Grilled Portobello Mushrooms


  • ⅔ cup chopped Roma tomato
  • ¼ cup (1 ounce) shredded mozzarella cheese
  • 1 teaspoon extra-virgin olive oil, divided
  • 1/8 dried rosemary
  • ⅛ teaspoon coarsely ground black pepper
  • 1 garlic clove, crushed
  • 4 portobello mushroom caps
  • 1 1/2 tablespoons fresh lemon juice 
  • 2 teaspoons soy sauce
  • Cooking spray
  • 2 teaspoons minced fresh parsley


With its high precision temperature control,
the pellet grill can be expanded into
a versatile cooking station for various needs.
Monument Pellet Grills Collection



  1. Heat grill to medium high heat
  2. Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.
  3. Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, lemon juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on a grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
  4. Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill for 3 minutes or until the cheese is melted. Sprinkle with parsley.

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