Grilled Portobello Parmesan

Chef Mark has been at the grill making an excellent cookout treat: Grilled Portobello Parmesan. To bring out the most flavor,  Portobello caps are first marinated in a balsamic dressing, and then topped with tomato, basil, and three cheeses. This is a great recipe to add variety to your grilling repertoire. As Chef Mark says, “Why stick with chicken or eggplant? Portobello Parmesan is just as tasty—and it doesn’t need any breading.” 

Grilled Portobello Parmesan

Yield: 6 servings
Active time: Prep: 35 min
Total time: Total: 40 min


• 6 tablespoons extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 large garlic clove, pressed
• 6 large portobello mushrooms, stemmed, gills scraped out
• 1 cup whole-milk ricotta cheese
• 1/2 cup plus 6 tablespoons finely grated Parmesan cheese
• 3 tablespoons chopped fresh basil, divided
• 6 1/3-inch-thick heirloom tomato slices (from 2 very large tomatoes)
• 7 to 8 ounces Fontina cheese, thinly sliced


1. Prepare barbecue grill (medium-high heat).

2. Whisk extra-virgin olive oil, balsamic vinegar, and pressed garlic clove in small bowl. Season dressing to taste with salt and pepper.

3. Arrange mushrooms on rimmed baking sheet, gill side up. Sprinkle with salt and pepper. Note: Be sure to choose mushrooms that are fresh to get the best, mouthwatering results.

4. Spoon a generous tablespoon of dressing into each mushroom; swirl to coat.

5. Stir ricotta cheese, 1/2 cup Parmesan cheese, and 2 tablespoons chopped fresh basil in small bowl to blend. Season to taste with salt and pepper.

6. Arrange tomato slices on plate; sprinkle with salt and pepper.

7. Place mushrooms on grill, gill side down. Grill until edges begin to soften, 3 to 5 minutes, depending on thickness of mushrooms. Transfer mushrooms, gill side up, to the same baking sheet you used earlier. Nestle 1 tomato slice into each mushroom. Divide ricotta cheese mixture atop sliced tomatoes, spreading to cover, about 3 tablespoons per mushroom.

8. Top with Fontina cheese slices, dividing equally. Sprinkle 1 tablespoon Parmesan cheese over each. Carefully return mushrooms to grill. Cover barbecue and cook until mushrooms are soft and cheese is melted, about 5 minutes.

9. Sprinkle remaining chopped fresh basil over. Place mushrooms on plates. Drizzle remaining dressing around mushrooms and serve.


4 Responses to Grilled Portobello Parmesan

  1. Marion Harvey says:

    Yum! This sounds super! I am a regular diner in our dining room and love all the recipes that Mark and Joe and their staff bring us.. Although I’m not a vegetarian per se, I enjoy most of the vegetarian dishes equally with the regular fare, which is also super. And “delicious” describes well all the features of this month’s e-news – what a treat!

  2. Looks so special. I am looking forward to trying it and have a son who loves to grill for his friends and family that I will pass it on to as well as the vegetarians in the family.
    Thank you for the sharing. Evelyn
    Executive Director
    Glenridge, Inc.
    St. Louis, MO

  3. Kayla M. says:

    I had the opportunity to try a sample of these. They are fantastic!

  4. Diane Johnson says:

    I’m not a vegetarian but Chef Mark’s vegetarian dishes are fabulous and I can’t wait to try this recipe. They’re so flavorful that I don’t miss the meat.
    Thanks for sharing this!

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