Grilled Portobello Caprese

Recipe created & provided by Chef Crusco Catering in Austin, TX.


  • 4 Medium size Portobello Mushrooms – cleaned and gills removed
  • 1 cup Mozzarella – grated
  • 20 Cherry tomatoes – multi colored if possible
  • EVOO
  • ¼ cup fresh basil – small leaves only
  • 3-4 tbsps. 18 year aged Balsamic Vinegar – buy from Con Olio in Austin, TX
  • Sea Salt & Fresh Pepper
  • Grated Pecorino Romano Cheese – for garnish
  • 3-4 garlic cloves – sliced thin and fried intro chips – for garnish


  1. Preheat the grill to medium-high heat. Prepare the Portobello’s by removing the stem and scraping off the gills with a spoon. Brush each side of the caps with EVOO and season with salt and pepper.
  2. Place Portobello caps directly on the grill racks and cook for 3-5 minutes on each side until tender.
  3. While the caps are cooking, prepare the other ingredients. Grate the cheese and pick the basil leaves. Sauté the cherry tomatoes for 1-2 minutes in 1 tbsp. EVOO and season with salt/pepper.
  4. Add 4-5 more tbsps. EVOO and fry the garlic chips. Also season with salt/pepper. Remove chips from the oil onto a paper towel and set aside.
  5. Next, stuff the mushrooms with the cheese and cherry tomatoes. Close the grill and cook for 2 to 3 minutes to warm the filling/melt the cheese. Remove the mushrooms and set aside.
  6. To serve, place Portobello’s onto a platter. Sprinkle the garlic chips all over and place basil leaves onto each mushroom too. Add flaky sea salt, ground black pepper and Pecorino cheese.
  7. To finish, drizzle a little of the Aged Balsamic vinegar all over the mushroom. Enjoy!