Grilled Portobello Mushroom Caprese Stack

Grilled Portobello Mushroom Caprese Stack
Staff Writer
Patricia Stagich

These meaty mushrooms marinate in a delicious balsamic vinaigrette, are grilled to prefection, and served warm.

4
Servings
233
Calories Per Serving
Deliver Ingredients

Ingredients

For the marinade

  • 2 Tablespoons balsamic vinegar
  • Juice from 1 large lemon
  • 2 Teaspoons Worcestershire sauce
  • 2 Tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 4 large portobello mushroom caps, cleaned and gills removed

For the mushroom fillings

  • 2 large plum or vine-ripened heirloom tomatoes, sliced into 1/2-inch-thick slices
  • 2 sprigs fresh basil, chopped
  • 1/2 Pound fresh mozzarella cheese, sliced

Directions

For the marinade

Combine the marinade ingredients and pour over the mushrooms. Cover and refrigerate at least 1 hour or up to 8 hours.

For the mushroom fillings

Remove the mushrooms from marinade and reserve the marinade for later use.   

Season the tomato slices with salt and pepper.

Heat a grill to medium-high heat and grill the mushrooms until cooked through and tender, about 10-15 minutes. When mushrooms are tender and still warm, layer with mozzarella, tomato slices, and chopped basil. In a small saucepan, heat the marinade until warm. Serve the stack on a plate or in a bowl and drizzle with the warm marinade. 

 

Nutritional Facts

Total Fat
14g
20%
Sugar
1g
1%
Saturated Fat
10g
42%
Cholesterol
16mg
5%
Carbohydrate, by difference
19g
15%
Protein
8g
17%
Vitamin A, RAE
45µg
6%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
138mg
14%
Fiber, total dietary
1g
4%
Iron, Fe
2mg
11%
Magnesium, Mg
17mg
5%
Niacin
2mg
14%
Phosphorus, P
203mg
29%
Selenium, Se
19µg
35%
Sodium, Na
483mg
32%
Water
31g
1%
Zinc, Zn
1mg
13%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.