Caprese Stuffed Portobello Mushrooms

Why You’ll Love This Recipe

• A simple, nutritious recipe with minimal ingredients.
• Combines classic Caprese flavors with a savory, meaty mushroom base.
• Ready in under 30 minutes.
• Naturally gluten-free and easily made low-carb.
• Elegant enough for guests yet easy enough for weeknights.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large portobello mushrooms
• Cherry or grape tomatoes
• Fresh mozzarella (sliced or small balls)
• Fresh basil leaves
• Olive oil
• Balsamic glaze
• Salt and pepper
• Garlic or garlic powder (optional)

Directions

1. Preheat the oven to 400°F (200°C).
2. Clean the portobello mushrooms by brushing off dirt and removing the stems and gills if desired.
3. Drizzle the mushrooms with olive oil and season with salt and pepper.
4. Roast the mushrooms for 10 minutes to soften and release excess moisture.
5. Remove from the oven and fill each mushroom with mozzarella and halved cherry tomatoes.
6. Return to the oven and bake for an additional 8–10 minutes, or until the cheese is melted and bubbly.
7. Top with fresh basil and a drizzle of balsamic glaze before serving.

Servings and timing

Serves 4 people.
Prep time: 10 minutes
Cook time: 18–20 minutes
Total time: 28–30 minutes

Variations

• Add pesto to the filling for extra basil flavor.
• Sprinkle with shredded parmesan before baking for added richness.
• Add cooked quinoa or couscous to make the dish heartier.
• Use sun-dried tomatoes for a more intense flavor.
• Add spinach or arugula under the cheese for extra greens.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) for 8–10 minutes, or in the air fryer for 4–5 minutes.
Freezing is not recommended, as mushrooms and fresh mozzarella may release excess moisture.

FAQs

Should I remove the gills from the mushrooms?

It’s optional, but removing the gills creates more room for filling and reduces excess moisture.

Can I make this recipe dairy-free?

Yes, use dairy-free mozzarella or omit the cheese and add more tomatoes and basil.

Can I grill the mushrooms instead of baking?

Yes, grill them for 5–7 minutes before adding the filling, then cook until the cheese melts.

Why pre-bake the mushrooms?

Pre-baking helps remove excess moisture so the final dish doesn’t become soggy.

Can I use large tomatoes instead of cherry tomatoes?

Yes, just chop them into small pieces.

What kind of mozzarella works best?

Fresh mozzarella slices or mini mozzarella balls melt beautifully for this recipe.

Can I prepare these mushrooms ahead of time?

You can pre-bake the mushrooms and assemble the filling, then bake right before serving.

Are portobello mushrooms healthy?

Yes, they’re low in calories and rich in antioxidants, fiber, and nutrients.

Can I add protein?

You can add cooked chicken, shredded turkey, or white beans to the filling.

What should I serve with this dish?

It pairs well with light pasta, quinoa, roasted vegetables, or a fresh green salad.

Conclusion

Caprese stuffed portobello mushrooms are a delicious fusion of fresh, bright Caprese flavors and the hearty earthiness of roasted mushrooms. Easy to prepare, customizable, and perfect for a healthy meal or side dish, this recipe is one you’ll make again and again.

Caprese Stuffed Portobello Mushrooms

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Caprese stuffed portobello mushrooms are a light yet satisfying dish that blends juicy tomatoes, fresh mozzarella, and basil inside roasted mushrooms. This gluten-free, wholesome recipe is perfect for a quick dinner, appetizer, or side.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Appetizer
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 4 large portobello mushrooms
• 1 cup cherry or grape tomatoes, halved
• 6 oz fresh mozzarella (sliced or small balls)
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 2 tbsp balsamic glaze
• Salt and pepper to taste
• 1 clove garlic, minced (or 1/2 tsp garlic powder, optional)

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Instructions

1. Preheat oven to 400°F (200°C).
2. Clean portobello mushrooms by wiping off dirt and removing stems and gills if desired.
3. Place mushrooms on a baking sheet, drizzle with olive oil, and season with salt, pepper, and garlic if using.
4. Roast for 10 minutes to soften and release moisture.
5. Remove from oven and fill each mushroom with sliced mozzarella and halved cherry tomatoes.
6. Return to oven and bake for 8–10 more minutes, or until cheese is melted and bubbly.
7. Top with fresh basil and drizzle with balsamic glaze. Serve immediately.

Notes

• Pre-roasting the mushrooms prevents sogginess.
• Remove gills to make room for more filling and reduce moisture.
• Add a spoonful of pesto for an herbaceous twist.
• Sprinkle with parmesan or add sun-dried tomatoes for added flavor depth.
• Not ideal for freezing due to water content of mushrooms and cheese.

Nutrition

• Serving Size: 1 stuffed mushroom
• Calories: 210
• Sugar: 4g
• Sodium: 290mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 11g
• Cholesterol: 25mg