Caprese Stuffed Portobello Mushrooms

Introduction

Caprese Stuffed Portobello Mushrooms are a mouthwatering Italian-inspired dish that combines the classic flavors of Caprese salad—juicy tomatoes, fresh mozzarella, and fragrant basil—with the meaty, earthy richness of portobello mushrooms. This dish is perfect as a light vegetarian main course, an appetizer, or even a side dish for grilled meats.

The mushrooms act as a hearty “bowl,” holding all the creamy, melty cheese, sweet tomatoes, and a drizzle of balsamic glaze. It’s simple yet elegant, quick enough for a weeknight dinner, and fancy enough for entertaining guests.

Why I Love This Recipe

I absolutely love this recipe because it’s fresh, healthy, and incredibly satisfying without feeling heavy. The portobello mushrooms have a meaty texture, which makes them feel indulgent and filling even though they’re vegetarian. The gooey melted mozzarella combined with basil and a splash of tangy balsamic glaze is just divine.

Another reason I love it is its versatility—you can serve it as a starter, a side, or a main. It’s naturally gluten-free, low-carb, and can be made vegan with simple swaps. Plus, it looks so beautiful when plated, making it a dinner-party-worthy recipe that’s also ridiculously easy to prepare.

Why It’s a Must-Try Dish

• Classic flavors with a twist: The Caprese combination is timeless, and the mushroom base adds depth.
• Healthy yet hearty: High in nutrients, low in carbs, and protein-rich with cheese.
• Quick & easy: Minimal prep and cooks in under 30 minutes.
• Customizable: Easily adaptable for vegans, keto diets, or creative flavor twists.
• Impressive presentation: Looks gourmet but takes little effort.

Recipe Details

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 servings
• Calories per Serving: ~280 kcal
• Course: Main Course / Appetizer / Side Dish
• Cuisine: Italian-Inspired

Ingredients

For the Mushrooms:

• 4 large portobello mushrooms, stems and gills removed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt & black pepper to taste

For the Filling:

• 8 oz (225 g) fresh mozzarella cheese, sliced
• 1 cup cherry tomatoes, halved
• ¼ cup fresh basil leaves, torn
• 1 tablespoon balsamic glaze (store-bought or homemade)
• ½ teaspoon dried oregano (optional, for extra flavor)

Garnish:

• Extra fresh basil leaves
• Additional balsamic glaze drizzle

Step-by-Step Preparation Method

Step 1: Prepare the Mushrooms

1. Preheat oven to 400°F (200°C).
2. Clean mushrooms with a damp paper towel. Remove stems and gently scrape out the gills with a spoon.
3. Brush the inside and outside of mushrooms with olive oil.
4. Season with garlic, salt, and black pepper.

Step 2: Bake the Mushrooms

1. Place mushrooms, gill side up, on a baking sheet lined with parchment paper.
2. Pre-bake for 8–10 minutes to soften and release excess moisture.
3. Carefully drain any liquid from the mushrooms.

Step 3: Add the Filling

1. Place slices of mozzarella inside each mushroom cap.
2. Top with cherry tomato halves.
3. Sprinkle with oregano (if using).

Step 4: Final Bake

1. Return mushrooms to the oven and bake for another 8–10 minutes, until cheese is melted and bubbly.

Step 5: Garnish and Serve

1. Remove from oven and let cool slightly.
2. Sprinkle with fresh basil leaves.
3. Drizzle generously with balsamic glaze before serving.

How to Serve

1. Serve as a light vegetarian main with a green salad or garlic bread.
2. As a starter, serve one mushroom per person on a small plate.
3. Pair with pasta, grilled chicken, or fish for a more substantial meal.

Recipe Tips

• Drain excess liquid: Portobello mushrooms release a lot of moisture. Pre-baking and draining helps avoid sogginess.
• Use fresh mozzarella: Fresh mozzarella melts beautifully and gives the best flavor.
• Homemade balsamic glaze: Simmer balsamic vinegar until reduced to half and syrupy for a fresh, tangy drizzle.
• Avoid overbaking: Mushrooms can shrink too much if baked too long.

Variations

• Vegan Option: Use vegan mozzarella and balsamic reduction.
• Caprese with a Twist: Add roasted red peppers or sun-dried tomatoes for extra depth.
• Protein Boost: Add cooked quinoa, couscous, or chickpeas to the filling.
• Cheesy Upgrade: Mix mozzarella with Parmesan or provolone for a richer flavor.
• Spicy Kick: Add red pepper flakes or drizzle with chili oil.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 2 days. Reheat in the oven at 350°F (175°C) until warm.
• Freezing: Not recommended, as mushrooms release too much water and become mushy when thawed.

Special Equipment Needed

• Baking sheet or oven-safe dish
• Parchment paper (optional, for easy cleanup)
• Sharp knife for slicing mozzarella and tomatoes

Conclusion

Caprese Stuffed Portobello Mushrooms are the perfect blend of fresh Italian flavors and hearty mushroom richness. They’re quick to prepare, visually stunning, and endlessly versatile. Whether you serve them as a main dish, appetizer, or side, they’ll always impress with their balance of creaminess, tang, and earthiness.

If you’re looking for a light, flavorful, and restaurant-worthy vegetarian dish, this recipe is a must-try!

Print Recipe

Caprese Stuffed Portobello Mushrooms

Author: admin Cuisine: Italian-Inspired Courses: Appetizer

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 4 Calories: 280kcal

Description

Caprese Stuffed Portobello Mushrooms are a mouthwatering Italian-inspired dish that combines the classic flavors of Caprese salad—juicy tomatoes, fresh mozzarella, and fragrant basil—with the meaty, earthy richness of portobello mushrooms.

Ingredients

Scale

1/2x 1x 2x 3x

For the Mushrooms:

• 4 large portobello mushrooms, stems and gills removed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt & black pepper to taste

For the Filling:

• 8 oz (225 g)
• 1 cup cherry tomatoes, halved
• ¼ cup fresh basil leaves, torn
• 1 tablespoon balsamic glaze (store-bought or homemade)
• ½ teaspoon dried oregano (optional, for extra flavor)

Garnish:

• Extra fresh basil leaves
• Additional balsamic glaze drizzle

Instructions

1. Step 1: Prepare the Mushrooms: Preheat oven to 400°F (200°C). Clean mushrooms with a damp paper towel. Remove stems and gently scrape out the gills with a spoon.Brush the inside and outside of mushrooms with olive oil. Season with garlic, salt, and black pepper.
2. Step 2: Bake the Mushrooms: Place mushrooms, gill side up, on a baking sheet lined with parchment paper. Pre-bake for 8–10 minutes to soften and release excess moisture. Carefully drain any liquid from the mushrooms.
3. Step 3: Add the Filling: Place slices of mozzarella inside each mushroom cap. Top with cherry tomato halves. Sprinkle with oregano (if using).
4. Step 4: Final Bake: Return mushrooms to the oven and bake for another 8–10 minutes, until cheese is melted and bubbly.
5. Step 5: Garnish and Serve: Remove from oven and let cool slightly. Sprinkle with fresh basil leaves. Drizzle generously with balsamic glaze before serving.

Keywords: Caprese Stuffed Portobello Mushrooms