Name: Caprese Stuffed Portobello Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 large Portobello mushrooms; 1 cup grape tomatoes ((halved)); 2 ounces diced fresh Mozzarella cheese; 1 tablespoon minced garlic; 1 tablespoon chopped fresh basil; 1 tablespoon extra virgin olive oil; pinch kosher salt; pinch black pepper; balsamic glaze ((for drizzle))

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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.

I like to top my favorite steak with sautéed mushrooms, add them to sauces and eat them in recipes like these Caprese Stuffed Portobello Mushrooms.

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.

Some of our favorite caprese recipes include Caprese Stuffed Chicken Roll Ups, Caprese Stacks with Pan Seared Prosciutto and the classic Caprese Salad.

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.

Equipment

oven safe baking dish (or sheet pan)
small mixing bowl

Ingredients Needed

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.

Cleaning Mushrooms

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 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.

Serving Suggestions

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

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