Grilled Margherita Portobello Mushrooms

Grilled Margherita Portobello Mushrooms

4.6 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 120.4
  • Total Fat: 7.2 g
  • Cholesterol: 16.4 mg
  • Sodium: 138.8 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 1.5 g
  • Protein: 10.2 g

View full nutritional breakdown of Grilled Margherita Portobello Mushrooms calories by ingredient


Tomato, basil and mozzerella cheese topping a whole portobello mushrooms. Tomato, basil and mozzerella cheese topping a whole portobello mushrooms.
Number of Servings: 2


    2 whole portobello mushrooms, stems removed, wiped clean
    1 spray olive oil, cooking spray
    1/4 C shredded, part-skim mozzerella cheese
    1/8 tsp garlic powder
    1/2 tsp dried oregano
    2 medium plum tomatoes, sliced into 1/4" thick slices
    4 fresh basil leaves (garnish)


Heat a grill or grill pan to medium-high heat.
Coat mushrooms with cooking spray; place on grill, stem side down, and cook, covered, 4 minutes. Uncover, and using tongs, flip mushrooms; cook for 4 additional minutes.
Meanwhile, in a medium bowl, mix cheese, garlic powder and oregano.
After mushrooms have cooked for 8 minutes, remove them to a tray and reduce grill heat to medium-low. Top each mushroom cap with about 2 Tbsp cheese mixture. Place mushrooms back on grill and cook covered until cheese melts (about 2 minutes).
Remove mushrooms to a serving plate and top with tomato and basil.
Yields 1 mushroom per servings.

Can garnish with high quality balsamic vinegar.

Serving Size: Makes 2 grilled mushrooms

Number of Servings: 2

Recipe submitted by SparkPeople user KIMBUG725.

Member Ratings For This Recipe

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    Very Good
    Great meatless Monday recipe. - 4/22/21

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    Very Good
    Very good! - 6/19/19

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    Love this - 1/11/18

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    I made this as my main entree (I'm a vegetarian) & paired it w/various other grilled vegs. It also looks very nice if you had company or something. - 7/29/12

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    This is a nice light dish for lunch on a summer afternoon. It was quick and easy to make and I coupled it with grilled peaches and honey. Delicious! - 7/23/11