Caprese Stuffed Portobello Mushrooms (Print)

Portobello mushrooms baked with mozzarella, tomato, basil, and balsamic for a flavorful Italian-inspired vegetarian dish.

# Components:

→ Mushrooms

01 - 4 large portobello mushroom caps, stems and gills removed
02 - 2 tablespoons olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Filling

05 - 7 oz fresh mozzarella cheese, sliced
06 - 2 medium ripe tomatoes, sliced
07 - 1/4 cup fresh basil leaves, torn or whole
08 - 1 tablespoon balsamic glaze, plus extra for serving
09 - 1 clove garlic, minced

→ Topping

10 - 2 tablespoons grated Parmesan cheese (optional)
11 - Freshly ground black pepper, to taste

# Directions:

01 - Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper. Lightly brush both sides of the portobello mushroom caps with olive oil and season them with salt and freshly ground black pepper. Arrange the caps gill-side up on the prepared baking tray.
02 - In a small bowl, whisk together the minced garlic and a small amount of olive oil, then brush this mixture evenly over the interior surface of each mushroom cap. Carefully arrange the sliced mozzarella, followed by the tomato slices, and then the fresh basil leaves within each mushroom cap.
03 - Drizzle the assembled mushroom caps with balsamic glaze and, if using, sprinkle with grated Parmesan cheese. Bake for 20 to 25 minutes, or until the mushrooms are tender and the mozzarella is fully melted and bubbling.
04 - Remove the stuffed mushrooms from the oven. Season with additional freshly ground black pepper and drizzle with extra balsamic glaze for an enhanced finish before serving.

# Chef Secrets:

01 -
  • Ready in just 40 minutes from start to finish
  • Vegetarian and gluten free without sacrificing flavor
  • Uses simple ingredients you can find year round
  • Elegant presentation with minimal effort
  • Versatile as either a main dish or impressive side
02 -
  • Perfect for meal prep can be assembled up to 8 hours ahead and baked just before serving
  • Contains approximately 210 calories per serving making it a satisfying but light option
  • Naturally gluten free and vegetarian friendly great for accommodating dietary restrictions
  • High in protein with 13 grams per serving providing good nutritional value
03 -
  • For an extra layer of flavor brush the mushroom caps with garlic infused olive oil instead of plain olive oil. I keep a bottle in my pantry specifically for recipes like this one.
  • To prevent soggy mushrooms place them gill side down on paper towels for 10 minutes after cleaning to release excess moisture.
  • When selecting tomatoes remember that smaller varieties like Roma or cocktail tomatoes often have better flavor outside of peak summer season and release less liquid during baking.
  • And finally if you want to make your own balsamic glaze simply simmer regular balsamic vinegar in a small saucepan until reduced by half its volume for a fraction of the cost of store bought.

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