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Caprese Stuffed Portobello Mushrooms Recipe
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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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.