Caprese Stuffed Portobello Mushrooms

These Caprese Stuffed Portobello Mushrooms are the perfect blend of fresh ingredients and bold flavors. A twist on the classic Caprese salad, these mushrooms are filled with ripe tomatoes, creamy mozzarella, and a drizzle of balsamic glaze, all baked to perfection. Simple yet elegant, this dish makes for a delicious appetizer or a light main course that’s both satisfying and visually stunning.

Why This Recipe Works

Portobello mushrooms are the ideal vessel for a Caprese-style filling. Their large, meaty texture holds up beautifully to the ingredients, while adding a savory depth of flavor. The fresh tomatoes, mozzarella, and basil bring all the classic Caprese flavors together in a warm, comforting way. Plus, these stuffed mushrooms are easy to make and perfect for impressing guests or treating yourself to something special.

Ingredients for Caprese Stuffed Portobello Mushrooms:

• 4 large Portobello mushrooms, stems removed and gills scraped out

• 1 cup fresh mozzarella cheese, cubed or shredded

• 1 cup cherry tomatoes, halved

• 1/4 cup fresh basil leaves, chopped

• 2 tablespoons balsamic vinegar (for glaze)

• 1 tablespoon olive oil

• Salt and pepper to taste

• 1/4 teaspoon garlic powder (optional)

• Extra basil leaves for garnish

Step-by-Step Instructions:

1. Prepare the Mushrooms:

Preheat your oven to 375°F (190°C). Clean the Portobello mushrooms with a damp cloth and remove the stems. Using a spoon, gently scrape out the gills from the underside of each mushroom to make room for the filling.

2. Make the Balsamic Glaze:

In a small saucepan, combine the balsamic vinegar and olive oil. Bring it to a simmer over medium heat and let it cook for about 5-7 minutes, stirring occasionally. The glaze should thicken slightly. Once it has reached your desired consistency, remove from heat and set aside.

3. Prepare the Filling:

In a mixing bowl, combine the fresh mozzarella, cherry tomatoes, and chopped basil. Season with a pinch of salt, pepper, and garlic powder if desired. Stir everything together until well combined.

4. Stuff the Mushrooms:

Place the mushroom caps on a baking sheet, gill side up. Carefully spoon the Caprese filling into each mushroom, pressing it down lightly to ensure it stays in place.

5. Bake the Mushrooms:

Drizzle the stuffed mushrooms with a little olive oil, then bake them in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the mozzarella is melted and bubbly.

6. Finish with Balsamic Glaze:

Once the mushrooms are done, remove them from the oven and drizzle the balsamic glaze over the top. Garnish with additional fresh basil for a pop of color and extra flavor.

7. Serve:

Serve the Caprese Stuffed Portobello Mushrooms warm as a delicious appetizer or a light main course. These mushrooms are best enjoyed fresh, but you can store any leftovers in the refrigerator for up to two days.

Tips for Variations:

• Protein Option: For added protein, top the mushrooms with grilled chicken or shrimp.

• Dairy-Free Version: Substitute the mozzarella with a dairy-free cheese alternative for a vegan version.

• Add Nuts: For extra texture, sprinkle chopped pine nuts or walnuts on top before baking.

Final Thoughts:

Caprese Stuffed Portobello Mushrooms are a delightful and satisfying dish, with all the fresh flavors of Caprese salad tucked inside a meaty mushroom cap. Whether you’re serving them as an appetizer at a dinner party or enjoying them as a solo meal, this dish is sure to impress with its simplicity and elegance.