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.

Caprese Stuffed Portobellos
  • 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.