Caprese Stuffed Portobellos

$- 4 large portobello mushrooms, stems removed - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella balls, halved - 1 cup fresh basil leaves, chopped - 2 tablespoons balsamic glaze - 3 tablespoons olive oil - Salt and pepper to taste - 1/4 teaspoon garlic powder - 1/4 teaspoon crushed red pepper flakes (optional) - Baking sheet - Parchment paper - Mixing bowl - Brush for olive oil When making Caprese stuffed portobellos, gathering the right ingredients is key. Start with large portobello mushrooms. Their size gives a sturdy base for stuffing. Look for mushrooms that are firm and fresh. Next, you’ll need cherry tomatoes. Halve them for easy mixing and bursting flavor. Fresh mozzarella balls, or bocconcini, add a creamy texture. Halve these too for a nice bite. Fresh basil leaves provide a bright, herbal note that ties the dish together. For seasoning, balsamic glaze adds a sweet and tangy kick. Olive oil keeps everything moist. Salt and pepper enhance the flavors. Garlic powder adds depth, while red pepper flakes bring a little heat, if you like. You will also need some basic kitchen tools. A baking sheet lined with parchment paper makes cleanup easier. A mixing bowl helps combine your filling, and a brush is handy for applying olive oil to the mushrooms. With these ingredients and tools, you are ready to create a delicious meal. Enjoy the process and the tasty results! {{ingredient_image_1}} 1. First, preheat your oven to 375°F (190°C). This step is key for perfect cooking. 2. Next, take a small bowl. Mix together 3 tablespoons of olive oil, 1/4 teaspoon of garlic powder, salt, and pepper. 3. Brush this tasty mixture onto the gill side of the portobello mushrooms. This adds flavor and helps with browning. 1. In a mixing bowl, combine 1 cup of halved cherry tomatoes, 1 cup of halved fresh mozzarella balls, and 1 cup of chopped fresh basil. 2. Drizzle the mixture with 2 tablespoons of balsamic glaze, then mix well. 3. Spoon the tomato and mozzarella mixture generously into each portobello cap, filling them to the top. 4. If you like some heat, sprinkle crushed red pepper flakes on top of the stuffed mushrooms. 1. Place the stuffed mushrooms on a baking sheet lined with parchment paper. 2. Bake them in the preheated oven for about 20 to 25 minutes. Look for tender mushrooms and melted, bubbly mozzarella. 3. Once done, remove the mushrooms from the oven and let them cool slightly. Drizzle with more balsamic glaze if you want extra flavor. To choose fresh mushrooms, look for large portobellos that feel firm. Their caps should be smooth, dry, and free from dark spots. The color should be rich brown. Give them a sniff; they should smell earthy and fresh. Adjusting seasoning is key. Start with salt and pepper; sprinkle to taste. If you want more flavor, add extra garlic powder or crushed red pepper flakes. Taste the stuffing before you fill the mushrooms. This lets you tweak the mix until it’s just right. Pair these stuffed portobellos with a light salad or grilled veggies. A simple arugula salad with lemon vinaigrette works great. You can also serve them with crusty bread to soak up the juices. For presentation, place the stuffed mushrooms on a rustic wooden platter. Drizzle some balsamic glaze over them and add fresh basil leaves for color. This simple touch makes your dish look gourmet. Want to change up the flavor? Try different toppings like pesto or sun-dried tomatoes. A sprinkle of Parmesan cheese can add a savory crunch. For a sweet twist, drizzle honey over the top before serving. You can also experiment with glazes. A balsamic reduction adds depth. Or, try a spicy chili oil for a kick. These small changes can make your dish even more exciting. Pro Tips Choose Fresh Ingredients: Always opt for the freshest mozzarella and basil for the best flavor and texture in your Caprese stuffed portobellos. Customize Your Fillings: Feel free to add other ingredients like diced bell peppers or olives to the tomato and mozzarella mixture for a unique twist. Don't Overbake: Keep an eye on the mushrooms while baking; you want them tender but not mushy, and the cheese bubbly but not browned. Serve Warm: These stuffed portobellos are best enjoyed warm, so serve them right out of the oven for maximum flavor and enjoyment. {{image_2}} You can switch up the cheese in this dish. Try goat cheese or feta for a tangy twist. These cheeses melt differently but add great flavor. You can also add other veggies. Spinach, bell peppers, or zucchini work well. For added protein, consider diced chicken or cooked sausage. These swaps can make the dish heartier. To make this dish vegan, use plant-based mozzarella. Ensure the balsamic glaze is also vegan-friendly. You can swap portobello mushrooms for large eggplants for a different base. For gluten-free needs, this recipe is already safe, but check all labels. This way, everyone can enjoy the meal. Change the herbs for a new taste. Try thyme or oregano instead of basil. You can also add spices like paprika or cumin for depth. A squeeze of lemon juice brightens the dish too. These small changes can lead to exciting new flavors, making each meal unique. To store leftovers, let the stuffed portobellos cool first. Then, place them in an airtight container. Store in the fridge for up to three days. They taste great even the next day! Just make sure to keep them covered to prevent drying out. For reheating, the oven works best. Preheat your oven to 350°F (175°C). Place the stuffed mushrooms on a baking sheet. Heat them for about 10-15 minutes until warm. This keeps the mushrooms soft and the cheese gooey. You can also use a microwave if you are in a hurry. Heat for about 1-2 minutes, but be careful; the texture may change. You can freeze Caprese stuffed portobellos! First, let them cool completely. Wrap each mushroom tightly in plastic wrap. Place them in a freezer-safe bag or container. They will stay fresh for up to two months. When ready to eat, thaw overnight in the fridge and reheat as mentioned above. Enjoy the same great flavor even after freezing! Yes, you can make Caprese stuffed portobellos ahead of time. To prep in advance, fill the mushrooms with the tomato and mozzarella mix. Cover them with plastic wrap. Store them in the fridge for up to a day. When ready, bake them straight from the fridge. You may need to add a few extra minutes to the baking time. Caprese stuffed portobellos pair well with many sides. Here are some great options: - A fresh green salad - Garlic bread or toasted baguette - Quinoa or couscous - Roasted vegetables These sides balance the rich flavors of the stuffed mushrooms. To tell if the mushrooms are done, look for a few signs: - The mushrooms should be tender. - The mozzarella should be melted and bubbly. - The edges of the mushrooms may turn golden brown. These cues mean your Caprese stuffed portobellos are ready to enjoy. You learned how to make Caprese stuffed portobello mushrooms from fresh ingredients. We covered everything, from the right mushrooms to how to bake them. Tips for storage and reheating will keep your dish tasty. Feel free to mix things up with different cheeses or vegetables. You can modify this recipe for any diet or taste. Enjoy your cooking! This dish will impress anyone at your table!$

Caprese Stuffed Portobellos

Delicious portobello mushrooms filled with cherry tomatoes, mozzarella, and basil, drizzled with balsamic glaze.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Appetizer

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

4 large portobello mushrooms, stems removed
1 cup cherry tomatoes, halved
1 cup fresh mozzarella balls, halved (bocconcini)
1 cup fresh basil leaves, chopped
2 tablespoons balsamic glaze
3 tablespoons olive oil
to taste salt and pepper
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes (optional)

Instructions

Preheat the oven to 375°F (190°C).
In a small bowl, mix together the olive oil, garlic powder, salt, and pepper. Brush this mixture onto the gill side of the portobello mushrooms.
Place the mushrooms, gill side up, on a baking sheet lined with parchment paper.
In a mixing bowl, combine the halved cherry tomatoes, mozzarella balls, and chopped basil. Drizzle with balsamic glaze and mix well.
Spoon the tomato and mozzarella mixture generously into each portobello cap, filling them to the top.
If using, sprinkle crushed red pepper flakes over the stuffed mushrooms for an extra kick.
Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the mozzarella is melted and bubbly.
Remove from the oven and let cool slightly before serving. Drizzle with additional balsamic glaze if desired.

Notes

Serve on a rustic wooden platter, garnished with fresh basil and balsamic glaze.

Keyword caprese, stuffed mushrooms, vegetarian