Go Back
In the realm of vegetarian cuisine, few dishes capture the essence of freshness and flavor quite like Fresh Caprese Stuffed Portobellos. This recipe combines the hearty, meaty texture of portobello mushrooms with the classic Italian flavors of the Caprese salad—ripe tomatoes, creamy mozzarella, and fragrant basil. Not only is this dish visually appealing, but it also offers a burst of flavors that can satisfy even the most discerning palates. In a world where fast food and convenience meals dominate, preparing homemade dishes allows you to control the quality and freshness of your ingredients while also providing a therapeutic cooking experience.

Fresh Caprese Stuffed Portobellos

Discover the vibrant flavors of Fresh Caprese Stuffed Portobellos, a delightful vegetarian dish that beautifully melds meaty portobello mushrooms with the classic Caprese salad ingredients. This visually stunning recipe offers a burst of freshness with ripe tomatoes, creamy mozzarella, and aromatic basil. Perfect for any occasion, these stuffed mushrooms are quick to prepare and packed with nutrients, providing a satisfying and healthy meal that doesn't compromise on taste. Enjoy the simplicity and joy of cooking with this delicious dish!
Print Recipe Pin Recipe

Ingredients
  

4 large portobello mushroom caps

1 cup cherry tomatoes, halved

8 oz fresh mozzarella cheese (diced or in small balls, bocconcini)

1 cup fresh basil leaves, chopped

2 tablespoons balsamic glaze

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

Optional: 1 tablespoon pine nuts, lightly toasted (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper for easy cleanup.

    Prepare the Mushrooms: Carefully clean the portobello caps with a damp cloth to eliminate any dirt. Remove the stems gently and, if you prefer a cleaner presentation, use a spoon to scrape out the dark gills inside each cap. Place the cleaned caps stem-side up on the prepared baking sheet.

      Marinate the Caps: In a small bowl, whisk together 1 tablespoon of olive oil, garlic powder, a sprinkle of salt, and freshly ground black pepper. Brush this flavorful mixture generously over the top and inside of each mushroom cap, ensuring even coverage.

        Prepare the Filling: In a medium bowl, combine the halved cherry tomatoes, diced mozzarella, and freshly chopped basil leaves. Drizzle the balsamic glaze and the remaining tablespoon of olive oil over the mixture. Season lightly with salt and pepper, then gently toss everything together until well coated.

          Stuff the Mushrooms: Evenly distribute the Caprese filling among the mushroom caps, mounding it generously into each to maximize flavor.

            Bake: Transfer the stuffed mushroom caps to the preheated oven. Bake for 20 to 25 minutes, or until the mushrooms are tender and the cheese is melted, bubbly, and lightly golden.

              Garnish and Serve: If using, sprinkle the toasted pine nuts over the stuffed mushrooms for an added layer of texture and flavor. Allow the mushrooms to cool slightly before serving. Enjoy your Fresh Caprese Stuffed Portobellos warm, savoring every delightful bite!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings