2 ratings

Grilled Portobello Mushroom Caprese Stack


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

Ready in
30 m
Calories Per Serving


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


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.