This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 55 mins

Grilled Portobello and Mozzarella

Read Reviews (43)

"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!" — Valerie Kasper

Ingredients Edit and Save

Watch video tips and tricks

Marinated Grilled Shrimp

Grilled Tri-Tip with Oregon Herb Rub

Grilled Spicy Lamb Burgers

Grilled Buffalo Wings

Grilled Garlic Steak with Garlic

Grilled Lemon & Yogurt Chicken

Jenny’s Grilled Chicken Breasts

Portobello Mushroom Burgers

Grilled Fruit Skewers

Original recipe makes 4 servings Change Servings

4 portobello mushroom caps
1/2 (8 ounce) bottle Italian salad dressing
1 (14 ounce) jar marinara sauce
1 (7 ounce) jar roasted red bell peppers, drained and sliced

8 slices mozzarella cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil

Check All Add to Shopping List

Directions

Place the mushrooms in a large resealable plastic bag with the salad dressing. Seal, and marinate for at least 15 minutes.
Preheat grill for medium-high heat. Heat the marinara sauce in a saucepan over medium heat, and keep warm.
Oil the grill grate. Place the mushrooms on the grill, and cook for 7 to 10 minutes on each side, until lightly toasted.
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.
Broil for 3 to 5 minutes, or until the cheese is melted. Serve hot.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 55 mins

ADVERTISE WITH US

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!

—MAMMALEH

See full review »

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.

—BABSKITCHEN

See full review »

56 Ratings

See other versions of this recipe!

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.

—TAMMERSANN

See full review »

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!

—LINDA MCLEAN

See full review »

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.

—JDVMD

See full review »

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.

—Kathleen

See full review »

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.

—Fancyfree

See full review »

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.

—QUEENY123

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella

Grilled Tequila Portobello

Grilled Portobello Mushrooms

Grilled Portobello with Basil Mayonnaise Sandwich

Grilled Stuffed Portobello Mushroom Caps

Grilled Portobello Mushrooms

Open-Faced Grilled Tuscan Chicken Sandwiches with Fresh Mozzarella

Grilled Chicken and Portobello Lasagna Rollups

Italian Grilled Cheese Sandwiches

Personal Portobello Pizza

ADVERTISE WITH US

Nutrition

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.

Nutritional Information

Grilled Portobello and Mozzarella

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 347
Calories from Fat: 178

% Daily Value *
Total Fat 19.8g 30 %
** Saturated Fat 7.6g 38 %
Cholesterol 38mg 13 %
Sodium 1883mg 75 %
Potassium 991mg 28 %
Total Carbohydrates 25.7g 8 %
Dietary Fiber 4.9g 20 %
Protein 18.7g 37 %
** Sugars 13.6g
Vitamin A 20 %
Vitamin C 41 %
Calcium 62 %
Iron 22 %
** Thiamin 16 %
Niacin 98 %
** Vitamin B6 27 %
** Magnesium 19 %
** Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.