Caprese Stuffed Portobello Mushrooms Recipe

Caprese Stuffed Portobello Mushrooms Recipe: A perfect, Easy Dish

I just pulled these Caprese Stuffed Portobello Mushrooms out of the oven, and my kitchen smells incredible! This recipe transforms simple, fresh ingredients into a warm, cheesy, and satisfying dish that feels both elegant and easy.

The combination of meaty mushrooms with classic Caprese flavors is a definite winner. If you enjoy this, you should also explore our guide for a Stuffed Mini Peppers with Cream Cheese Recipe for another delicious meal idea.

What You’ll Need for This Recipe

Here are the fresh, simple ingredients required to bring this delightful dish to life.

• 4 large portobello mushrooms – Look for firm, unblemished caps. They serve as the perfect meaty, edible bowl for our stuffing.
• 8 oz fresh mozzarella, sliced – Fresh mozzarella provides that signature creamy texture and milky flavor. Avoid pre-shredded types for the best melt.
• 1 cup cherry tomatoes, halved – These add a burst of juicy sweetness. Grape tomatoes work just as well.
• 1/2 cup fresh basil leaves, chiffonade – Using fresh basil is key for that authentic, aromatic Caprese flavor. Slicing it into thin ribbons releases its full fragrance.
• 2 tablespoons olive oil – A good quality olive oil adds richness and helps the mushrooms cook without drying out.
• Salt and pepper to taste – These basic seasonings enhance all the other flavors in the dish.
• 2 tablespoons balsamic glaze – This adds a final touch of sweet and tangy flavor that perfectly complements the other ingredients.

Note: This recipe makes four servings, with one stuffed mushroom per person.

Cooking Time

This recipe comes together quickly, making it ideal for a weeknight meal.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Equipment You Need

You don’t need any fancy gadgets for this recipe, just a few kitchen basics.

• Baking sheet – To cook the mushrooms evenly in the oven.
• Pastry brush – For evenly applying olive oil to the mushroom caps.
• Spoon – To easily scrape out the gills from the mushrooms.
• Knife and cutting board – For slicing the mozzarella, tomatoes, and basil.

How to Make Caprese Stuffed Portobello Mushrooms

Making this dish is straightforward and perfect for cooks of any skill level. By following these simple steps, you’ll have a restaurant-quality meal ready in no time. The process involves prepping the mushrooms, layering the fresh ingredients, and baking them until golden and bubbly.

Step 1: Prepare the Mushrooms

First, preheat your oven to 375°F (190°C). Gently clean the mushroom caps with a damp paper towel to remove any dirt. Carefully snap off the stems and use a spoon to scrape out the dark gills from the underside. This creates more room for the delicious filling.

Step 2: Season the Caps

Place the cleaned mushroom caps on a baking sheet. Brush both the inside and outside of each cap with olive oil. This step is important as it prevents them from drying out in the oven and adds a layer of flavor. Season them generously with salt and freshly ground black pepper.

Step 3: Stuff the Mushrooms

Now for the fun part! Begin layering the ingredients inside each mushroom cap. Start with a few slices of fresh mozzarella, followed by a handful of halved cherry tomatoes. Top it all off with a sprinkle of fresh basil ribbons. Don’t be afraid to pile the fillings high.

Step 4: Bake to Perfection

Place the baking sheet with the stuffed mushrooms into the preheated oven. Bake for about 10 minutes. You’ll know they’re ready when the mushrooms are tender and the mozzarella has melted into a gooey, delicious blanket over the tomatoes and basil. The aroma will be irresistible.

Additional Tips for Making this Recipe Better

Having made this a few times, I’ve picked up some tricks to make it even more delicious.

• I always pat the mozzarella dry with a paper towel before slicing it. This removes excess moisture and prevents the mushrooms from becoming watery.
• For an extra layer of flavor, I sometimes rub a clove of garlic on the inside of the mushroom caps before adding the oil. It gives a subtle, savory depth.
• Don’t skip the balsamic glaze! I find that drizzling it on right after the mushrooms come out of the oven lets the flavor sink in perfectly.
• If your mushrooms are a bit wobbly, you can slice a tiny bit off the bottom to create a flat, stable base before stuffing them.

Variations To Try

One of the best things about this recipe is its flexibility. You can easily adjust it to fit your tastes or dietary needs. These variations are great when you want to explore different dinner recipes.

• Go Dairy-Free: Substitute the fresh mozzarella with a high-quality vegan mozzarella. The results are just as creamy and delicious.
• Add Some Protein: For a heartier meal, add some cooked, crumbled Italian sausage or diced prosciutto to the stuffing mixture.
• Boost the Veggies: Feel free to add other finely chopped vegetables like spinach, bell peppers, or zucchini to the filling.
• Spice It Up: A pinch of red pepper flakes mixed in with the tomatoes will add a welcome touch of heat.

How to Serve Caprese Stuffed Portobello Mushrooms

Presentation can elevate this simple dish into something truly special.

• Serve them hot, straight from the oven, with a final drizzle of balsamic glaze and a few fresh basil leaves for garnish.
• Pair them with a simple side salad with a light vinaigrette for a complete, light meal.
• For a more substantial dinner, serve them alongside a bed of quinoa, couscous, or crusty bread.
• If you’re planning a full menu, these mushrooms make a great appetizer before a main course and a simple drink like our Berry Blast Smoothie with Flaxseed.

Calories Count

Here is an approximate nutritional breakdown for one serving (one stuffed mushroom).

• Calories: 217-237 kcal
• Protein: 14-16g
• Carbohydrates: 7-9g
• Fat: 15-17g
• Calcium: 22-46% DV
• Potassium: 10% DV

How to Store the Dish

Proper storage ensures your leftovers are just as good the next day.

• Storing: Place any leftover mushrooms in an airtight container and refrigerate. They will stay fresh for up to two days.
• Freezing: I don’t recommend freezing this dish, as the texture of the fresh tomatoes and mushrooms can become mushy upon thawing.
• Reheating: To reheat, place the mushrooms on a baking sheet in an oven preheated to 350°F (175°C) for 5-7 minutes, or until warmed through.

Why You’ll Love This Recipe

There are so many reasons to make these stuffed mushrooms a regular part of your meal rotation.

• Incredibly Quick and Easy: This dish is ready in just 20 minutes, making it perfect for busy weeknights.
• Healthy and Light: It’s naturally low-carb, gluten-free, and packed with fresh, wholesome ingredients.
• Full of Flavor: The combination of savory mushrooms, creamy mozzarella, sweet tomatoes, and fresh basil is simply divine.
• Versatile Serving Options: Enjoy it as a main course, an elegant appetizer, or a light lunch.
• Looks Impressive: Despite being simple to make, this dish looks gourmet and is sure to impress your family and guests.

Ben Carraoli

Caprese Stuffed Portobello Mushrooms Recipe

I just pulled these Caprese Stuffed Portobello Mushrooms out of the oven, and my kitchen smells incredible! This recipe transforms simple, fresh ingredients into a warm, cheesy, and satisfying dish that feels both elegant and easy.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 1

Course: Dinner

Calories: 217

Ingredients Method

Ingredients

  

• 4 large portobello mushrooms – Look for firm unblemished caps. They serve as the perfect meaty, edible bowl for our stuffing.
• 8 oz fresh mozzarella sliced – Fresh mozzarella provides that signature creamy texture and milky flavor. Avoid pre-shredded types for the best melt.
• 1 cup cherry tomatoes halved – These add a burst of juicy sweetness. Grape tomatoes work just as well.
• 1/2 cup fresh basil leaves chiffonade – Using fresh basil is key for that authentic, aromatic Caprese flavor. Slicing it into thin ribbons releases its full fragrance.
• 2 tablespoons olive oil – A good quality olive oil adds richness and helps the mushrooms cook without drying out.
• Salt and pepper to taste – These basic seasonings enhance all the other flavors in the dish.
• 2 tablespoons balsamic glaze – This adds a final touch of sweet and tangy flavor that perfectly complements the other ingredients.

Method

 

1. First, preheat your oven to 375°F (190°C). Gently clean the mushroom caps with a damp paper towel to remove any dirt. Carefully snap off the stems and use a spoon to scrape out the dark gills from the underside. This creates more room for the delicious filling.
2. Place the cleaned mushroom caps on a baking sheet. Brush both the inside and outside of each cap with olive oil. This step is important as it prevents them from drying out in the oven and adds a layer of flavor. Season them generously with salt and freshly ground black pepper.
3. Now for the fun part! Begin layering the ingredients inside each mushroom cap. Start with a few slices of fresh mozzarella, followed by a handful of halved cherry tomatoes. Top it all off with a sprinkle of fresh basil ribbons. Don’t be afraid to pile the fillings high.
4. Place the baking sheet with the stuffed mushrooms into the preheated oven. Bake for about 10 minutes. You’ll know they’re ready when the mushrooms are tender and the mozzarella has melted into a gooey, delicious blanket over the tomatoes and basil. The aroma will be irresistible.