Grilled Portobello Mushrooms Caprese By Dapur Sinolin

Grilled Portobello Mushrooms Caprese By Dapur Sinolin

prep: 15 minutes

marinating:10 minutes

cook:10 minutes

total time35 minutes


  • 4 large portobello mushrooms cleaned, stems and gills removed
  • Balsamic Glaze
  • or the Marinate
  • 2 tablespoons Sinolin cooking oil, plus more for greasing the grill grates
  • 1 tablespoon balsamic vinegar
  • 1 large garlic clove grated
  • 1 teaspoon fresh rosemary finely chopped
  • salt and ground black pepper to taste
  • For the Caprese Salad
  • 1 cup fresh mozzarella cheese balls or pearls drained
  • 1 cup cherry or grape tomatoes
  • 2 tablespoons fresh basil thinly sliced, (divided)
  • 1 teaspoon balsamic vinegar
  • salt and ground black pepper to taste


  1. In a large resealable bag or shallow dish, mix all the marinade ingredients. Add the mushrooms and gently toss to coat. Marinate for 10 minutes, flipping once.
  2. Heat the grill or grill pan to medium high heat. Make sure your grill grates are clean. Oil the grates right before cooking.
  3. In a medium bowl, mix the fresh mozzarella, tomatoes, 1 tablespoon of basil and vinegar. Season with salt and pepper to taste.
  4. Remove the mushrooms from the marinade and place them on the hot grill, stems side down. Cook for about 4-5 minutes. Flip the mushrooms and cook on the other side for about 5 to 6 minutes or until the mushrooms are heated through and tender.
  5. To fill the mushrooms with ease, you may want to remove the mushrooms from the grill and place them on a plate or sheet pan.
  6. Fill each portobello mushroom with the caprese salad and close the grill lid to allow the heat to melt the cheese. If using a grill pan, cover the grill pan with a large lid (from a pan/pot) or place the grill pan under a pre-heated broiler for a few minutes or until the cheese melts.
  7. Remove from the grill (or broiler), Drizzle with balsamic glaze and garnish with the remaining 1 tablespoon of basil. Serve immediately.

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