Panzanella Topped Grilled Portabellas
Elevate your summer grilling game with these Panzanella Topped Grilled Portabellas, a vibrant twist on the classic Tuscan bread salad. Meaty portabella mushroom caps are brushed with olive oil and grilled to smoky perfection, serving as a hearty base for a fresh, colorful panzanella. Juicy cherry tomatoes, crisp cucumber, zesty red onion, and golden toasted bread come together in a tangy balsamic vinaigrette, while fragrant garlic and basil add bursts of flavor. Finished off with optional shaved Parmesan, this dish is a showstopper that combines smoky, grilled goodness with refreshing salad textures. Ready in under 40 minutes, it’s a satisfying vegetarian entrée ideal for outdoor gatherings or weeknight dinners alike.
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Recipe Information
Ingredients
- 4 pieces Portabella mushrooms (large, stem removed)
- 1.5 cups Cherry tomatoes (halved)
- 1 cup Cucumber (diced)
- 0.5 cup Red onion (thinly sliced)
- 2 cups Day-old crusty bread (cubed into 1-inch pieces)
- 4 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 0.5 cup Fresh basil leaves (chopped)
- 2 cloves Garlic (minced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Parmesan cheese (optional, shaved)
Instructions
Preheat your grill or grill pan to medium heat.
Brush both sides of the portabella mushrooms with 2 tablespoons of olive oil and season with a pinch of salt and black pepper. Set aside.
Place cubed bread on a baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat, then toast in a 350°F (175°C) oven for 8-10 minutes or until golden and crispy. Alternatively, toast in a dry skillet over medium heat. Let cool slightly.
In a large mixing bowl, combine halved cherry tomatoes, diced cucumber, thinly sliced red onion, toasted bread cubes, minced garlic, and fresh basil. Toss gently to mix.
In a small bowl, whisk together balsamic vinegar, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make a vinaigrette. Pour over the salad mixture and toss well to coat. Let the flavors meld as you prepare the mushrooms.
Place prepared portabella mushrooms gill-side down on the preheated grill. Cook for 5-7 minutes, then flip and cook gill-side up for another 5-7 minutes, or until tender and slightly charred. Remove from grill.
To serve, place each grilled mushroom gill-side up on a plate. Spoon a generous amount of the panzanella salad onto each mushroom cap.
Optional: Top with shaved Parmesan cheese for garnish.
Serve immediately and enjoy!
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 685 mg | 30% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 8.3 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 122 mg | 9% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 591 mg | 13% | |
*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.
