Grilled Portobello Caps Topped with Caprese Salad

Grilling mushrooms takes only about 5 minutes per side. They are super tender and juicy. I choose to pair them with a simple chopped caprese salad. Smell of fresh chopped basil, combined with ripe vine tomatoes, and soft mozzarella on top of this juicy, earthy cap is a blend of bursting flavor. Oh and don’t forget garlic! Ultimate flavor.


  • 4 large portobello mushrooms (stems removed)
  • 2 cloves garlic (minced)
  • 3 small tomatoes (cut into ½-inch pieces)
  • 8 oz. fresh mozzarella (cut into ½-inch cubes)
  • ¼ cup chopped fresh basil leaves
  • 3 Tbsp. extra-virgin olive oil + more for coating mushrooms
  • salt and pepper
  1. Preheat the grill to medium/high heat.
  2. Coat both sides of mushroom with olive oil. Season with salt and pepper. Grill until the mushrooms are tender, about 5 minutes per side.
  3. Whisk the 3 Tbsp. of extra-virgin olive oil and garlic in a medium bowl. Add the tomatoes, mozzarella, and basil. Toss to coat. Season with salt and pepper to taste.
  4. Place grilled mushrooms gill side up and spoon the tomato salad atop the mushrooms, drizzle with more extra-virgin olive oil if need to. Serve

Adapted from Little Brocken