Grilled Portobello and Mozzarella Recipe -
Grilled Portobello and Mozzarella Recipe
  • READY IN 55 mins

Grilled Portobello and Mozzarella

Recipe by  

"Absolutely simple and delicious as an appetizer or main course! Portobello mushrooms with red sauce, roasted red peppers, and mozzarella cheese make this dish just to die for! Yummm!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    55 mins


  1. Place the mushrooms in a large resealable plastic bag with the salad dressing. Seal, and marinate for at least 15 minutes.
  2. Preheat grill for medium-high heat. Heat the marinara sauce in a saucepan over medium heat, and keep warm.
  3. Oil the grill grate. Place the mushrooms on the grill, and cook for 7 to 10 minutes on each side, until lightly toasted.
  4. Preheat the oven broiler. Spread the bottom of a shallow baking dish or oven-proof plate with just enough marinara sauce to cover the bottom. Place mushrooms in the dish bottom side up, and top with the peppers and remaining marinara sauce. Place 2 slices of cheese on each mushroom, and sprinkle with oregano and basil.
  5. Broil for 3 to 5 minutes, or until the cheese is melted. Serve hot.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

This is such a great recipe! I make what I like to call Portobello Pizza "Burgers" from this. I substitute pizza sauce for the marinara, and place each grilled mushroom filled with the mozzarella and pepper mixture in a foil packet back over the grill for a few minutes until all is melted stem side up inside. I then serve each mushroom on either foccacia bread or Italian roll. I also offer a store bought gardinera relish. This has been a definite hit with young and old - and a "sneeky" way to get kids to eat something besides a regular burger at a cookout. This is a defintie keeper! Thanks, Valerie!

Most Helpful Critical Review
Jan 25, 2004

This was good but something was overly sweet about it. I don't know if I marinated it too long or with too much Italian dressing, if I used too much sauce (I had spaghetti sauce on hand) or if it was the peppers. It just didn't taste quite right to me. But my husband really liked them a lot so I will make again with some slight alterations. Probably, I should follow the recipe to the letter.

Jan 25, 2004

Very tasty...I just grilled them on the stovetop first, and used fresh mozzarella. I put the whole thing on a roll for a sandwich, and it turned out great. I'll make these again.

Apr 20, 2005

Hubby makes these a lot during the summer months on our grill. He adds grilled sliced tomatoes and provolone cheese and pops them on toasted crusty rolls. We then top with the marinara sauce. Portobello's are so meaty you hardly miss the burger. Delicious Valerie!

Feb 11, 2004

Absolutely fabulous recipe! I didn't heat the marinara sauce but wish that I had because the different layers ended up being different temperatures. Also, I may heat up the roasted red peppers and then add them. Really a great recipe and very filling. I don't think this would work for an appetizer because it is so hearty.

Jan 25, 2004

I'm new to cooking and usually stick to recipes with lots of stars and user comments, but for some reason this one seemed worth trying - and I'm so glad I did! I followed the recipe exactly and they were sooo good.

Jan 25, 2004

This is a great recipe. We had it as a main dish. I did make a slight change, because of ingredients I had on hand. I used fresh red bell peppers, diced & chopped up the mushroom stems, then added both to the marinara sauce. The bell peppers were slightly crunchy which added another dimension to the dish.

Jun 08, 2005

Absolutely delicioius! I used fresh mozzarella which melted just right under the broiler. I thought this might not be filling enough as a main dish, but with a green salad and some fresh bread to dip into the marinara sauce, one and a half portobello caps per person was more than enough. This will be a summer staple at our house.


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  • Calories
  • 347 kcal
  • 17%
  • Carbohydrates
  • 25.7 g
  • 8%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 19.8 g
  • 30%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 18.7 g
  • 37%
  • Sodium
  • 1883 mg
  • 75%

* Percent Daily Values are based on a 2,000 calorie diet.

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