The first time I made these Caprese Stuffed Portobello Mushrooms Recipe, I was amazed at how simple they were to prepare, yet they tasted like they came straight out of an Italian kitchen! The meaty portobellos become the perfect vessel for a filling of sweet tomatoes, creamy mozzarella, and fresh basil, drizzled with tangy balsamic.
I’ve served these as appetizers, sides, and even a light main dish, and they’ve been a hit every single time. The flavors are vibrant, the process is easy, and the results are absolutely delicious. You’ll definitely want to add this to your recipe rotation! You can also enjoy similar recipes like this Stuffed Mushroom Dip Recipe for more mushroom-inspired dishes.
Fresh Ingredients You’ll Need
Here’s what goes into this delicious recipe. Each ingredient plays a key role, so choose fresh, quality options for the best flavor!
- 4 large portobello mushrooms (firm, fresh mushrooms hold their shape best for stuffing)
- 8 ounces fresh mozzarella cheese, cubed (for creamy, gooey deliciousness)
- 1 cup cherry tomatoes, quartered (sweet, juicy tomatoes are perfect here)
- 1/4 cup fresh basil, chopped (avoid dried basil to keep the flavor bright and aromatic)
- 1 tablespoon balsamic vinegar (adds a tangy, sweet balance)
- 2 tablespoons olive oil (for flavor and to keep the filling moist)
- 2 cloves garlic, minced (adds a punch of savory goodness)
- Salt and pepper to taste (enhances and balances all the flavors)
Note: This recipe makes 4 stuffed mushrooms, serving 4 people depending on whether it’s used as an appetizer or main.
How to Customize Your Mushrooms?
Make these mushrooms your own with a few creative variations!
- Go Dairy-Free: Use a plant-based mozzarella alternative or sprinkle nutritional yeast for a cheesy flavor.
- Spice It Up: Add a pinch of red chili flakes for some heat, or drizzle pesto over the top for extra zest.
- Add Crunch: Toss in some chopped walnuts or pine nuts to elevate the texture.
- Try Lemon: Swap the balsamic vinegar for a squeeze of fresh lemon for a lighter, citrusy twist.
For more hearty and flavorful ideas, you might love this Bobby Flay Salisbury Steak Recipe with Mushroom Gravy, which pairs perfectly with a side of these stuffed mushrooms.
Cooking Time Snapshot
You’ll have these gorgeous mushrooms ready in no time!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Tools to Make Your Cooking Easy
Having the right equipment makes a big difference. Here’s what you’ll need!
- Baking sheet – To hold the portobellos while they bake.
- Parchment paper – Keeps your baking sheet mess-free and prevents the mushrooms from sticking.
- Mixing bowl – Perfect for tossing together the Caprese filling.
- Knife & cutting board – For cutting the cheese, tomatoes, and basil, as well as prepping the mushrooms.
How to Make Caprese Stuffed Portobello Mushrooms?
Bringing this dish to life is easy with these step-by-step instructions. Each step builds the layers of flavor until you have perfectly baked mushrooms that everyone will love.
Step 1: Clean the Mushrooms
Start by prepping your portobello mushrooms. Use a damp paper towel to gently clean the surface, wiping off any dirt. Avoid rinsing them under water, as they can absorb excess moisture and turn soggy. Carefully remove the stems and, using a spoon, scrape out the gills to create a bowl-like shape.
Step 2: Make the Filling
Next, prepare your Caprese-inspired filling. Chop the cherry tomatoes, cube the mozzarella, and finely chop the fresh basil. Add everything to a mixing bowl along with minced garlic. Drizzle in the olive oil and balsamic vinegar, then season with salt and pepper. Gently mix until the ingredients are evenly coated and combined.
Step 3: Stuff and Assemble
Place your prepared portobellos on a parchment-lined baking sheet, gill-side up. Spoon the Caprese filling generously into each mushroom. Press the filling down lightly to pack it in and ensure the flavors meld together as they cook.
Step 4: Bake Until Perfection
Preheat your oven to 375°F (190°C) and bake the mushrooms for 20 to 25 minutes. They’re done when the mushrooms are juicy and tender while the cheese is beautifully melted and golden around the edges. The aroma will be irresistible!
Step 5: Garnish and Serve
Once baked, remove the mushrooms from the oven and give them a final flourish by topping with fresh basil leaves and a drizzle of balsamic glaze for a restaurant-quality touch. Serve warm and watch them disappear fast!
Tips for Making This Recipe Even Better
I’ve learned a few tricks to perfect this recipe, and I’m happy to share them with you!
- Choose the Right Mushrooms: Look for large, unblemished portobellos for the best presentation and easy stuffing.
- Drain Juicy Tomatoes: If your tomatoes are extra juicy, drain them slightly to keep the filling from making the mushrooms soggy.
- Don’t Skip Prepping: Removing the gills not only gives room for stuffing but also prevents any bitter flavors.
- Taste Before Stuffing: Adjust the filling with extra garlic, salt, or vinegar depending on your taste buds.
Serving Ideas for Caprese Stuffed Portobello Mushrooms
These mushrooms are as versatile as they are flavorful!
- Light Main Dish: Pair them with a crisp green salad drizzled with lemon vinaigrette.
- Elegant Side Dish: Serve alongside grilled chicken or salmon for a hearty meal.
- Appetizer: Plate them on a serving tray for parties or gatherings and watch them disappear!
- Finishing Touch: Don’t forget some extra fresh basil and balsamic glaze for added flair and flavor.
Nutritional Information
Here’s a quick glance at what you’re getting in each serving of this healthy, flavorful dish.
- Calories: 150
- Protein: 6g
- Carbohydrates: 9g
- Fat: 10g
Make Ahead and Storage Tips
You can easily prepare these mushrooms ahead of time, making them a stress-free option for entertaining or busy weeknights.
Make Ahead
Prepare and stuff the mushrooms, then cover and refrigerate them on a baking sheet for up to 24 hours. Bake them fresh when you’re ready to serve!
Leftovers
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, place them in a preheated oven at 325°F until warmed through. Avoid freezing, as it can make the mushrooms watery and change their texture.
Why You’ll Fall in Love with This Recipe?
From the vibrant flavors to the versatile uses, there’s so much to adore about this dish!
- Quick to Prepare: Simple steps and minimal ingredients make this a time-saving recipe.
- Versatile Appeal: Perfect for any occasion, from weeknight dinners to party appetizers.
- Dietary Flexibility: Easily adaptable for vegan, dairy-free, or low-carb preferences.
- Rich Flavors: Each bite bursts with the perfect balance of earthy, creamy, and tangy notes.
- Healthy Yet Indulgent: Packed with nutrients while feeling decadent and satisfying.
Once you try these Caprese Stuffed Portobello Mushrooms, I’m sure they’ll become a staple in your kitchen. Happy cooking and enjoy every delicious bite! Explore more ideas in the Lunch Recipes section for a variety of delicious options.
This video breaks down the recipe step-by-step, making it easy to follow along and cook perfectly:
Caprese Stuffed Portobello Mushrooms Recipe
Ingredients
- 4 large portobello mushrooms firm and fresh
- 8 oz fresh mozzarella cheese cubed
- 1 cup cherry tomatoes quartered
- 1/4 cup fresh basil chopped
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 2 cloves garlic minced
- Salt and pepper to taste
Instructions
- Start by prepping your portobello mushrooms. Use a damp paper towel to gently clean the surface, wiping off any dirt. Avoid rinsing them under water, as they can absorb excess moisture and turn soggy. Carefully remove the stems and, using a spoon, scrape out the gills to create a bowl-like shape.
- Next, prepare your Caprese-inspired filling. Chop the cherry tomatoes, cube the mozzarella, and finely chop the fresh basil. Add everything to a mixing bowl along with minced garlic. Drizzle in the olive oil and balsamic vinegar, then season with salt and pepper. Gently mix until the ingredients are evenly coated and combined.
- Place your prepared portobellos on a parchment-lined baking sheet, gill-side up. Spoon the Caprese filling generously into each mushroom. Press the filling down lightly to pack it in and ensure the flavors meld together as they cook.
- Preheat your oven to 375°F (190°C) and bake the mushrooms for 20 to 25 minutes. They’re done when the mushrooms are juicy and tender while the cheese is beautifully melted and golden around the edges. The aroma will be irresistible!
- Once baked, remove the mushrooms from the oven and give them a final flourish by topping with fresh basil leaves and a drizzle of balsamic glaze for a restaurant-quality touch. Serve warm and watch them disappear fast!
Notes
- Choose firm mushrooms for easy stuffing and better texture.
- Drain tomatoes slightly if they’re very juicy to avoid soggy filling.
- Remove gills to eliminate bitterness and create more space.
- Taste filling before stuffing and adjust seasoning to your liking.
