Caprese Stuffed Portobello Mushrooms Recipe
Looking for a simple, delicious, and healthy dish? The Caprese Stuffed Portobello Mushrooms Recipe is perfect for you. This recipe is full of fresh flavors like mozzarella, tomatoes, and basil. It’s an easy meal to prepare, yet it looks impressive on the table.
Ingredients
- 4 large portobello mushrooms cleaned and stems removed
- 1 cup cherry tomatoes halved
- 1 cup fresh mozzarella balls or sliced mozzarella
- 1/4 cup fresh basil leaves chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic glaze optional
- Salt and pepper to taste
- 1 teaspoon garlic powder optional
- 1/4 teaspoon red chili flakes optional for spice
Instructions
Prepare the Mushrooms
- Wipe mushrooms clean with a damp cloth. Remove stems carefully and set aside for another use.
Preheat the Oven
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Season the Mushrooms
- Brush mushrooms with olive oil. Sprinkle salt, pepper, and garlic powder on top for flavor.
Mix the Filling
- In a bowl, combine cherry tomatoes, mozzarella, and chopped basil. Add a pinch of salt and pepper.
Stuff the Mushrooms
- Spoon the tomato and cheese mixture evenly into each mushroom cap. Press lightly to fit more filling.
Bake the Mushrooms
- Place mushrooms on the baking sheet. Bake in preheated oven for 18–20 minutes until cheese is melted.
Add the Balsamic Glaze
- Remove from oven. Drizzle balsamic glaze over the mushrooms for extra flavor. Serve immediately.
Garnish and Serve
- Add fresh basil leaves on top. Optionally, sprinkle a pinch of chili flakes for mild heat.
Notes
- Use fresh mozzarella for the best creamy texture.
- Cherry tomatoes can be replaced with sun-dried tomatoes for intense flavor.
- Add a sprinkle of Parmesan cheese on top for extra cheesiness.
- For a vegan option, use vegan cheese instead of mozzarella.
- Air fryer method: Cook at 375°F (190°C) for 12–15 minutes for quicker results.
- Roast mushroom stems separately with olive oil and garlic for a tasty side dish.