Caprese Stuffed Portobello Mushrooms: 4 Summer Delights
Enjoy these delightful Caprese Stuffed Portobello Mushrooms, a simple yet elegant vegetarian dish perfect for any occasion. They combine the earthy flavor of portobello mushrooms with the classic Caprese trio of tomatoes, mozzarella, and basil, all baked to juicy perfection.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer or Main Course
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Scale
- 4 large Portobello mushrooms, stems removed and gills scraped
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh mozzarella balls, quartered
- 1/4 cup fresh basil leaves, chopped
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Balsamic glaze, for drizzling (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Brush the portobello mushroom caps with olive oil and place them gill-side up on a baking sheet.
- In a medium bowl, gently combine the halved cherry tomatoes, quartered mozzarella balls, chopped basil, minced garlic, salt, and pepper.
- Spoon the Caprese filling evenly into each mushroom cap.
- Bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and slightly golden.
- Drizzle with balsamic glaze, if desired, before serving.
Notes
- For extra flavor, you can add a pinch of dried oregano to the filling.
- If you don’t have fresh mozzarella balls, you can use shredded fresh mozzarella.
- Ensure the portobello mushroom gills are scraped clean for a better presentation and to remove any bitterness.
Nutrition
- Serving Size: 1 mushroom cap
- Calories: Approx. 150-200 (will vary based on cheese and glaze)
- Sugar: Approx. 3-5g
- Sodium: Approx. 300-400mg
- Fat: Approx. 10-15g
- Saturated Fat: Approx. 4-6g
- Unsaturated Fat: Approx. 6-9g
- Trans Fat: 0g
- Carbohydrates: Approx. 8-10g
- Fiber: Approx. 2-3g
- Protein: Approx. 8-10g
- Cholesterol: Approx. 20-30mg