Description
Discover a delicious twist on Caprese with Portobellos stuffed for max flavor Easy recipe packed with fresh ingredients and bold taste perfect for dinner
Ingredients
4 large Portobello mushroom caps – Firm and dry mushrooms hold stuffing best; wipe clean, don’t wash, to avoid sogginess.
1 cup cherry tomatoes, halved – Choose ripe, shiny tomatoes for sweet, juicy bites in every forkful.
8 oz fresh mozzarella, sliced – Fresh mozzarella melts beautifully and offers creamy texture; burrata can be a luxe swap.
1/4 cup fresh basil leaves, torn – Adds that unmistakable, bright herbaceous touch; use more for a basil lover’s dream.
2 cloves garlic, minced – Garlic infuses warmth and depth; roast it for a mellow, sweeter note.
2 tablespoons olive oil – Use good quality extra virgin for flavor and healthy fats; drizzle liberally over mushrooms.
Salt and freshly ground black pepper – To season the mushrooms and filling perfectly.
2 tablespoons balsamic glaze – Adds a tangy-sweet finish; homemade balsamic reduction is a tasty alternative.
Instructions
- Remove the stems and gently scrape out the gills with a spoon to create a cavity for the stuffing. Brush the caps all over with olive oil, sprinkle with salt and pepper, then place them gill side up on a lined baking sheet.
- Heat a tablespoon of olive oil in a skillet over medium heat. Toss in minced garlic and cook until fragrant—about 30 seconds. Add the cherry tomatoes and cook for 3-4 minutes, just until they start to soften and release their juices. Remove from heat and stir in the basil leaves.
- Spoon the tomato mixture evenly into each mushroom cap. Top each with slices of fresh mozzarella, layering to get that perfect gooey melt.
- Pop the tray into the oven preheated to 400°F (200°C). Bake for 15-18 minutes or until the mushrooms are tender and the cheese is bubbly and golden on the edges.
- Remove from oven and let them rest for a couple of minutes. Drizzle balsamic glaze generously over each stuffed mushroom before serving for that irresistible tang and shine.
Notes
Juicy Portobello mushrooms stuffed with fresh mozzarella, cherry tomatoes, basil, and a drizzle of balsamic glaze. A cozy, easy-to-make vegetarian dinner bursting with classic Italian flavors.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 280 calories
- Sugar: 6 g
- Fat: 20 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 14 g
Keywords: Caprese, stuffed portobellos, vegetarian dinner, easy recipe, Italian flavors, healthy dinner, quick dinner
