Caprese Stuffed Portobello Mushrooms
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.
- 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)
Instructions
- Preheat oven to 400°F (200°C).
- Clean portobello mushrooms by wiping off dirt and removing stems and gills if desired.
- Place mushrooms on a baking sheet, drizzle with olive oil, and season with salt, pepper, and garlic if using.
- Roast for 10 minutes to soften and release moisture.
- Remove from oven and fill each mushroom with sliced mozzarella and halved cherry tomatoes.
- Return to oven and bake for 8–10 more minutes, or until cheese is melted and bubbly.
- 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
