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Grilled Portobello Mushroom

Perfectly bite-sized portobello mushrooms, grilled and stuffed with savory bruschetta for your next summer cookout.

Grilled Portobello Mushroom
Recipe Serves 6
Minutes Prep 5
Minutes Cook 10
Total Minutes 15
Difficulty: easy


6 large portobello mushroom caps, stems removed

Olive oil, for brushing

¼ cup Annie Chun’s Teriyaki Sauce, plus more for serving

1 pint cherry tomatoes, diced

¼ cup minced sweet onion

¼ cup fresh basil, minced, plus more for serving

½ cup crumbled feta cheese

Salt and pepper to taste


  1. Lightly grease grill grates with oil and preheat the grill to medium-high.
  2. Brush the mushroom caps with olive oil and teriyaki sauce on both sides. Sprinkle with salt.
  3. Grill the mushrooms for 5-7 minutes, flipping halfway through, until softened and lightly seared.
  4. Meanwhile, in a small bowl, combine the tomatoes, onion, basil, feta, salt and pepper to taste.
  5. When mushrooms are done, arrange them stem side up on a serving platter and fill each cup with the tomato mixture. Drizzle with more teriyaki sauce and sprinkle with basil.
  • Teriyaki
Using Annie Chun's Seaweed Crisps to make sushi rolls