Savory Grilled Portobello Mushroom Stacks with Tomato-Mozzarella Salad
Elevate your outdoor dining experience with these Savory Grilled Portobello Mushroom Stacks, perfectly seasoned and grilled to perfection. Featuring meaty portobello mushrooms complemented by a vibrant salad of juicy vine-ripened tomatoes, fresh mozzarella, and aromatic basil, this dish bursts with flavor. Even if you prefer cooking indoors, these mushrooms can be easily prepared on the stovetop and finished under the broiler to achieve that delightful char. A drizzle of rich extra-virgin olive oil and a hint of balsamic vinegar brings everything together, making this dish a true summer delight. Minimal effort yields maximum flavor, making it a fantastic addition to any meal.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
olive oil
3 tablespoons (for brushing mushrooms and greasing grill pan)
large portobello mushrooms
4 (stemed, about 5 inches in diameter)
salt
to taste (for seasoning)
black pepper
to taste (for seasoning)
garlic powder
optional (for seasoning)
onion powder
optional (for seasoning)
red pepper flakes
1 dash (optional, for seasoning)
extra-virgin olive oil
3 tablespoons (for salad and finishing)
garlic cloves
2 (minced)
vine-ripened tomatoes
3 (cut into 1/2-inch pieces)
fresh mozzarella cheese
8 ounces (drained and cut into 1/2-inch cubes)
fresh basil leaf
1/4 cup (chopped)
balsamic vinegar
optional (for drizzling)
Instructions
1
Prepare your grill by heating it to medium-high heat. If using a stovetop, preheat a grill pan over medium-high heat.
2
Brush both sides of the portobello mushrooms with 3 tablespoons of olive oil and season generously with salt and freshly ground pepper. If desired, sprinkle with garlic powder, onion powder, and red pepper flakes for added flavor.
3
Grease your grill pan lightly with extra olive oil to prevent sticking. Place the mushrooms gill side up on the pan and grill for about 5 minutes until they have been heated through and are tender.
4
While the mushrooms are grilling, combine the extra-virgin olive oil and minced garlic in a medium bowl. Add the chopped tomatoes, mozzarella cubes, and basil, then gently toss to ensure everything is well coated. Season the salad with salt and pepper to your liking.
5
Once the mushrooms are done on one side, turn them over and grill the other side for another 5 minutes, ensuring that excess moisture cooks away.
6
To serve, place one grilled mushroom gill side up on each of four plates. Season with additional salt and pepper, then generously spoon the tomato-mozzarella salad on top.
7
Finish off each plate with a drizzle of extra-virgin olive oil (about 1 tablespoon) and optionally add a splash of balsamic vinegar for a tasty contrast. Serve immediately and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main component of this recipe?
The main component is large grilled portobello mushrooms topped with a fresh tomato-mozzarella salad.
Is this grilled mushroom recipe vegetarian?
Yes, this recipe is entirely vegetarian.
Is the Savory Grilled Portobello Mushroom dish gluten-free?
Yes, all the ingredients listed are naturally gluten-free.
How many portobello mushrooms do I need?
You will need four large portobello mushrooms, about 5 inches in diameter.
How should the mushrooms be prepared before grilling?
The mushrooms should be stemmed and brushed on both sides with olive oil.
What is the recommended grill temperature?
The grill should be heated to medium-high heat.
How long do the portobello mushrooms take to grill?
They should be grilled for about 5 minutes on each side until tender.
Which side of the mushroom should be grilled first?
Place the mushrooms gill side up on the pan or grill first.
Can I cook these mushrooms if I do not have an outdoor grill?
Yes, you can use a grill pan on the stovetop and finish them under the broiler for a charred effect.
What ingredients are in the tomato-mozzarella salad?
The salad consists of vine-ripened tomatoes, fresh mozzarella cubes, minced garlic, fresh basil, and extra-virgin olive oil.
How should the tomatoes be cut?
The tomatoes should be cut into 1/2-inch pieces.
What size should the mozzarella cubes be?
The fresh mozzarella should be cut into 1/2-inch cubes.
Is fresh basil required for this recipe?
Yes, 1/4 cup of chopped fresh basil is used for the most aromatic flavor.
How much olive oil is used for the mushrooms?
Three tablespoons of olive oil are used for brushing and greasing the pan.
How much extra-virgin olive oil is needed for the salad?
Three tablespoons of extra-virgin olive oil are used for the salad and finishing.
What spices can I add for extra flavor?
Optional seasonings include garlic powder, onion powder, and a dash of red pepper flakes.
Does the recipe include garlic?
Yes, it uses two minced garlic cloves in the tomato salad.
Should I drain the mozzarella cheese?
Yes, the mozzarella should be drained before being cubed and added to the salad.
How is the dish assembled?
Place a grilled mushroom gill side up on a plate and spoon the tomato-mozzarella salad on top.
What is the final touch for serving?
A final drizzle of extra-virgin olive oil and an optional splash of balsamic vinegar completes the dish.
Is balsamic vinegar a required ingredient?
No, balsamic vinegar is optional for those who want an added contrast of flavor.
How many servings does this recipe provide?
The recipe is designed for four individual servings.
How do I prevent the mushrooms from sticking to the grill pan?
Lightly grease the grill pan with extra olive oil before cooking.
When should I season the mushrooms?
Season them with salt and pepper after brushing with oil and again just before serving.
What type of tomatoes are best for this recipe?
Vine-ripened tomatoes are recommended for their juiciness and flavor.
What makes the mushrooms have a meaty texture?
Portobello mushrooms are naturally dense and meaty, which is enhanced by grilling.
Can I add red pepper flakes to the salad?
Red pepper flakes are typically used to season the mushrooms themselves for a hint of heat.
Should the salad be chilled before serving?
The instructions suggest tossing the salad while the mushrooms grill and serving immediately.
Can I use regular olive oil for the salad?
Extra-virgin olive oil is preferred for the salad due to its superior flavor profile.
Is this a good recipe for summer?
Yes, it is described as a true summer delight featuring fresh seasonal ingredients.