Grilled Portobello Mushroom Caps are stuffed with tomato, ham, and cheese. Makes a great starter or meal highlighting the simplicity of grilled veggies.
Perfectly seasoned and grilled to perfection. Savory, rich, and earthy. The harmony of taste and texture explodes with flavour. An open-faced mushroom burger perfect for summer.
I love the meaty texture of portobello mushrooms. They make a great alternative to meat. Sturdy enough to use as a base in salad stacks, or even as a bun for burgers.
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 stuffed portobellos can be found at the bottom of this post.
Portobello mushrooms on the bbq are so delicious. Did you know they are actually just a mature version of crimini mushrooms? I have not found a mushroom variety I did not like.
I did a guest post for Mushrooms Canada. This Grilled Portobello Caprese Salad Stack recipe was a hit.
Ingredients For Grilled Mushroom Caps
- 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.
Making Grilled Stuffed Mushrooms
- Preheat the grill, 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.
You can have a lot of fun with this mushroom recipe by mixing up the meats and cheese.
Meat – You can use pre-cooked bacon, pancetta, ham, deli-sliced turkey, and chicken, or even varieties of salami.
Cheese – Any cheese will work in this mushroom recipe.
Dressing – Make your own, or use store-bought. Any kind will work.
Serving – These are best served as soon as they are cooked.
Garnish – Fresh herbs of any kind, pea shoots, or sprouts.
FAQ (Questions And Answers)
They are perishable and will not stay fresh for long. Normally 2 weeks is about as long as you can keep them. They should be firm and smooth with no dark spots.
No this is not necessary, but some people prefer to. They do add a richer flavour to the finished dish.
Yes, they can be eaten raw, but cooking and grilling them makes them tender and intensifies the flavour.
Always gently wipe with a wet paper towel, or use a mushroom brush under running water.
More fun and delicious grill recipes to 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.
- Corn in foil is the easiest way to enjoy corn in season.
- Grilled onions are perfect for burgers and steak.
Be sure to check out all my bbq recipes for delicious summer eating.
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Grilled Portobello Mushroom Caps
For the Mushrooms:
- 6 fresh portobello mushrooms
- 6 slices deli ham
- 6 slices provolone cheese
- 6 slices fresh tomato
- Salt & pepper
- 2 tablespoons Oil (for brushing the mushrooms and the grill)
For the Bacon Maple Dressing:
- 2 tablespoons bacon flavoured olive oil
- 1 tablespoon olive oil
- 2 teaspoons maple flavoured balsamic vinegar
- ¼ teaspoons 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.