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5 from 1 vote
Balsamic Portobellos Caprese in a balsamic marinade are grilled then topped with fresh mozzarella, pesto, compari tomato slices and fresh basil leaves. An easy grilling recipe that's perfect for Meatless Monday in the summer!
Balsamic Portobellos Caprese
Prep Time
10 mins
Cook Time
20 mins
Marinating Time
1 hr
Total Time
30 mins
 

Balsamic Portobellos Caprese in a balsamic marinade are grilled then topped with fresh mozzarella, pesto, campari tomato slices and fresh basil leaves. An easy grilling recipe that's perfect for Meatless Monday in the summer! 

Course: Appetizer, Main Course, Side Dish
Cuisine: Italian
Keyword: balsamic portobello mushroom, portobello tomato cheese recipe
Servings: 4
Author: Gwynn Galvin
Ingredients
  • 1/4 cup Balsamic vinegar
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 1 Tbs. chopped fresh basil
  • 1/2 tsp. kosher salt
  • 4 Portobello caps, about 9 oz.
  • 4 slices fresh mozzarella, 4 oz.
  • 1/4 cup Basil Pesto OR store bought prepared pesto
  • 8 slices Campari tomatoes, 2 tomatoes
  • fresh basil leaves
Instructions
  1. In small bowl combine Balsamic vinegar, olive oil, garlic, chopped basil and kosher salt until blended.
  2. Transfer mixture to ziplock plastic bag. Add Portobello caps. Seal and marinate 30-60 minutes, turning once. Remove portobellos from bag and discard marinade.
  3. Meanwhile, preheat grill for direct heat grilling.
  4. Grill portobellos until tender, turning once, 9-10 minutes per side.
  5. Arrange portobellos on serving platter. Top each with mozzarella slice, 1 Tbs. pesto, 2 tomato slices and fresh basil leaf.
Recipe Notes

Serving Suggesrion: Serve on a ciabatta roll for a fabulous Portobello "Burger"!