Go Back
- 4 large Portobello mushrooms, stems removed - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella balls, halved - 1/4 cup fresh basil leaves, torn - 2 tablespoons balsamic glaze - 2 tablespoons olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - 1/4 teaspoon red pepper flakes (optional) Caprese stuffed Portobello mushrooms shine with fresh flavors. You will find all the ingredients easy to find. The Portobello mushrooms serve as a hearty base. Their deep, earthy flavor pairs well with the bright toppings. Cherry tomatoes add a sweet burst of flavor. Halving them helps release their juices during cooking. Fresh mozzarella balls melt beautifully, giving a creamy texture. I love using torn basil leaves for a fresh, herbal note. Balsamic glaze adds a tangy sweetness. Olive oil helps bring all the flavors together. Garlic powder adds a warm depth, while salt and pepper enhance the dish. For a little kick, red pepper flakes can be added. Gathering these ingredients is simple. You can find them at most grocery stores or farmers' markets. Using fresh ingredients makes a noticeable difference in taste. Enjoy the process of preparing this flavorful delight! First, preheat your oven to 375°F (190°C). This step gets the oven ready for our delicious mushrooms. Next, clean the Portobello mushrooms. Use a damp paper towel to wipe them gently. Remove the stems and place them on a baking sheet, gill-side up. Now, it's time to season the mushroom caps. Drizzle olive oil over each mushroom. Then, sprinkle garlic powder, salt, and pepper on top. If you like a bit of heat, add red pepper flakes. Rub the seasoning into the mushrooms to ensure they are well-coated. For the stuffing, grab a mixing bowl. Combine the halved cherry tomatoes and fresh mozzarella balls. Add the torn basil leaves to the bowl. Finally, drizzle in the balsamic glaze. Toss everything gently to mix. This step makes the stuffing vibrant and full of flavor. Now, spoon the tomato and mozzarella mixture into each mushroom cap. Fill them generously, so each bite is packed with goodness. Place the baking sheet in the preheated oven. Bake the stuffed mushrooms for 20 to 25 minutes. Check for doneness when the mushrooms are tender and the cheese is melted and golden. After baking, let the mushrooms cool for a few minutes. This cooling step helps the flavors settle. Enjoy your beautiful Caprese stuffed Portobello mushrooms! To cook Portobello mushrooms evenly, choose large ones. They should feel firm and not too soft. When cleaning the mushrooms, use a damp paper towel. Avoid soaking them in water. This keeps them from getting soggy. Choose fresh ingredients for the best taste. Look for bright cherry tomatoes and creamy mozzarella balls. Fresh basil should smell strong and sweet. If you can, buy these items at a local market. This ensures better quality and flavor. For extra flavor, try adding Italian seasoning or fresh garlic. You can also mix in some sun-dried tomatoes for a rich taste. A pinch of oregano can make the dish even better. For presentation, drizzle more balsamic glaze over each stuffed mushroom. This adds a beautiful shine and enhances flavor. Serve them on a rustic platter. Adding fresh basil leaves around the mushrooms makes the dish pop. You can also drizzle olive oil on the side for dipping. {{image_2}} You can switch up the cheese in this dish. Instead of fresh mozzarella, try goat cheese or feta. These cheeses add a tangy flavor that pairs well. You can also use shredded mozzarella for a different texture. If you're out of Portobello mushrooms, try using large cremini or shiitake mushrooms. These options still hold the stuffing well. They also have great flavor and texture. To make this dish vegan or dairy-free, replace mozzarella with vegan cheese. You can find many options at stores today. Nutritional yeast can also add a cheesy flavor without dairy. For gluten-free needs, make sure to check your balsamic glaze. Some brands add gluten. Otherwise, the recipe is gluten-free with the ingredients listed. Enjoy this dish without worry! To keep your Caprese stuffed Portobello mushrooms fresh, store them in the fridge. Use an airtight container to prevent moisture loss. Place a paper towel in the container to absorb any extra moisture. This helps keep the mushrooms from becoming soggy. Leftovers can last up to three days in the refrigerator. After that, they may lose their taste and texture. When you want to enjoy your leftovers, reheat them carefully. The best way is in the oven. Preheat your oven to 350°F (175°C). Place the mushrooms on a baking sheet and cover them with foil. Heat for about 10-15 minutes, until warm. This method helps keep the cheese melty and the mushrooms tender. You can also use a microwave if you're in a hurry. Heat for 1-2 minutes, but be aware that the texture may change. You can pair these mushrooms with many sides. Here are some great options: - Garlic Bread: Crunchy and warm, it’s a classic. - Mixed Green Salad: Fresh greens add a nice crunch. - Quinoa: This nutty grain is filling and healthy. - Pasta: A light pasta dish can balance the meal. - Roasted Vegetables: Colorful and tasty, they add variety. These sides enhance the meal and bring out the flavors of the mushrooms. Yes, you can prep these mushrooms before serving. Here’s how: - Prep the Mushrooms: Clean and season them in advance. - Make the Filling: Mix tomatoes, mozzarella, and basil ahead of time. - Store Separately: Keep the mushrooms and filling in the fridge. When you're ready to cook, just fill the mushrooms and bake. This saves time and lets you enjoy your meal. To tell when your mushrooms are ready, watch for these signs: - Tender Texture: The mushrooms should feel soft to the touch. - Melted Cheese: The mozzarella should be bubbly and slightly golden. - Juices: You may see juices from the mushrooms and filling. Baking time is about 20-25 minutes. Keep an eye on them for the best results. Caprese stuffed Portobello mushrooms are a tasty dish made with fresh ingredients. We covered how to prepare, stuff, and bake them for perfect flavor. Using fresh produce like basil and tomatoes boosts taste and health. Remember, you can alter ingredients to suit your diet. Store leftovers properly to enjoy later. Whether for dinner or a party, these mushrooms will impress everyone. Cook them your way and share with friends to spread the joy!

Caprese Stuffed Portobello Mushrooms

Indulge in a delicious twist on Italian flavors with these Caprese Stuffed Portobello Mushrooms! This easy recipe combines juicy cherry tomatoes, creamy mozzarella, and fresh basil, all baked to perfection in hearty Portobello caps. Perfect as an appetizer or a light meal, these stuffed mushrooms are not only tasty but also visually stunning. Click to explore the full recipe and bring a touch of Italy to your dinner table!
Print Recipe Pin Recipe

Ingredients
  

4 large Portobello mushrooms, stems removed

1 cup cherry tomatoes, halved

1 cup fresh mozzarella balls, halved

1/4 cup fresh basil leaves, torn

2 tablespoons balsamic glaze

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper to taste

1/4 teaspoon red pepper flakes (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    Clean the Portobello mushrooms with a damp paper towel and place them on a baking sheet, gill-side up.

      Drizzle the olive oil over the mushrooms and sprinkle with garlic powder, salt, pepper, and red pepper flakes if using. Rub the seasoning into the mushrooms to coat evenly.

        In a mixing bowl, combine the halved cherry tomatoes, mozzarella balls, torn basil leaves, and balsamic glaze. Toss gently to combine.

          Spoon the tomato and mozzarella mixture evenly into each Portobello mushroom cap, filling them generously.

            Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden.

              Remove from the oven and let them cool for a few minutes before serving. Drizzle with additional balsamic glaze if desired.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                  - Presentation Tips: Serve the stuffed mushrooms on a rustic wooden platter garnished with additional fresh basil leaves for a pop of color. A drizzle of olive oil on the side can enhance the presentation.