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Photo Credit: Elizabeth Newman

Grilled Portobellos With Tomatoes And Mozzarella

Whenever I throw a grilling party, I always make sure to have some great vegetarian options. This one is succulent, savory, and gets tons of great flavor from the mozzarella tomato salad.


Grilled Portobellos With Tomatoes And Mozzarella



Prep Time

20 minutes

Cook Time

10 minutes




Giada De Laurentiis

Image of Grilled Portobellos With Tomatoes And Mozzarella


  • 3 tablespoons olive oil (plus extra for greasing grill pan)
  • 4 large portobello mushrooms (about 5 inches in diameter, stemmed)
  • Salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil (plus extra for drizzling)
  • 2 cloves garlic (minced)
  • 3 small to medium sized vine ripened tomatoes (cut into 1/2-inch pieces)
  • 8 ounces fresh water-packed mozzarella (drained, cut into 1/2-inch cubes)
  • 1/4 cup chopped fresh basil leaves


  1. Prepare the barbecue (medium-high heat).
  2. Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
  3. Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
  4. Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
5 grams
8 grams
17 grams
Saturated Fat
5 grams
22 milligrams
341 milligrams
1 grams
3 grams
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2 reviews & comments

  • Author's avatar image
    Margaret Burd

    This recipe was delicious! It was perfect for enjoying some of our beautiful, garden-fresh tomatoes and basil – and for using our Calabrian chile paste. This will certainly be on our go-to summer recipe list.

  • Author's avatar image
    Margaret Burd

    Oops, this review was for a different recipe. But might try this recipe next…..

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