Easy Grilled Portobello Mushroom Caps

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
• 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.

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

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.

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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