Loaded Grilled Mushroom Caps

Name: Loaded Grilled Mushroom Caps
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 6 fresh portobello mushrooms; 6 slices ham; 6 slices cheese; 6 slices fresh tomato; Garnish; Lettuce; Salt & pepper; Oil ((for brushing the mushrooms and the grill)); 2 tbsp bacon flavoured olive oil; 1 tbsp olive oil; 2 tsp maple flavoured balsamic vinegar; 1/4 tsp smoked sea salt

August 24, 2016 *Updated* February 11, 2018 / By: Gloria | Homemade & Yummy 58 Comments

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Loaded Grilled Mushroom Caps with Bacon Maple Dressing make a great starter, or perfect for a light meal. Gluten free friendly!!

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.

Recently I did a guest post for Mushrooms Canada. Since we loved the Grilled Portobello Caprese Salad Stack so much, we had to make one more tasty mushroom dish before the great grilling season ends.

Portobello mushrooms are awesome on the grill. 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.

These Loaded Grilled Mushroom Caps combine ham, tomato, and cheese, along with a tasty Bacon Maple Dressing to create a satisfying starter dish, and even make a nice light lunch or dinner meal.

Simple to prepare, tasty to eat, mushrooms make any meal great.

For the dressing, I used bacon oil, olive oil, maple balsamic vinegar and smoked sea salt. Combine and set aside until ready to use.

The mushroom caps come together really quickly. Preheat the grill to a medium heat. While the grill is heating get your ham, cheese and tomatoes sliced.

Wipe any dirt off mushrooms and remove the stalk. Brush the inside of the mushroom with some oil. Grill (inside down) for about 5 minutes.

Brush outside of mushrooms, and turn over on the grill. On each mushroom layer your ingredients. I started with cheese, then ham and finally tomato. Grill for an additional 5 minutes so the cheese begins to melt.

Remove from the grill and place on a bed of lettuce. I used butter lettuce, but feel free to use whatever you like. Season with salt and pepper, add a bit of garnish and serve with the dressing on the side.

You can experiment with this recipe and find your favourite combinations. We used yellow tomatoes, smoked cheese and rosemary ham, all on a bed of butter lettuce. Try some different meat and cheese combinations, and even spinach or kale for the base.

Before grilling season comes to an end, give these Loaded Grilled Mushroom Caps a try. Find your favourite combination and incorporate wonderful mushrooms into your meals too.

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Looking for more mushroom recipes, give these a try:

Baked Roccan Lamb Rolls

Chicken Mushroom Barley Bake

Creamy Multiple Mushroom Soup