Grilled Portobello Mushrooms from the Public Domain Cookbook—original source of recipe, public domain government resource

  • Serves: 4



  1. Prepare the grill.
  2. In a small bowl, combine tomatoes, mozzarella, ½ teaspoon of the olive oil, rosemary, pepper and garlic.
  3. Using a spoon, scoop out the gills of the mushroom caps and remove the stems and discard.
  4. In a small bowl, mix ½ teaspoon of the olive oil, lemon juice and soy sauce.
  5. Using a pastry brush, brush the soy sauce mixture on both sides of the mushroom caps.
  6. Grill the caps, stem side down first for 5 minutes on each side or until soft.
  7. Spoon ¼ cup of the tomato and cheese mixture into each cap, cover and grill for about 3 minutes or until cheese has melted.
  8. Garnish with cilantro.
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