Grilled Portobellos with Mozzarella Salad Recipe
Grilled Portobellos with Mozzarella Salad Recipe photo by Taste of Home

Grilled Portobellos with Mozzarella Salad Recipe

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These colorful mushrooms are so filling, they're almost a meal in themselves. They can also be served with a small garden salad or as a hearty side dish. —Sarah Vasques, Milford, New Hampshire
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 2 cups grape tomatoes, halved
  • 3 ounces fresh mozzarella cheese, cubed
  • 3 fresh basil leaves, thinly sliced
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
  • Cooking spray

Nutritional Facts

1 serving: 133 calories, 8g fat (3g saturated fat), 17mg cholesterol, 190mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 7g protein Diabetic Exchanges:1 lean meat, 2 vegetable 1 fat


  1. In a small bowl, combine the first seven ingredients; cover and chill until serving.
  2. Spritz mushrooms with cooking spray. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Spoon 1/2 cup tomato mixture into each mushroom cap. Yield: 4 servings.
Originally published as Grilled Portobellos with Mozzarella Salad in Healthy Cooking August/September 2009, p51

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Reviewed Jun. 16, 2014

"These were quite good.....And I don't even like mushrooms! I will make them again."

Reviewed Jul. 23, 2013

"This was absolutely delicious!!!!!!!"

Reviewed Jun. 5, 2012

"i cant wait to make these but im gonna use cilantro in place of the basil not a big fan of basil also gonna rub the muchrooms with olive oil instead of spraying although u can use olive oil spray or canola instead of vegetable just healthier thanks for the awesome recipe"

Reviewed Jul. 19, 2011

"I absolutely loved this recipe. The only change I made was using 1 teaspoon of olive oil and 1 teaspoon of balsamic vinegar."

Reviewed Sep. 16, 2010

"I didn't want to fire up the grill, so I broiled them for 4 minutes, turned them over, added the filling and broiled for another 3 minutes. It melted the cheese and brought out the sweetness of the tomatoes. It was awesome!"

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