When the grill is sizzling and I’m craving something savory but wholesome, these balsamic grilled portobello caps with juicy cherry tomatoes are my go-to. They’re meaty, marinated to perfection, and just bursting with brightness—basically a hug from your grill. Let’s fire things up!
Why You’ll Love This Recipe
I first made these portobello caps on a whim during a meatless Monday, and they became an instant family favorite. The marinade is simple but so flavorful, and grilling brings out all those umami-packed notes. Bonus—you won’t even miss the meat!
- Hearty enough to satisfy meat-lovers
- Quick and easy—just 30 minutes!
- Perfect for a light summer dinner or a festive cookout
- Vegan and gluten-free, but still bursting with flavor
- Can be served solo or with grilled bread, pasta, or over a salad
Ingredients Breakdown
Essentials
- 4 large portobello mushroom caps, cleaned and stems removed
- 1 pint cherry or grape tomatoes, halved
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh basil, for garnish (optional but lovely)
Pro Tips
- Choose portobello caps that are roughly the same size so they cook evenly.
- If your mushrooms have extra moisture, pat them dry before marinating.
- Use a good-quality balsamic vinegar—it really makes a difference in flavor.
- Marinate for at least 15 minutes, but up to an hour if you have the time.
Step-by-Step Instructions
- In a shallow dish, whisk together balsamic vinegar, olive oil, garlic, oregano, salt, and pepper.
- Place the portobello caps in the marinade, gill-side up. Spoon some marinade into the gill side of each mushroom. Let sit for 15–30 minutes.
- While mushrooms marinate, toss halved tomatoes in a drizzle of olive oil, a pinch of salt, and pepper.
- Preheat grill (or grill pan) to medium heat. Lightly oil the grates or pan.
- Place mushrooms on the grill, gill-side up. Grill for 4–5 minutes per side, until tender and juicy.
- During the last 2 minutes, add tomatoes to the grill in a grill basket or foil packet, just until they’re lightly blistered and softened.
- Remove everything from the grill. Top each mushroom cap with a spoonful of grilled tomatoes and fresh basil, if using.
- Serve warm and enjoy the summer vibes!
Chef’s Tips and Tricks
- Don’t skip the marinating step—mushrooms soak up flavor like sponges!
- Use tongs and be gentle when flipping the mushrooms to prevent tearing.
- If you don’t have a grill, a stovetop grill pan or even a broiler works just fine.
- Let the mushrooms rest for a few minutes after grilling to keep the juices in.
Recipe Variations and Serving Suggestions
- Add a slice of fresh mozzarella or burrata on top before serving for a caprese-inspired version.
- Serve over creamy polenta or a bed of arugula for a full meal.
- Try different toppings like pesto, chopped olives, or crumbled vegan feta.
- Chop mushrooms after grilling and use them in a wrap or on a sandwich.
FAQs
Can I make this ahead of time?
Yes! You can prep the marinade and even marinate the mushrooms several hours ahead. Just grill when you’re ready to eat.
How long do leftovers last?
Store leftovers in the fridge for up to 3 days. Reheat in a skillet or microwave until warm.
Can I use other mushrooms?
Portobello caps have the best texture for grilling, but you can use large cremini (baby bella) mushrooms if needed—just adjust the grilling time since they’re smaller.
Recipe Card
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20–30 minutes
Ingredients:
- 4 large portobello mushroom caps, stems removed
- 1 pint cherry tomatoes, halved
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions:
- Make the marinade by whisking balsamic, oil, garlic, oregano, salt, and pepper in a bowl.
- Marinate mushrooms gill-side up for 15–30 minutes.
- Toss tomatoes with olive oil and a pinch of salt.
- Grill mushrooms 4–5 minutes per side; grill tomatoes in a grill basket 2–3 minutes.
- Top grilled mushrooms with tomatoes and garnish with basil.
Nutrition: ~120 calories per serving
If you try this recipe, I’d love to hear how it went! Leave a comment below, share it on Instagram and tag me @thekitchensaid—I can’t wait to see your creations!
