Panzanella Topped Grilled Portabellas

Elevate your summer grilling game with these Panzanella Topped Grilled Portabellas, a vibrant twist on the classic Tuscan bread salad. Meaty portabella mushroom caps are brushed with olive oil and grilled to smoky perfection, serving as a hearty base for a fresh, colorful panzanella. Juicy cherry tomatoes, crisp cucumber, zesty red onion, and golden toasted bread come together in a tangy balsamic vinaigrette, while fragrant garlic and basil add bursts of flavor. Finished off with optional shaved Parmesan, this dish is a showstopper that combines smoky, grilled goodness with refreshing salad textures. Ready in under 40 minutes, it’s a satisfying vegetarian entrée ideal for outdoor gatherings or weeknight dinners alike.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces Portabella mushrooms (large, stem removed)
• 1.5 cups Cherry tomatoes (halved)
• 1 cup Cucumber (diced)
• 0.5 cup Red onion (thinly sliced)
• 2 cups Day-old crusty bread (cubed into 1-inch pieces)
• 4 tablespoons Olive oil
• 2 tablespoons Balsamic vinegar
• 0.5 cup Fresh basil leaves (chopped)
• 2 cloves Garlic (minced)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Parmesan cheese (optional, shaved)

Directions

Step 1

Preheat your grill or grill pan to medium heat.

Step 2

Brush both sides of the portabella mushrooms with 2 tablespoons of olive oil and season with a pinch of salt and black pepper. Set aside.

Step 3

Place cubed bread on a baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat, then toast in a 350°F (175°C) oven for 8-10 minutes or until golden and crispy. Alternatively, toast in a dry skillet over medium heat. Let cool slightly.

Step 4

In a large mixing bowl, combine halved cherry tomatoes, diced cucumber, thinly sliced red onion, toasted bread cubes, minced garlic, and fresh basil. Toss gently to mix.

Step 5

In a small bowl, whisk together balsamic vinegar, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make a vinaigrette. Pour over the salad mixture and toss well to coat. Let the flavors meld as you prepare the mushrooms.

Step 6

Place prepared portabella mushrooms gill-side down on the preheated grill. Cook for 5-7 minutes, then flip and cook gill-side up for another 5-7 minutes, or until tender and slightly charred. Remove from grill.

Step 7

To serve, place each grilled mushroom gill-side up on a plate. Spoon a generous amount of the panzanella salad onto each mushroom cap.

Step 8

Optional: Top with shaved Parmesan cheese for garnish.

Step 9

Serve immediately and enjoy!

Nutrition Facts

Serving size	(1597.0g)

Amount per serving	% Daily Value*
Calories	1820.9

Total Fat 85.1g	0%
Saturated Fat 21.5g	0%
Polyunsaturated Fat 5.3g
Cholesterol 47.6mg	0%
Sodium 3643.0mg	0%
Total Carbohydrate 207.1g	0%
Dietary Fiber 22.6g	0%
Total Sugars 38.1g
Protein 69.0g	0%

Vitamin D 51.8IU	0%
Calcium 1108.8mg	0%
Iron 11.2mg	0%
Potassium 3159.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.0%

Protein: 14.8%

Carbs: 44.3%