Caprese Stuffed Portobello Mushrooms Recipe: Tasty Garden Joy
Savory portobello mushrooms burst with classic caprese flavors in this delightful stuffed mushroom recipe.
Fresh ingredients dance together, creating a mozzarella-packed caprese stuffed portobello mushroom experience that screams summer comfort.
Meaty portobello caps become the perfect vessel for rich, melty cheese and bright basil notes.
Juicy tomatoes add a vibrant pop of color and freshness to each bite.
These elegant yet simple mushrooms work beautifully as an appetizer or light main course.
Elegant and approachable, this dish promises to impress even the most discerning palate.
You’ll want to make these irresistible mushrooms again and again.
Quick Recipe Overview
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Calories: 270 kcal
Servings: 5
Caprese Mushroom Ingredient Essentials
For Base Ingredients:For Caprese Filling:For Finishing Touches:Gear You’ll Need for Stuffed Portobellos
How to Bake Caprese Stuffed Mushrooms
Crank your oven to a toasty 400F and get a baking sheet ready with a light coating of grease or parchment paper.
Gently brush each portobello with olive oil, then sprinkle with salt and pepper. Arrange them gill-side up on the prepared tray.
Scatter halved cherry tomatoes and chunks of mozzarella into each mushroom cap, creating a colorful and delicious landscape.
Slide the tray into the hot oven and let the happen for 15-18 minutes. Wait until the mushrooms become tender and the cheese turns into a golden, bubbling masterpiece.
Pull the mushrooms out and shower them with torn basil leaves. Drizzle a zigzag of balsamic glaze across the top for a tangy finish.
Serve these beauties while they’re hot – perfect as a stunning side, crowd-pleasing appetizer, or light meal that’ll make everyone’s taste buds dance.
Toppings and Substitutes for Caprese Lovers
Serve These Mushrooms Hot from the Oven
Store Caprese Mushrooms and Keep Them Juicy
FAQs
Portobello mushrooms are low in calories, high in nutrients, and packed with vitamins, minerals, and antioxidants. They’re an excellent source of protein, fiber, and important minerals like selenium and potassium.
While mozzarella works best for a classic caprese flavor, you can substitute with other melting cheeses like provolone or fontina. Just ensure the cheese complements the delicate mushroom and tomato flavors.
Select firm, smooth mushrooms with no dark spots or wrinkles. The caps should be intact and have a rich, deep brown color. Avoid mushrooms that look dry or have soft, mushy areas.
Yes, the Caprese Stuffed Portobello Mushrooms are naturally vegetarian and gluten-free, making them a versatile dish for people with dietary restrictions or those seeking a light, nutritious meal.
Print
Mouthwatering Caprese Stuffed Portobello Mushrooms
- Total Time: 28 minutes
- Yield: 5 1x
Description
Savory Caprese Stuffed Portobello Mushrooms blend Italian classic ingredients with hearty mushroom caps. Fresh mozzarella, tomatoes, and basil create a delightful Mediterranean-inspired dish perfect for summer gatherings or quick weeknight meals.
Ingredients
- 4 large portobello mushrooms
- 8 oz (225 g) fresh mozzarella cheese, sliced or cubed
- 1 cup (180 g) cherry tomatoes, halved
- 2 tbsps olive oil
- ¼ cup (15 g) fresh basil leaves, torn
- 2 tbsps balsamic glaze
- Salt, to taste
- Pepper, to taste
Instructions
- Preparation: Preheat oven to 400F (200C) and line a baking sheet with parchment paper or lightly grease the surface.
- Mushroom Preparation: Brush portobello mushrooms with olive oil, seasoning both sides with salt and pepper, then arrange gill-side up on the prepared baking sheet.
- Filling Assembly: Generously layer halved cherry tomatoes and mozzarella chunks into each mushroom cap, creating a rich and colorful foundation.
- Roasting Process: Slide the baking sheet into the preheated oven, roasting for 15-18 minutes until mushrooms become tender and cheese melts into a golden, bubbling layer.
- Finishing Touches: Remove from oven and garnish with torn fresh basil leaves, then elegantly drizzle balsamic glaze over the stuffed mushrooms for a complex flavor profile.
- Serving: Plate and serve immediately while warm, showcasing these versatile mushrooms as an appetizer, side dish, or light main course.
Notes
Choose Fresh Ingredients: Select ripe, firm portobello mushrooms with smooth caps and vibrant cherry tomatoes for maximum flavor and texture.
Prep Mushroom Technique: Remove mushroom stems gently and scrape out gills using a spoon to create a clean, spacious filling cavity without breaking the delicate cap.
Moisture Management: Pat mushrooms completely dry after cleaning to prevent watery results and ensure crisp, roasted edges during baking.
Cheese Melting Hack: Cut mozzarella into uniform small chunks to guarantee even melting and prevent unmelted cheese patches in the final dish.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Appetizer, Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 270
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 30 mg
John Nicholson
Lead Writer & Recipe Developer
Expertise
Recipe Testing and Development, Kitchen Hacks and Time-Saving Tips, Flavor Pairing and Ingredient Selection, Engaging Food Writing and Storytelling
Education
Johnson & Wales University
John Nicholson honed his skills at Johnson & Wales University, learning how to use fresh, local ingredients and down-to-earth techniques to make cooking simple and satisfying.
His recipes blend Southern comfort flavors with a modern touch, inviting everyone to cook with ease and confidence.
Living in Charleston, John takes cues from the city’s lively food scene, local markets, and seasonal produce. He’s all about making meals stress-free through easy tips, flavor pairings, and fun experiments in the kitchen