Meatless Monday: Grilled Portobello Mushroom and Heirloom Tomato Caprese Stack

Grilled Portabello and Heirloom Tomato Caprese Stacks

I just got back from a week long vacation in Wisconsin Dells with all of Mike’s family. Each year I look forward to this trip. I feel like some people might look at going to the same place and doing the same things each year as boring. Well, I have news for you. It isn’t!

This year I was happy to make memories with Andy. Well, memories he won’t remember quite yet. But I will remember them. I will remember how excited he was to be around all his cousins and how happy he was that there was a bouncy seat in the water.

Although this trip is such a highlight of our summer, it also signals the end of the summer. Womp, womp.

Meatless Monday: Grilled Portabello Mushroom and Heirloom Tomato Caprese Stacks

We only have two weeks before Mike is back at school and working tirelessly to get his little football team that could to the playoffs. It will be back to busy weeks and weeknights. Back to falling asleep on the couch on Friday night because we (mainly Mike) are so tired. Back to football games on Saturdays with just that little window of time after the game to do something as a family.

I better stop now, because I am getting depressed. On the bright side, like I said earlier, there are still two weeks.

So, fire up your grills, bust out your baby pools, and crack open a shandy, kids. We still have time. It may not be much, but it is enough to enjoy this quick and pretty stack of salad. I guess it is a salad. Or maybe a side dish. Either way, it is a great way to end summer BBQ season.

Meatless Monday: Grilled Portobello Mushroom and Heirloom Tomato Caprese Stack

A show stopping salad or side dish that displays all the greatness of seasonal heirloom tomatoes and lemony grilled portabello mushrooms.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 4 Portabello Mushrooms stems removed
  • Juice from 1 Lemon
  • ¼ Cup Olive Oil
  • Pinch of Salt and Pepper
  • ½ Teaspoon Dried Oregano
  • 2 Large Heirloom Tomatoes sliced
  • 2 Ovoline Fresh Mozzarella sliced
  • Fresh Basil chopped
  • 2 Tablespoons Balsamic Vinegar
  • Drizzle of Olive Oil
  • Salt and Pepper to taste


  1. Mix the lemon juice, olive oil, salt, pepper, and oregano together in a large bowl. Toss the mushrooms in the lemon juice mixture. Let the mushrooms marinate while the grill gets hot.
  2. Set your grill to medium heat. Once hot, add the mushrooms, top side down to the grill. Grill for five minutes on each side.
  3. Layer the mushrooms, sliced tomatoes, and sliced mozzarella. You can do smaller stacks or one big stack, whatever works best for the crowd you are serving. Drizzle the olive oil and balsamic vinegar over the stack/stacks along with salt, pepper, and fresh basil.

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  • Susan
    August 6, 2014 at 3:59 pm

    Okay seriously, is school just starting earlier and earlier everywhere? We always started after labor day here. August = summer = time off from school! I guess for now eating all the tomatoes will do.

  • francesca
    August 6, 2014 at 9:42 am

    Beautifully photographed <3

  • Sadye
    August 5, 2014 at 11:43 am

    We went to the same place every year for vacay throughout the vast majority of my childhood — no regrets, and no shame!

  • Jennie @themessybakerblog
    August 5, 2014 at 6:27 am

    I’m so sad that summer is leaving us. I feel like it just arrived. My husband keeps counting down the days until football. He even has me planning an appetizer menu. Oh, and I’m going to miss less traffic, peaches, tomatoes, and lazy evening on the deck. This stack is gorgeous. I’m happy to hear that you had a great vacation.

  • Stephanie @ Girl Versus Dough
    August 4, 2014 at 6:48 pm

    Mmmm, I love all the things going on in this stack! And I love that you went to Wisconsin Dells for vacation — I’ve been there so many times and I never tire of it. I can’t wait to take little Avery for the first time!