Caprese Stuffed Portobellos

These elegant Caprese Stuffed Portobellos feature large mushroom caps filled with a vibrant mix of fresh mozzarella, ripe cherry tomatoes, and fragrant basil. Roasted to perfection and finished with a balsamic glaze, they make a delightful and flavorful vegetarian main course or appetizer.

Photo is illustrative and may not depict the finished recipe. Follow the written ingredients and method.

By the Home Cooking Recipes Editorial Team · How we develop and review recipes

• Prep time: 14 minutes
• Cook time: 19 minutes
• Total time: 33 minutes
• Servings: 4
• Difficulty: Easy
• Cuisine: International

Ingredients

• 4 large portobello mushroom caps, stems removed
• 2 tablespoons olive oil, divided
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 8 ounces fresh mozzarella, drained and diced into 1/2-inch cubes
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tablespoons balsamic glaze

Instructions

1. Preheat oven to 400F (200C). Line a baking sheet with parchment paper.
2. Gently scrape out the dark gills from the inside of each portobello mushroom cap using a spoon. Brush the caps on both sides with 1 tablespoon of olive oil.
3. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, minced garlic, salt, and pepper. In a separate medium bowl, combine the diced mozzarella, halved cherry tomatoes, and thinly sliced basil.
4. Place the mushroom caps gill-side up on the prepared baking sheet. Spoon the mozzarella and tomato mixture evenly into each mushroom cap.
5. Bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
6. Carefully remove from the oven. Drizzle each stuffed portobello with balsamic glaze before serving warm.

Tips

• To prevent excess moisture, gently scrape out the dark gills from the portobello caps and pat the mushrooms dry before seasoning and filling.
• Ensure your fresh mozzarella is well-drained to avoid a watery filling. If it seems very wet, pat it dry with a paper towel before dicing.
• For a richer flavor, you can briefly sauté the mushroom caps on the stovetop for 2-3 minutes per side before stuffing and baking.

Frequently Asked Questions

Can I use different types of tomatoes for the filling?

Yes, you can use diced Roma tomatoes or even sun-dried tomatoes (rehydrated if dry-packed) as a substitute for cherry tomatoes. Adjust the quantity to your preference.

What can I serve these stuffed portobellos with?

These portobellos are versatile. Serve them as a light main course with a side salad, or as an impressive appetizer alongside crusty bread or a small pasta dish.

How do I make balsamic glaze if I don't have any?

You can easily make balsamic glaze by simmering 1/2 cup of balsamic vinegar in a small saucepan over medium-low heat until it reduces by half and thickens to a syrup-like consistency, about 10-15 minutes.