Grilled Portobello Mushrooms

Grilled to perfection and topped with creamy bocconcini cheese, these portobellos are sure to please both the vegetarians and meat eaters in the crowd.

  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Makes: 4 servings
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All You Need

  • 1/4 cup (60 mL) balsamic vinegar
  • 1/2 cup (125 mL) extra virgin olive oil
  • 1 pkg (35 g) Club House Pasta Prima Salad Dressing mix
  • 4 medium portobello mushrooms, stems removed
  • 1 container (200 g) bocconcini cheese, cut into 1/2 inch (1 cm ) slices
  • 2 medium tomatoes, cut into 1/2 inch (1 cm) slices
  • 0 fresh basil leaves, finely sliced
  • 0 fresh parmesan cheese, shaved (optional)


  1. Combine balsamic vinegar, olive oil and dressing mix.

  2. Pour half the dressing into a glass dish or plastic bag. Add Portobello mushrooms. Turn to coat all sides. Marinate for 1 hour. Reserve remaining dressing.

  3. Grill marinated mushrooms over medium heat until tender, about 5 to 7 minutes

  4. Place sliced bocconcini cheese on top of each mushroom. Top with sliced tomato. Continue layering to desired height. Garnish with basil leaves and Parmesan cheese, if desired

  5. Drizzle with reserved dressing.


Need a little inspiration? We’re ready with a few suggestions.