Grilled Portobello Mushrooms + BBQ Link Party

By Kate Riley July 9, 2012

We had a great weekend, did you?  We invited some friends over, fired up the barbeque, made a lot of good eats, shared some wine and talked until it was late – the very best kind of summer evening.

One of my favorite appetizers to make in the summer are these cheesy, tasty wonderful grilled portobello (or ‘portabella’) mushrooms.  They’ve got everything inside: protein, vegetables, and a little bit of carbs.  Mini meals all wrapped up in one delicious package!

grilled portobello mushrooms



~ How to Make Them ~


12 medium size portobello mushrooms

olive oil

balsamic vinegar

2 diced tomatoes

1 link cooked sausage (or 1 zucchini for vegetarian)

1 clove chopped garlic (or 1 tbsp minced garlic)

4 slices white bread

½ tsp Italian seasoning

¼ cup parmesan cheese

strips of sliced Monterrey jack cheese

Clean portobello mushrooms, trim and remove stems and set aside.  Dice bread into small ½ inch pieces, dice cooked sausage* and remaining mushroom stems (trim any hard ends).  Add 2 tbsp of olive oil to pan, simmer chopped garlic over medium heat for 1 minute.  Add bread, sausage, chopped mushroom stems, and Italian seasoning to pan and toss over medium heat for 4-5 minutes until mixture is golden brown.

*for vegetarian recipe, dice zucchini and soften in olive oil before adding diced bread and mushroom caps.

crouton sausage mushroom

Place portobellos on grill pan and coat both sides with olive oil, cook on grill for 3-4 minutes (lid down) on medium low heat until mushrooms are softened.

grill portabellas

Into each cooked mushroom cap layer the crouton/sausage/mushroom mixture, then sprinkle parmesan, fresh diced tomatoes, and top with slices of Monterrey jack cheese.

add toppings to portabella


Place lid down and grill portobellos for 5 more minutes until cheese is melted.  Serve hot on a platter, drizzle with olive oil and balsamic.  Enjoy!

grilled portobello mushrooms

Printable recipe here.

Got a great grill recipe you ‘d like to share?  Link it up!


  1. Thanks for hosting, Kate! Your recipe looks delicious. (as always) Linking up from my phone today–still no power after the tornado…Looking forward to browsing recipes soon!

  2. This is a great idea! I’ve been using our gril basket for peppers and onions but I love how the mushrooms can work as a fancied-up bbq appetizer! Thanks for hosting, I always love a party that starts at a time when I can get to it on time (since I’m in the Bar Area, I can’t make the ones that start at 5am:)


  3. Yum! I could eat an entire plate of those grilled porobellos myself! They look amazing! I linked up my Grilled Artichokes (which are to die for!). Thank you for hosting!

  4. We’ve been grilling a ton lately, despite the insane temperatures we’ve had here in DC. The latest, and my favorite grilled side dish to date (though I haven’t blogged it yet – blast!) was the grilled green tomatoes I made on Saturday. I’ve always been a huge fan of fried green tomatoes, but I had never grilled them before now. I cut them into 1/4 inch slices, marinaded them for about 30 min in a batch of red wine vinegar, olive oil, salt and pepper, and then seared them over direct heat for just a few minutes per side. They were caramelized on the outside, juicy on the inside, and just amazing.

  5. My hubby absolutely loves mushrooms, I should try this soon! Looks really yum! thanks!

  6. This looks delicious. I love portobellos. In fact I love every mushroom. I will be trying this for sure.


  7. Those just look fantastic! It has been quite some time since I’ve had stuffed mushrooms, and grilling them makes them sound even better.

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