Caprese Stuffed Portobello Mushrooms
Caprese Stuffed Portobello Mushrooms are a delicious and healthy dish featuring juicy portobello mushrooms filled with fresh tomatoes, mozzarella, and basil, then drizzled with balsamic glaze. This easy recipe brings the classic flavors of a Caprese salad into a hearty, savory mushroom!
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Gluten Free
Ingredients
Scale
- 4 large portobello mushrooms, stems removed and gills scraped out
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 cup (180g) cherry tomatoes, halved
- 8 oz (225g) fresh mozzarella cheese, sliced or cubed
- 1/4 cup (15g) fresh basil leaves, torn
- 2 tbsp balsamic glaze (store-bought or homemade)
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the Mushrooms:
- Brush the portobello mushrooms with olive oil on both sides and season with salt and pepper.
- Place the mushrooms on the prepared baking sheet, gill side up.
- Add the Caprese Filling:
- Divide the halved cherry tomatoes and mozzarella cheese among the mushrooms, filling each cap evenly.
- Bake:
- Bake in the preheated oven for 15-18 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
- Add Fresh Basil and Balsamic Glaze:
- Remove the mushrooms from the oven and top with torn fresh basil leaves.
- Drizzle with balsamic glaze before serving.
- Serve:
- Serve warm as a side dish, appetizer, or light main course.
Notes
- Make it vegan: Use vegan mozzarella cheese or a plant-based cheese alternative.
- Add-ins: Sprinkle with crushed red pepper flakes or a drizzle of pesto for extra flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.
Find it online: https://recipe.ukfinda.com/caprese-stuffed-portobello-mushrooms/