Caprese Grilled Portobellos with Zucchini Salad

Prep 15 min
Total 40 min
Serves 4

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large portobello mushrooms
large zucchinis, cut lengthwise in 1/4-in. thick slices
1 cup
shredded mozzarella
3 tbsp
olive oil, divided
1/2 tsp
1 cup
grape tomatoes, halved
2 tbsp
finely chopped basil

Balsamic Glaze

1/3 cup
Balsamic vinegar
2 tbsp
packed brown sugar
1/4 tsp


1. Balsamic Glaze: Combine vinegar with sugar and salt in a small saucepan set over medium. Stir until sugar dissolves. Gently boil until glaze is reduced to 1/4 cup and coats the back of a spoon, 3 to 5 min. Set aside.

2. Discard stem and scrape out and discard brown gills from mushrooms, then pierce each a few times with a fork. Reserve 2 tbsp balsamic glaze, then brush remaining glaze over mushrooms and zucchini. Let stand on a baking sheet for 10 min.

3. Preheat barbecue to medium-high. Oil grill. Arrange mushrooms, stem-side down, and zucchini slices on grill. Cook, lid closed, 6 to 8 min for mushrooms and 3 to 4 min for zucchini.

4. Flip mushrooms and divide cheese among 4 of the mush- rooms. Reduce heat to medium. Transfer zucchini to a platter. Continue cooking mushrooms, lid closed, until cheese is melted, about 2 min. Reserve 2 unstuffed mushrooms and half of zucchini for Mushroom, Zucchini & Tomato Pasta Salad.

5. Slice remaining zucchini into 1-in. pieces. Whisk reserved 2 tbsp balsamic glaze with 2 tbsp oil and salt in a large bowl. Add spring mix and zucchini, and toss until coated. Divide salad among 4 plates and top each with 1 stuffed mushroom. Toss tomatoes with basil and remaining 1 tbsp oil. Top mushrooms with tomato mixture, then season with pepper.


Calories 239, Protein 9 g, Carbohydrates 15 g, Fat 17 g, Fibre 3 g, Sodium 523 mg. Excellent source of vitamin A and folate

Kitchen Tip

This is a two-for-one recipe! Save some grilled zucchini and portobello mushrooms to make Mushroom, Zucchini & Tomato pasta salad.

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