Portobello mushrooms stuffed with tomatoes, fresh Mozzarella and basil; then drizzled with balsamic glaze and baked until hot and bubbly.
Almost everyone in my family loves mushrooms; except for our youngest. With her being away at college, we tend to use them a little more in our cooking.
What is Caprese Style?
My family loves just about anything made caprese style; which basically means any food made with with tomatoes, Mozzarella cheese and fresh basil. The combination of flavors is light and refreshing.
These mushrooms are deliciously flavorful and make the perfect quick lunch, meatless weeknight dinner or vegetable side dish.
They only take 30 minutes to make from start to finish, are gluten free and low carb/Keto diet friendly.
For this recipe you’ll need the following ingredients:
- large Portobello mushrooms
- grape tomatoes (halved)
- diced fresh Mozzarella cheese
- minced garlic
- chopped fresh basil
- extra virgin olive oil
- kosher salt
- black pepper
- balsamic glaze
Use the large Portobello mushroom that are approximately 4-6 inches in diameter; not the ones called baby bella.
Baby bella mushrooms are also Portobello mushrooms that haven’t matured and are small, like the common white button mushroom.
Mushrooms are grown in the ground and are often covered in some dirt when purchased. You don’t want to clean the mushrooms until you’re ready to use them because water will get into the flesh and make them soggy
- Run the mushrooms under cool water to remove as much dirt as you can; as quickly as possible.
- Place them on a dry clean towel; then dry them off. I find using paper towels works well.
Depending on the recipe, you’ll either want to use or discard the stem. For these stuffed mushrooms, we discard them. If you’re feeling ambitious, you could also save the stems to use in a creamy mushroom soup too!
How do you make Caprese Stuffed Portobello Mushrooms?
Start by preheating the oven to 425 degrees F. Clean the mushrooms, remove the stems; then place them in an oven safe baking dish or on a baking sheet.
In a small bowl, add the tomatoes, cheese, garlic, basil, oil, salt and pepper. Mix well; then stuff the Portobello mushroom caps.
Drizzle the top with the balsamic glaze; then bake for 20 minutes until the cheese has melted and the mushrooms are hot.
We ate these Caprese Stuffed Portobello Mushrooms for lunch by themselves, but they could also be served as a vegetable side dish. Here are a few suggestions:
- Chicken Lemon Yogurt and Basil Chicken Skewers, Garlic and Herb Stuffed Chicken, Rosemary Lemon Spatchcock Chicken or Lemon Basil Chicken Cutlets
- Beef Italian Style Beef Brisket, Balsamic Meatloaf or Sun Dried Tomato and Basil Grilled Flank Steak
- Pork Caprese Stuffed Pork Loin, Parmesan Rosemary Pork Cutlets or Pork Chops with Tomatoes and Mushrooms
- Seafood Shrimp Scampi Foil Packs, Flounder Oreganata or Lemon Basil Grilled Shrimp
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES!
More Mushroom Recipes
- Portobello Mushroom Sandwiches
- Four Cheese and Sausage Stuffed Mushrooms (Carrabba’s Copycat)
- Rigatoni Pasta with Portobello Mushrooms and Spinach
- Sausage Stuffed Mushrooms
- Blueberry, Pecan and Goat Cheese Quinoa Stuffed Portobello Mushrooms
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Caprese Stuffed Portobello Mushrooms
- Start by preheating the oven to 425 degrees F.
- Clean the mushrooms, remove the stems; then place them in an oven safe baking dish or on a baking sheet.
- In a small bowl, add the tomatoes, cheese, garlic, basil, oil, salt and pepper. Mix well; then stuff the Portobello mushroom caps.
- Drizzle the top with the balsamic glaze; then bake for 20 minutes until the cheese has melted and the mushrooms are hot.