Mozzarella Stuffed Grilled Portabellas with Balsamic Marinade
Transform your next barbecue or weeknight dinner with these irresistible Mozzarella Stuffed Grilled Portabellas with Balsamic Marinade. Juicy portabella mushroom caps are infused with a tangy-sweet blend of balsamic vinegar, olive oil, garlic, and honey, then grilled to tender perfection. The real magic happens when they're stuffed with creamy slices of fresh mozzarella and fragrant basil, creating a gooey, flavorful center. This quick and easy vegetarian recipe, ready in just 25 minutes, is a perfect choice for a lighter main course or an elegant side dish. Serve these savory bites with a crisp green salad for a restaurant-quality meal that will wow your guests and family alike.
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 8 ounces Fresh mozzarella
- 3 tablespoons Balsamic vinegar
- 3 tablespoons Olive oil
- 2 cloves (minced) Garlic
- 4 large leaves Fresh basil leaves
- 1 teaspoon Honey
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried oregano
Instructions
Gently wipe the portabella mushroom caps with a damp paper towel to clean them. Remove the stems and scrape out the gills with a spoon for more room to stuff them.
In a small mixing bowl, whisk together balsamic vinegar, olive oil, minced garlic, honey, salt, black pepper, and dried oregano.
Place mushroom caps in a shallow dish and pour the marinade evenly over them. Use a brush or your hands to ensure the marinade coats the entire surface of each mushroom cap. Let the mushrooms marinate for 15-20 minutes, flipping them halfway through.
While the mushrooms are marinating, cut the fresh mozzarella into slices that will fit inside the mushroom caps. Tear or roughly chop the basil leaves.
Preheat the grill to medium-high heat (about 400°F/200°C). If using a grill pan, lightly oil the surface to prevent sticking.
Place the marinated mushrooms gill-side down on the grill. Cook for 3-4 minutes, then flip them over.
While gill-side up, layer mozzarella slices and basil leaves inside each mushroom cap. Close the grill lid and cook for an additional 4-6 minutes, or until the mozzarella is fully melted and the mushrooms are tender.
Carefully remove the mushrooms from the grill using a spatula. Let them rest for a minute before serving, as the cheese will be hot and gooey.
Serve warm as a main dish or alongside a fresh green salad for a delightful, balanced meal.
Nutrition Facts
Calories |
303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 29% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 896 mg | 39% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 6.7 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 407 mg | 31% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 532 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
