Photo of Grilled margherita portobello mushrooms by WW

Grilled margherita portobello mushrooms

Points® value
Total Time
18 min
8 min
10 min
Like mushroom pizza burgers minus the buns. They make wonderful main dishes, or slice each mushroom cap into quarters for a sophisticated, forkless appetiser.


Portabella mushrooms

4 item(s), stems removed, wiped clean with a damp paper towel

Olive oil cooking spray

1 spray(s)

Shredded part-skim mozzarella cheese

½ cup(s)

Garlic powder

¼ tsp(s)

Dried oregano

1 tsp(s)

Plum tomato

2 medium, sliced into 1/4-inch-thick slices

Fresh basil

8 tbsp(s), fresh (for garnish)


  1. Heat a grill or grill pan to medium-high heat. Place mushrooms on a tray and lightly coat with cooking spray.
  2. Place mushrooms on grill, underside (gill) down, and cook, covered, 4 minutes. Uncover and using tongs, flip mushrooms; cook for 4 minutes more.
  3. Meanwhile, in a small bowl, combine cheese, garlic powder and oregano.
  4. After mushrooms have cooked for 8 minutes, remove them to a tray and reduce grill heat to medium-low. Fill each mushroom cap with about 2 tablespoons of seasoned cheese. Place mushrooms back on grill and cook, covered, until cheese melts, about 2 minutes.
  5. Remove mushrooms to a serving plate and top each with 4 slices of tomato and 2 basil leaves.
  6. Yields 1 mushroom per serving.


Enhance the flavour of the mushrooms with a drizzle of high-quality balsamic vinegar. Serve on light hamburger buns or whole wheat rolls for upscale portobello pizza burgers (may affect Points values).