Grilled Portobello Mushrooms Recipe

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The garlic-tomato mixture really brings out the flavor.
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6 mushrooms SERVINGS


  • Cooking spray for grilling
  • 1 can (14.5 oz.) diced tomatoes with balsamic vinegar, basil and olive oil
  • 1 large clove garlic, minced
  • 1/3 cup chopped fresh basil
  • 6 large portobello mushrooms, cleaned, stems trimmed
  • 1/2 cup pine nuts, toasted*
  • Shredded Parmesan cheese


  • Spray cold grill grate and utensils with grilling spray. Heat grill to medium heat.
  • Combine tomatoes, garlic and basil in a medium bowl; blend well.
  • Grill mushrooms, smooth side up, for 5 minutes, or until browned. Turn mushroom caps over. Spoon tomato mixture into mushroom caps. Sprinkle with nuts and cheese. Grill for an additional 5 minutes, or until mushrooms are tender. Yields 6 servings.*To toast nuts, spray a small, cold, ovenproof skillet with grilling spray. Heat skillet; add nuts. Toss until nuts are golden brown. Remove from heat.This recipe originally aired in the June 2006 issue of Heart of the Home.
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