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Caprese Stuffed Portobello Mushrooms

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  • Author: Stephanie
  • 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

Description

 

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!

Ingredients

Units 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

 

  1. Preheat the Oven:
    • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. 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.
  3. Add the Caprese Filling:
    • Divide the halved cherry tomatoes and mozzarella cheese among the mushrooms, filling each cap evenly.
  4. Bake:
    • Bake in the preheated oven for 15-18 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
  5. 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.
  6. 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/