Grilled Portobello Mushrooms Recipe

These Portobello Mushrooms are very simple to make and they are a great alternative when you are trying to cut back on meat.

June 2006

  • mushrooms
    The garlic-tomato mixture really brings out the flavor.
    Photo by GettyImages/Juan-Carlos-Garcia-Guerrero
  • mushrooms

Yield: 6 mushrooms

These grilled mushrooms taste great topped with a savory tomato blend.


  • 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


  1. Spray cold grill grate and utensils with grilling spray. Heat grill to medium heat.
  2. Combine tomatoes, garlic and basil in a medium bowl; blend well.
  3. 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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