Grilled Portobella with Basil, Tomatoes, and Goat Cheese

Mushroomgrilledstuffed Here they are Mitch! Mitch is a really good friend of mine from Louisiana, and he loves these mushrooms. It was his request that reminded me to post them to my blog; however, I would have eventually remembered to share them because they are mouth-watering delicious!


We served these this past weekend on grill night with Mom and Dad. They were a nice accompaniment to our grilled Italian salad. After eating these, Dad wasn’t even disappointed in there not being any meat.

For the marinade you’ll need equal parts of these ingredients:

Marinade ingredients

James thinks this marinade (his concoction) is the most important part, but I’m not sure because I love the combination of basil, tomatoes and goat cheese so I think it’s the stuffing that makes this so delicious.


Or you could argue with both of us and say it has to be these nice plump portobellas that give this recipe its tastiness. Make sure you find portabellas that are nice and firm. Floppy, squishy mushrooms are not the best grilling material. I learned that the hard way when all the stuffing just slid right off. After spooning it back on, it was still mouth-watering delicious, but just not as pretty. And you know me; I do not like ugly food.

Pretty or ugly though, you must try these next time you’re in the mood for grilling, and Mitch can vouch for their tastiness.

Grilled Portobella Mushroom with Basil, Tomatoes, and Goat Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons honey teriyaki marinade
  • 3 tablespoons soy sauce
  • 3 tablespoons olive oil
  • 4 large portabella mushrooms
  • 4 oz goat cheese
  • ½ cup cherry tomatoes
  • 4-5 leaves of fresh basil
  1. Place mushrooms on a flat pan to marinade.
  2. In a small bowl, mix balsamic vinegar, honey teriyaki, soy sauce, and olive oil.
  3. Spoon the marinade mixture equally into each mushroom, covering the entire center of the mushroom.
  4. Let the mushrooms sit for 30 minutes.
  5. After 30 minutes, pour off the extra marinade.
  6. Crumble the goat cheese and spread it evenly around the mushrooms.
  7. Slice the tomatoes and place them equally around the mushrooms.
  8. Roll all 4 basil leaves like a cigar and slice them into long strips.
  9. Spread the leaves on top.
  10. Grill mushrooms for about 7 minutes on medium heat.


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