Caprese Stuffed Portobello Mushrooms
This Caprese Stuffed Portobello Mushroom recipe marries the rustic warmth of Italian comfort food with the bright, fresh flavors of a classic Caprese salad. Inspired by summers along the Amalfi Coast, where tomatoes, basil, and mozzarella shine at every table, this dish transforms humble portobello mushrooms into robust vessels bursting with Mediterranean charm. Roasting deepens the mushroom’s umami richness while fresh mozzarella melts luxuriously and tomatoes release their sweet juices. A final drizzle of balsamic reduction elevates this vegetarian delight from simple to sublime.
Equipment
Baking sheet
parchment paper
sharp knife
Spoon
Mixing bowl
Measuring spoons
Small saucepan (for balsamic drizzle)
Ingredients
4 large Portobello mushrooms - (caps) stems removed and gills gently scraped
2 tablespoons olive oil - extra virgin, divided
2 cloves garlic - minced
½ teaspoon kosher salt - or to taste
¼ teaspoon ground black pepper - freshly ground
1 cup cherry tomatoes - halved, organic if possible
1 cup Mozzarella cheese - (pearls) fresh ; or 1 ball diced
¼ cup basil - fresh leaves ; chiffonade (thinly sliced)- 2 tablespoons balsamic glaze - store-bought or homemade
- 1 teaspoon dried Italian seasoning - optional
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Clean the portobello mushrooms by gently brushing off any dirt and removing the stems. Use a spoon to scrape out the dark gills for a cleaner flavor and better presentation.
- Rub each mushroom cap with olive oil (about 1 tablespoon total), and season lightly on both sides with salt, pepper, and Italian seasoning if using.
- Place the mushrooms gill-side up on the prepared baking sheet and roast in the oven for 10 minutes until they begin to soften and release some moisture.
- While mushrooms roast, mix cherry tomatoes, mozzarella, minced garlic, basil, remaining 1 tablespoon olive oil, and a pinch of salt in a bowl. Spoon the mixture into the slightly cooled mushroom caps.
- Return the filled mushrooms to the oven and bake for another 12–15 minutes, until cheese is melted and slightly golden and tomatoes have started to burst.
- While baking, heat a small saucepan over medium-low and reduce balsamic vinegar for a homemade glaze if not using store-bought. Simmer until syrupy and thickened, about 5–7 minutes.
- Remove stuffed mushrooms from the oven, let cool for 2 minutes, then drizzle balsamic glaze over each and garnish with additional basil if desired.
Notes
- Swap fresh mozzarella for marinated bocconcini for added depth of flavor.
- For a dairy-free version, use plant-based mozzarella – some almond-based varieties melt exceptionally well.
- Make it heartier by adding cooked quinoa to the tomato mixture before baking.
- If mushrooms release too much water during the first roast, gently pat dry with paper towels to avoid sogginess.
Nutrition
Calories: 188kcalCarbohydrates: 10gProtein: 9gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 22mgSodium: 479mgPotassium: 427mgFiber: 2gSugar: 5gVitamin A: 460IUVitamin C: 9mgCalcium: 162mgIron: 1mg
How did this recipe turn out for you?Rate this Recipe !
