Description
If you're searching for a delightful dish that merges the freshness of a Caprese salad with the savory depth of Portobello mushrooms, look no further than Caprese Stuffed Portobello Mushrooms.
Ingredients
Scale
- 4 large Portobello mushroom caps, stems and gills removed
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella, cubed or sliced
- 1/4 cup fresh basil leaves, chopped
- 2 tbsp balsamic glaze (store-bought or homemade)
- 2 cloves garlic, minced
Instructions
- Begin by preheating your oven to 400°F (200°C). As the oven heats, arrange a baking sheet lined with parchment paper. Carefully wash the Portobello mushroom caps, remove the stems, and scrape out the gills gently using a spoon. This will create the perfect cavity for your stuffing.
- Brush both sides of each cleaned mushroom cap with olive oil, ensuring an even coat that will keep the mushrooms moist in the baking process. Sprinkle each side with a pinch of salt and pepper, then place them gill-side up on the prepared baking sheet.
- In a medium-sized mixing bowl, combine the halved cherry tomatoes, cubed or sliced mozzarella, minced garlic, and freshly chopped basil. This vibrant mixture is what infuses the mushrooms with that classic Caprese taste. Spoon the mixture evenly into the hollowed-out gill sides of each mushroom cap.
- Place the stuffed mushrooms into the preheated oven. Bake for approximately 15–18 minutes or until the mushrooms are tender and the cheese is perfectly melted and bubbly. This step infuses all the flavors together for a cohesive and delicious bite.
Notes
Choose fresh, firm Portobello mushrooms for the best texture and flavor. Avoid any that are slimy or too soft.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Appetizer
Nutrition
- Calories: 150 per serving
- Sodium: 200 mg
- Protein: 8 g