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Caprese Stuffed Portobello Mushrooms

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Caprese Stuffed Portobello Mushrooms are a delicious and healthy dish featuring juicy portobello mushrooms filled with fresh tomatoes, mozzarella, and basil, then drizzled with balsamic glaze. This easy recipe brings the classic flavors of a Caprese salad into a hearty, savory mushroom!

Ingredients

Scale
  • 4large portobello mushrooms, stems removed and gills scraped out
  • 2 tbspolive oil
  • Salt and pepper, to taste
  • 1cup(180g) cherry tomatoes, halved
  • 8oz(225g) fresh mozzarella cheese, sliced or cubed
  • 1/4cup(15g) fresh basil leaves, torn
  • 2 tbspbalsamic glaze (store-bought or homemade)

Instructions

  1. Preheat the Oven:Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  3. Prepare the Mushrooms:Brush the portobello mushrooms with olive oil on both sides and season with salt and pepper.Place the mushrooms on the prepared baking sheet, gill side up.
  4. Brush the portobello mushrooms with olive oil on both sides and season with salt and pepper.
  5. Place the mushrooms on the prepared baking sheet, gill side up.
  6. Add the Caprese Filling:Divide the halved cherry tomatoes and mozzarella cheese among the mushrooms, filling each cap evenly.
  7. Divide the halved cherry tomatoes and mozzarella cheese among the mushrooms, filling each cap evenly.
  8. Bake:Bake in the preheated oven for 15-18 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
  9. Bake in the preheated oven for 15-18 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
  10. Add Fresh Basil and Balsamic Glaze:Remove the mushrooms from the oven and top with torn fresh basil leaves.Drizzle with balsamic glaze before serving.
  11. Remove the mushrooms from the oven and top with torn fresh basil leaves.
  12. Drizzle with balsamic glaze before serving.
  13. Serve:Serve warm as a side dish, appetizer, or light main course.
  14. Serve warm as a side dish, appetizer, or light main course.

Notes

Make it vegan:Use vegan mozzarella cheese or a plant-based cheese alternative.
Add-ins:Sprinkle with crushed red pepper flakes or a drizzle of pesto for extra flavor.
Storage:Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.

Find it online: https://cosycookery.com/caprese-stuffed-portobello-mushrooms/