Step 1

In a large resealable bag or shallow dish, mix all the marinade ingredients. Add the mushrooms and gently toss to coat. Marinate for 10 minutes, flipping once.

Step 2

Heat the grill or grill pan to medium high heat. Make sure your grill grates are clean. Oil the grates right before cooking.

Step 3

In a medium bowl, mix the fresh mozzarella, tomatoes, 1 tablespoon of basil and vinegar. Season with salt and pepper to taste.

Step 4

Remove the mushrooms from the marinade and place them on the hot grill, stems side down. Cook for about 4-5 minutes. Flip the mushrooms and cook on the other side for about 5 to 6 minutes or until the mushrooms are heated through and tender.

Step 5

To fill the mushrooms with ease, you may want to remove the mushrooms from the grill and place them on a plate or sheet pan. Fill each portobello mushroom with the caprese salad and close the grill lid to allow the heat to melt the cheese. If using a grill pan, cover the grill pan with a large lid (from a pan/pot) or place the grill pan under a pre-heated broiler for a few minutes or until the cheese melts.

Step 6

Remove from the grill (or broiler), Drizzle with balsamic glaze and garnish with the remaining 1 tablespoon of basil. Serve immediately.