Grill Main Dish Mushrooms Salads Side Dish Vegetable Vegetarian

Caprese Stuffed Mushrooms

By Bobby Lozano & Heather Anzallo

We love stuffed mushrooms, and decided to layer the favorite caprese salad on top of hearty portobello mushroom caps. This vegetarian dish is stuffed with melted mozzarella cheese, cherry tomatoes, and topped with shredded fresh basil. Serve as a side dish, or as a light entrée option, these portobello will be a new fresh favorite.

Ingredients

Print Recipe

2 portobello mushrooms, stems and gills removed
3/4 cup cherry tomatoes, halved
6 oz pearl mozzarella balls
1 tsp olive oil
1/2 tsp Dizzy Pig Mediterranean-ish Italian & Greek seasoning
Balsamic vinegar
Basil, thinly sliced for garnish

Directions

Heat the Big Green Egg smoker to 300°F
Scoop out the gills from each mushroom with a spoon and remove stem
Halve the cherry tomatoes
In a medium bowl, toss sliced tomatoes, mozzarella, olive oil, and Mediterranean-ish seasoning
Brush both sides of mushroom caps with olive oil
Fill each mushroom cap with the tomatoes and mozzarella mixture
Cook on Big Green Egg for 10 minutes or until cheese is melted
Remove from grill, garnish with basil and a drizzle of balsamic vinegar