes, cubed mozzarella cheese, and chopped fresh basil to the bowl with the olive oil and garlic. Toss gently to coat all the ingredients in the dressing.

7. Season the tomato salad to taste with salt and pepper. Don’t be afraid to be generous with the seasoning, as it will enhance the flavors of the tomatoes, mozzarella, and basil.

8. Once the mushrooms are grilled, place 1 hot grilled mushroom, gill side up, on each of 4 plates. The gill side up presentation allows the mushroom to hold the tomato salad nicely.

9. Sprinkle the grilled mushrooms with a little more salt and pepper to taste.

10. Spoon the tomato salad generously atop the grilled mushrooms. Make sure each mushroom receives a fair share of the tomatoes, mozzarella, and basil.

11. Drizzle each serving with extra-virgin olive oil to finish, about 1 tablespoon per plate. A final drizzle of high-quality olive oil adds richness and a beautiful sheen to the dish.

12. If desired, drizzle with a splash of balsamic vinegar to finish off and serve immediately. The balsamic vinegar provides a lovely tangy counterpoint to the richness of the olive oil and mozzarella.

Expert Tips & Tricks

• To prevent the portobello mushrooms from becoming too watery during grilling, make sure to cook the underside of the mushroom facing up first. This will allow excess moisture to evaporate.
• If you don’t have a grill, you can cook the mushrooms on the stove in a large skillet over medium-high heat. Finish them off under the broiler for a minute or two to achieve a similar charred effect.
• For a deeper, more complex flavor, try adding a pinch of dried oregano or thyme to the tomato salad.
• If you’re short on time, you can use pre-cut mozzarella balls (bocconcini) instead of cubing the mozzarella yourself.
• To avoid a soggy salad, drain the mozzarella very well. You can even pat it dry with paper towels before cubing it.

Serving & Storage Suggestions

Serve the grilled portobello mushrooms immediately after assembling, while the mushrooms are still warm and the mozzarella is soft and melty. This dish is best enjoyed fresh, as the textures and flavors are at their peak.

Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the mushrooms may release more moisture as they sit, so the salad may become a bit watery.

Reheating is not recommended, as the mushrooms will become rubbery. It’s best to enjoy the leftovers cold or at room temperature. The tomato salad is delicious on its own as well!

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	387.3 kcal	N/A
Calories from Fat	301 g	78%
Total Fat	33.5 g	51%
Saturated Fat	10.3 g	51%
Cholesterol	44.9 mg	14%
Sodium	369.1 mg	15%
Total Carbohydrate	8.7 g	2%
Dietary Fiber	2.3 g	9%
Sugars	5.1 g	N/A
Protein	15.4 g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Option: Substitute the fresh mozzarella with a plant-based mozzarella alternative. There are many great vegan mozzarellas available on the market that melt and taste similar to traditional mozzarella.
• Gluten-Free: This recipe is naturally gluten-free, so no substitutions are necessary.
• Spicy Kick: Add a pinch of cayenne pepper to the tomato salad for an extra kick of heat.
• Different Cheeses: Try using burrata cheese instead of fresh mozzarella for an even creamier and more decadent experience. Feta cheese would also be a delicious, saltier alternative.
• Seasonal Variations: In the fall, use roasted butternut squash instead of tomatoes for a seasonal twist. In the spring, try adding grilled asparagus or zucchini to the tomato salad.

FAQs (Frequently Asked Questions)

Q: How do I prevent the portobello mushrooms from becoming too soggy?
A: Make sure to cook the underside of the mushroom facing up first to allow excess moisture to evaporate. Also, don’t overcrowd the grill pan, as this can trap steam and make the mushrooms soggy.

Q: Can I use dried basil instead of fresh?
A: While fresh basil is preferred for its vibrant flavor, you can use dried basil in a pinch. Use about 1 teaspoon of dried basil for every 1/4 cup of fresh basil.

Q: How can I make this recipe ahead of time?
A: You can prepare the tomato salad a few hours in advance and store it in the refrigerator. However, it’s best to grill the mushrooms just before serving to ensure they are warm and tender.

Q: What if I don’t have balsamic vinegar?
A: You can substitute balsamic vinegar with red wine vinegar or even a squeeze of lemon juice. These will provide a similar tangy flavor.

Q: Can I add other vegetables to the tomato salad?
A: Absolutely! Feel free to add other vegetables like chopped red onion, bell peppers, or cucumber to the tomato salad for added flavor and texture.

Final Thoughts

I hope this recipe for Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella inspires you to create your own delicious memories around the grill. Don’t be afraid to experiment with different flavors and ingredients to make it your own. This dish is a celebration of simple, fresh ingredients and the magic of grilling. Share it with your loved ones and let me know what you think! Perhaps pair it with a crisp glass of Pinot Grigio for the perfect summer meal. Buon appetito!