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Mozzarella-Stuffed Grilled Portobellos with Balsamic Marinade

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

These mozzarella-stuffed grilled portobellos are a sophisticated choice for any outdoor gathering. Large, earthy mushrooms are marinated in a tangy balsamic and garlic dressing before being filled with a savoury blend of melted cheeses and crisp panko breadcrumbs. The combination of fresh oregano and thyme adds a wonderful aromatic depth that complements the richness of the mozzarella.

This versatile vegetarian dish works beautifully as a substantial main course or a crowd-pleasing side for a summer barbecue. By grilling the mushrooms with the lid down, the cheese becomes perfectly gooey while the breadcrumbs develop a golden crunch. Serve these succulent stuffed mushrooms alongside a fresh green salad for a light yet satisfying homemade meal that everyone will enjoy.

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Ingredients for Mozzarella-Stuffed Grilled Portobellos with Balsamic Marinade

  • 60ml extra-virgin olive oil

  • 2 tablespoons plus 1 teaspoon balsamic vinegar

  • 3 garlic cloves, minced, divided

  • 6 large portobello mushrooms, stemmed

  • 170g panko (Japanese breadcrumbs)*

  • 110g shredded mozzarella cheese (about 140g )

  • 60g grated Parmesan cheese (about 60g )

  • 40g chopped spring onions

  • 1 1/2 teaspoons chopped fresh oregano

  • 1 1/2 teaspoons chopped fresh thyme

  • 60g ( 1/2 stick) butter, melted

How to make Mozzarella-Stuffed Grilled Portobellos with Balsamic Marinade

Whisk oil, 2 tablespoons vinegar, and 1 garlic clove in small bowl for marinade. Using spoon, scrape out gills from mushrooms and place mushrooms on rimmed baking sheet. Brush marinade over both sides of mushrooms, arrange hollow side up, and let stand at room temperature 30 minutes.

Prepare barbecue (medium heat). Mix panko, next 5 ingredients, and remaining 2 garlic cloves in medium bowl. Drizzle butter and remaining teaspoon vinegar over panko mixture and toss. Divide panko mixture among mushrooms, leaving 1/2-inch border around edges and packing down slightly. Place mushrooms on grill, stuffing side up; cover grill and cook until cheese melts and juices bubble at edges of mushrooms, rearranging mushrooms occasionally for even cooking (do not turn over), about 6 minutes.

*Panko can be used in any recipe calling for dry (not fresh) breadcrumbs — such as aubergine parmigiana, chicken tenders, or meatloaf. It is available in the Asian foods section of some supermarkets and at Asian markets.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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