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Caprese Stuffed Portobello Mushrooms Recipe - Image 2

Caprese Stuffed Portobello Mushrooms

A delightful twist on the classic Caprese salad, these stuffed mushrooms are perfect for a quick appetizer or side dish. Fresh mozzarella, tomatoes, and basil combine to create a flavorful filling in a tender portobello cap.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large portobello mushroom caps stems removed and gills scraped out
  • 1 cup fresh mozzarella diced or shredded
  • 1 cup cherry tomatoes halved
  • 1/4 cup fresh basil leaves julienned
  • 2 tablespoons balsamic glaze
  • 2 tablespoons olive oil
  • 1 clove garlic minced

Equipment

  • Baking sheet
  • Parchment paper or aluminum foil
  • Mixing bowl
  • Spoon
  • Pastry brush

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. Brush the portobello mushroom caps with olive oil on both sides and season with salt and pepper. Place them gill-side up on the prepared baking sheet.
  3. In a bowl, mix the diced mozzarella, halved cherry tomatoes, julienned basil, and minced garlic. Season with a pinch of salt and pepper.
  4. Spoon the mozzarella mixture evenly into the mushroom caps, pressing it down gently to fill the caps.
  5. Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
  6. Remove from the oven and drizzle with balsamic glaze before serving. Enjoy warm or at room temperature.

Notes

Chef's Tips:
• For a deeper flavor, marinate the mushroom caps in olive oil and balsamic vinegar for 30 minutes before stuffing.
• Avoid overfilling the mushrooms to prevent the filling from spilling out during baking.
• Serve as a side dish with grilled meats or as an appetizer at your next gathering.
Food Safety:
• Ensure mushrooms are cooked to an internal temperature of at least 165°F (74°C) for food safety.
• Store leftovers in the refrigerator and consume within 3 days.