Caprese Stuffed Portobellos

$- 4 large portobello mushroom caps - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella balls, halved - 1 cup fresh basil leaves, chopped - 2 tablespoons balsamic glaze - 2 tablespoons olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - Optional: Grated Parmesan cheese for topping When choosing portobello mushrooms, look for caps that are firm and smooth. They should be dark brown and free from spots. Avoid any that feel slimy or have a strong odor. For tomatoes, choose plump cherry tomatoes that are bright and shiny. They should feel heavy for their size. Fresh mozzarella should be soft and slightly springy. Always go for basil that is bright green with no browning or wilting. Fresh herbs bring out the best flavors in your dish. If you can't find portobello mushrooms, you can use large cremini or shiitake mushrooms. For mozzarella, consider using burrata or even feta cheese for a tangy twist. If you are out of balsamic glaze, a mix of vinegar and honey can work well. For those who want to skip cheese, you can add more vegetables or nuts for a different texture. {{ingredient_image_1}} First, heat your oven to 400°F (200°C). Grab four large portobello mushroom caps. Use a damp cloth to clean them well. Make sure to remove the stems gently. This will give you a nice space to fill later. In a large bowl, mix one cup of halved cherry tomatoes, one cup of halved fresh mozzarella balls, and one cup of chopped fresh basil leaves. This mix brings freshness and flavor. Drizzle two tablespoons of balsamic glaze and two tablespoons of olive oil over the mix. Add one teaspoon of garlic powder. Season with salt and pepper to taste. Stir the mixture gently to combine all the flavors. Place the cleaned portobello caps, gill-side up, on a baking sheet lined with parchment paper. Spoon the Caprese mixture into each cap. Pack the filling slightly for a hearty bite. If you like, sprinkle some grated Parmesan cheese on top. Bake them in your preheated oven for about 20 minutes. The mushrooms should be tender, and the cheese will be melted and bubbly. Once they are done, let them cool for a couple of minutes before serving. Enjoy the fresh and flavorful meal! When making Caprese stuffed portobellos, avoid overcooking the mushrooms. If they get too soft, they lose their shape. Clean the caps gently; don’t use water, as they can soak it up. Make sure to season the filling well. Under-seasoned food can taste bland and uninviting. Finally, pack the filling too lightly. If you don’t fill them well, they won’t have enough flavor. To boost the flavor of your dish, try adding fresh herbs. Oregano or thyme pairs well with the basil. A pinch of red pepper flakes adds heat and zest. You can also use fresh garlic instead of garlic powder for a more robust taste. Consider a splash of lemon juice for brightness. This adds a fresh, zesty touch that balances the richness of the cheese. Serve your stuffed portobellos on a rustic wooden board for a lovely display. Drizzle some extra balsamic glaze around the plate for a nice touch. Fresh basil leaves scattered on top make the dish pop. You could also pair them with a light salad for a complete meal. A side of crusty bread works well, too, perfect for soaking up any juices. Pro Tips Choose Fresh Ingredients: For the best flavor, select ripe cherry tomatoes, fresh mozzarella, and vibrant basil. Don’t Overstuff: While it’s tempting to pack the filling, leaving some space will help the mushrooms cook evenly. Experiment with Cheese: Try adding different cheeses like goat cheese or feta for a unique twist on flavor. Let Them Rest: Allow the stuffed mushrooms to cool for a few minutes after baking to enhance the flavors and avoid burns. {{image_2}} Caprese stuffed portobellos are already vegetarian. You can keep it simple with the classic recipe. For a twist, try adding roasted red peppers. They add a sweet, smoky flavor. You can also use different cheeses like goat cheese or feta. Each cheese gives a new taste. This recipe is gluten-free. Make sure your balsamic glaze does not have gluten. You can easily check the label. Use fresh ingredients and avoid any bread-based toppings. This way, you keep the meal safe for gluten-sensitive friends. You can get creative with other ingredients too. Try adding spinach or arugula for some greens. You can mix in olives for a briny taste. If you like spice, add crushed red pepper flakes. Just be careful not to overpower the flavors. These changes keep the dish fresh and fun! After your meal, let the Caprese stuffed portobellos cool down. Then, place them in an airtight container. You can store them in the fridge for up to three days. This keeps them fresh and tasty. If you want to keep them longer, consider freezing them. To reheat, preheat your oven to 350°F (175°C). Place the stuffed portobellos on a baking sheet. Cover them with foil to keep them moist. Heat for about 15 minutes. Check if they are warm all the way through. You can also use a microwave. Heat them for about one minute. Enjoy them warm for the best taste. You can freeze these delicious mushrooms for up to two months. Pack them tightly in a freezer-safe container. Make sure to label the container with the date. When you are ready to eat, thaw them in the fridge overnight. Then, reheat them in the oven as mentioned above. This way, you can enjoy this meal anytime! Yes, you can prepare the Caprese filling in advance. Mix the cherry tomatoes, mozzarella, and basil. Store it in the fridge for up to a day. You can stuff the portobello caps just before baking. This saves time and keeps the mushrooms fresh. These stuffed mushrooms pair well with many sides. You can serve them with a light salad or garlic bread. A fresh arugula salad adds a nice touch. You might also enjoy them with grilled vegetables or a simple pasta dish. Yes, you can use other mushrooms if you like. For example, large shiitake or cremini mushrooms work well. Just make sure they are big enough to hold the filling. Each type adds a different flavor and texture, so feel free to experiment! You learned how to create tasty Caprese stuffed portobellos. I shared tips on choosing fresh ingredients and ways to make your dish shine. We covered mistakes to avoid and how to store leftovers. You even saw fun variations and answered key questions. Now, go ahead and try making these portobellos. They can impress your family or guests. Your skills in the kitchen will grow with each dish you create. Enjoy cooking and tasting!$

Delicious portobello mushrooms stuffed with fresh mozzarella, cherry tomatoes, and basil, drizzled with balsamic glaze.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Appetizer

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

4 large portobello mushroom caps
1 cup cherry tomatoes, halved
1 cup fresh mozzarella balls, halved
1 cup fresh basil leaves, chopped
2 tablespoons balsamic glaze
2 tablespoons olive oil
1 teaspoon garlic powder
to taste salt and pepper
optional grated Parmesan cheese for topping

Instructions

Preheat your oven to 400°F (200°C).
Carefully clean the portobello mushroom caps with a damp cloth and remove the stems.
In a large bowl, mix the halved cherry tomatoes, mozzarella balls, and chopped basil.
Drizzle the mixture with balsamic glaze, olive oil, garlic powder, and season with salt and pepper to taste. Stir gently to combine.
Place the portobello caps, gill-side up, on a baking sheet lined with parchment paper.
Spoon the Caprese mixture generously into each portobello cap, packing it slightly.
If desired, sprinkle grated Parmesan cheese on top of each stuffed mushroom.
Bake in the preheated oven for about 20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Remove from the oven and let cool for a couple of minutes before serving.

Notes

Serve on a rustic wooden board or white plate, garnished with extra fresh basil leaves and a drizzle of balsamic glaze around the edges for an elegant touch.

Keyword Caprese, stuffed mushrooms, vegetarian