Description
Caprese stuffed portobello mushrooms are a delicious and visually stunning dish that perfectly blends the earthy flavors of portobello caps with creamy mozzarella, sweet cherry tomatoes, and fragrant basil. Baked until golden and drizzled with balsamic glaze, these mushrooms are ideal for any occasion—whether as an impressive appetizer or a satisfying main course. Simple to prepare yet packed with flavor, they are sure to delight your guests and elevate your dining experience.
Ingredients
- 4 large portobello mushrooms
- 1 cup fresh mozzarella, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh basil, chopped
- 2 tablespoons balsamic glaze
- Salt and pepper to taste
- Olive oil for brushing
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Clean the portobello mushrooms with a damp cloth, remove the stems, and scoop out the gills.
- In a bowl, mix diced mozzarella, halved cherry tomatoes, chopped basil, salt, and pepper.
- Generously stuff each mushroom cap with the mixture.
- Place stuffed mushrooms on the baking sheet and bake for 20-25 minutes until cheese is melted.
- Drizzle with balsamic glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer/Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 mushroom (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg
Keywords: - For added depth of flavor, sauté garlic or spinach before mixing into the stuffing. - Substitute mozzarella with goat cheese or try adding sun-dried tomatoes for a unique twist. - Store leftovers in an airtight container for up to three days; reheat in the oven at 350°F until warmed through.