Print Options

Back to Grilled Portobellos with Mozzarella Salad >

Include these items:

Select reviews >

Taste of Home Logo

Grilled Portobellos with Mozzarella Salad

 Grilled Portobellos with Mozzarella Salad
“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, NH
4 ServingsPrep/Total Time: 30 min.


  • 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


  • In a small bowl, combine the first seven ingredients; cover and chill
  • until serving.
  • 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.
Nutritional Facts: 1 serving equals 133 calories, 8 g fat (3 g saturated fat), 17 mg cholesterol, 190 mg sodium, 9 g carbohydrate, 2 g fiber,

2 of 2

Grilled Portobellos with Mozzarella Salad (continued)

Nutritional Facts: 7 g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1 fat.