Grilled Mushroom Caps make a great starter, or perfect for a light meal.
Easy grilled portobello mushroom stacks with ham, cheese, and tomato, drizzled with a bacon maple dressing. Almost like an open-faced mushroom burger. Fire up the grill!
We happen to love mushrooms in our house and use them in so many great recipes. Grilled, sautéed, baked, or just raw on a salad, there are numerous delicious ways to incorporate mushrooms into your meals.
- Mushroom pate is a great appetizer, and they are always fun to stuff too.
- Pierogies always need a great mushroom dill sauce. So do gnocchi.
- These baked lamb rolls incorporate mushrooms in the filling to help stretch your grocery dollar.
- Cream of mushroom soup is the ultimate comfort food.
RECIPE and INSTRUCTIONS for these grilled portobello mushrooms are at the bottom of this post.
I did a guest post for Mushrooms Canada. This Grilled Portobello Caprese Salad Stack recipe was a hit. Now that grilling season is finally here again, time to get outside and do some cooking.
How To Grill Mushroom Cap Stacks
This is such an EASY grill recipe. I love using these big mushrooms. They have a nice “meaty” texture and are sturdy enough to use as a base in salad stacks, or even as a bun for burgers.
Did you know they are actually just a mature version of crimini mushrooms? I have not found a mushroom variety I did not like.
Gather your ingredients :
- portobello mushrooms
- salad dressing (you can even use store-bought if you like)
How To Clean Portobello Mushrooms
- Use a damp cloth or paper towel and gently wipe off any dirt.
- Remove the stem (just pull it off).
- The gills are totally edible, and I did not remove them for this recipe. If you prefer to remove them, gently scrape them out with a spoon.
Let’s head outside and cook these portobello mushrooms on the grill.
- Preheat the grill, and brush the gill side of the mushrooms, and grill with a bit of oil.
- Grill the portobello caps gill side down for about 5 minutes.
- Brush the outside of the mushroom and turn.
- Layer on the cheese, ham, and tomato.
- Cook for another few minutes.
- Remove, garnish and enjoy.
Super easy right. You can use lots of fresh garnish ideas:
- pea shoots
- baby kale
- fresh sprouts
You can have a lot of fun with this mushroom recipe by mixing up the meats and cheese. I used ham and provolone, but other great options would be:
- Canadian bacon or pancetta (pre-cook it before using it in this recipe)
- Deli chicken or turkey slices.
- Gouda, edam, cheddar, Swiss or even blue cheese (you can never go wrong with any kind of cheese).
- Heirloom, beefsteak and Kumato tomatoes are great choices.
How To Tell If Mushrooms Are Bad
They are perishable and will not stay fresh for long. Normally 2 weeks is about as long as you can keep them.
Check to see if they have any of the following signs and discard:
- They should be smooth and firm. If they have lots of wrinkles discard them.
- Do they emit an odor? Throw them out.
- If they have lots of dark spots or are discolored, I would not eat them.
- If they have been around for more than a couple of weeks, they are ready for compost.
Check out these other fun and delicious grill recipes. ENJOY!
- Grilled garlic scapes are a seasonal delight. Move over asparagus, there is a new kid in town.
- Smoked apples are a fantastic bbq dessert idea. Just add ice cream!
- Balsamic strawberries are presentation perfect for the weekend brunch.
- Grilled shishito peppers are a fun appetizer. Who will get the hot one is always a surprise.
- Hakurei turnips and radishes make a great side dish for chicken, beef, pork, lamb or even fish.
- Chili chicken skewers are always a hit at any bbq party.
- Grilled kofta kebabs are perfect for lamb lovers.
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Easy Grilled Portobello Mushroom Recipe
For the Mushrooms:
- 6 fresh portobello mushrooms
- 6 slices deli ham
- 6 slices provolone cheese
- 6 slices fresh tomato
- Salt & pepper
- 2 tablespoon Oil (for brushing the mushrooms and the grill)
For the Bacon Maple Dressing:
- 2 tablespoon bacon flavoured olive oil
- 1 tablespoon olive oil
- 2 teaspoon maple flavoured balsamic vinegar
- ¼ teaspoon smoked sea salt
- 1 tablespoon maple syrup
To make the Dressing:
- Combine the bacon oil, olive oil, maple balsamic, maple syrup and sea salt. Set aside till ready to use.
To make the Mushrooms:
- Preheat grill to medium heat.
- Wipe any dirt off mushrooms and remove stalk.
- Get your slices of ham, tomato and cheese ready.
- Brush grill, and inside of mushroom cap with oil.
- Grill mushroom (inside down on the grill) for 5 minutes.
- Brush outside of mushroom with oil, and turn over.
- Layer the mushroom cap with: cheese, ham and then tomato.
- Grill for an additional 5 minutes (until cheese starts to melt).
- Remove from grill and place mushrooms on a bed of lettuce.
- Season with salt & pepper, garnish and serve with the dressing on the side.