Grilled Portabellas with Tomato and Tuscan Herbs

Grilled Portabellas with Tomato and Tuscan Herbs
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

These delicious mushrooms make a flavorful sandwich topped with a slice of fresh mozzarella or provolone and served on whole grain bread. Serve a mixed green salad on the side.

  • Servings
    6 Servings
  • Serving size
    1 mushroom cap
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 mushroom cap
  • Amount per serving Calories 105

  • Total Fat 9g
    • Saturated Fat 1.3g
  • Cholesterol 0mg
  • Sodium 5mg
  • Total Carbohydrate 5g
    • Dietary Fiber 1g
    • Total Sugars 2g
  • Protein 2g
  • Potassium 315mg

Choices/Exchanges: 2 Fat, 1 Vegetable



  • Extra Virgin Olive Oil
    1/4 cup
  • lemon juice
    2 tbsp
  • balsamic vinegar
    2 tbsp
  • fresh oregano (minced)
    1 tbsp
  • fresh rosemary (minced)
    1 sprig
  • basil (minced)
    2 tbsp
  • garlic (minced)
    2 clove
  • tomatoes (chopped)
    1/2 cup
  • black pepper
    1/2 tsp
  • portabello mushrooms (wiped clean and stem removed)


  1. Combine all of the marinade ingredients in a medium bowl and put into a large tightly sealed plastic bag. Marinate mushroom caps at least 15-30 minutes at room temperature for best results.

  2. Preheat grill to medium high and place mushroom caps on grill grate. Cook under direct heat for 5 minutes per side until completely through to tender. Baste occasionally with additional marinade while cooking. You can pour any leftover marinade over mushrooms before serving.

  • Recommended

    A favorite. Marinate as long as you can. I use this a lot for a tofu marinade, too.