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You are here: Home / Recipes / Easy Grilled Portobello Mushroom Caps

Easy Grilled Portobello Mushroom Caps

*Updated* / By: 76 Comments

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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!

Grilled Mushroom Caps with ham, cheese and tomatoes on a bed of lettuce.

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.

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.

Ingredients to make grilled mushroom stacks.

Gather your ingredients :

  • portobello mushrooms
  • ham
  • cheese
  • tomatoes
  • salad dressing (you can even use store-bought if you like)
  • garnish

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.
Mushroom cap with ham, cheese and tomato.

Let’s head outside and cook these portobello mushrooms on the grill.

  1. Preheat the grill, and brush the gill side of the mushrooms, and grill with a bit of oil.
  2. Grill the portobello caps gill side down for about 5 minutes.
  3. Brush the outside of the mushroom and turn.
  4. Layer on the cheese, ham, and tomato.
  5. Cook for another few minutes.
  6. Remove, garnish and enjoy.

Super easy right. You can use lots of fresh garnish ideas:

  • pea shoots
  • baby kale
  • lettuce
  • fresh sprouts
Ingredients to make salad dressing.

You can use store-bought salad dressing, but I HIGHLY recommend the bacon maple dressing in the recipe card (see below). It’s made with maple syrup, bacon oil and maple balsamic. So delicious.

Recipe Substitutions

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.
Grilled portobello mushroom ready to eat.

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.
Drizzling salad dressing on the portobello stack.

Check out these other fun and delicious grill recipes. ENJOY!

Mushroom cap on a plate with a fork, dressing in the background.

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Grilled Mushroom Caps Pin
Loaded Grilled Mushroom Caps with Bacon Maple Dressing make a great starter, or perfect for a light meal. | homemadeandyummy.com

Easy Grilled Portobello Mushroom Recipe

These grilled mushroom caps are loaded with ham, cheese, tomato and a maple bacon dressing. The perfect starter or stand alone meal.
5 from 10 votes
Print Rate
Course: Appetizer, BBQ/Salad, Veggies
Cuisine: Canadian
Keyword: grilled mushrooms
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Calories: 272kcal
Author: Gloria Duggan | Homemade & Yummy

Ingredients

For the Mushrooms:

  • 6 fresh portobello mushrooms
  • 6 slices deli ham
  • 6 slices provolone cheese
  • 6 slices fresh tomato
  • Garnish
  • Salt & pepper
  • 2 tbsp Oil (for brushing the mushrooms and the grill)

For the Bacon Maple Dressing:

  • 2 tbsp bacon flavoured olive oil
  • 1 tbsp olive oil
  • 2 tsp maple flavoured balsamic vinegar
  • ¼ tsp smoked sea salt
  • 1 tbsp maple syrup
US Customary – Metric

Instructions

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.

Nutrition Information

Calories: 272kcal | Carbohydrates: 7g | Protein: 13g | Fat: 22g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 605mg | Potassium: 486mg | Fiber: 1g | Sugar: 5g | Vitamin A: 392IU | Vitamin C: 4mg | Calcium: 155mg | Iron: 1mg

Notes

Feel free to use cheese of your preference. All will work great in this recipe.
You can also replace the ham with cooked pancetta, bacon, peameal bacon, or Canadian bacon. Turkey would also work great in this recipe.
Beefsteak or heirloom tomatoes are the best for these loaded mushroom stacks.
Tried this recipe?Take a picture and tag @homemadeandyummy
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.


Reader Interactions

Comments

  1. Ramona

    this recipe looks absolutely amazing and I am definitely going to try this out really soon! I cant wait to try this out, thank you for sharing this recipe!

    Reply

  2. Natalie

    What a great idea. Sounds easy and yet so delicious. I will definitely put this on my to-try list. Thanks for this lovely recipe.

    Reply

  3. Addison

    This is such a great way to make mushrooms! I love grilling season. Such a yummy side dish or appetizer!

    Reply

  4. Amy Casey

    What a fun “sandwich.” I have a client who is gluten free and would love this mushroom stack. Thanks for posting the recipe.

    Reply

  5. Kate

    Many thanks for sharing this mushroom recipe. It sounds simply delicious. I also love the combination with the dressing. A must try recipe.

    Reply

  6. Kushigalu

    Love mushrooms but never thought to cook it this way. The combibation of ingredients sounds so delicious. Thanks for sharing.

    Reply

  7. Aleta

    Just the recipe I’ve been looking for! I’m grilling up some steaks this weekend and have been looking for a new side dish to go with them – these are going to be perfect!

    Reply

  9. Chef Dennis

    My sons are coming over this weekend and this Grilled Mushroom Caps recipe is perfect to satisfy their tummies.

    Reply

  10. Marisa F. Stewart

    I was looking for a recipe to make with the huge mushroom caps I got at the Farmer’s Market. We have an electric grill that does wonders — it’s too cold yet to grill outside. I’m making the loaded mushrooms just like you dis. It’s going to taste fantastic I know. We’re trying to eat a bit lighter at night time and along with this we are having a brothy soup. Can’t wait!!

    Reply

  16. Melissa

    What a gorgeous dish! We love to make thins like this when entertaining, and my hubby loves mushroom caps! I will have to do them when we entertain our family for his birthday next weekend <3 I am sure we will run out before they make it to the table

    Reply

  17. Dana

    This looks so nice and light, Gloria! Can’t go wrong with stuffed mushrooms — ever! Most recipes have them stuffed with heavy breadcrumbs and cheese, so I’m really diggin’ this lightened up version. It just seems so much more fresh.

    Reply

  23. Heather Lawrence

    I have never had a grilled mushroom cap before but they sound totally delicious!
    My hubby isn’t a huge mushroom fan (I love them) so maybe I will make this while he’s out of town.
    Yummy!!

    Reply

  35. April Hammond

    My husband is a huge fan of mushrooms and would love this recipe! I have been tempted try to using mushrooms for burger buns since I am having been switching to gluten free bc of health problems.

    Reply

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