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Caprese Stuffed Portobello Mushrooms Recipe
Ash Tyrrell

Caprese Stuffed Portobello Mushrooms Recipe

The first time I made these Caprese Stuffed Portobello Mushrooms, I was amazed at how simple they were to prepare, yet they tasted like they came straight out of an Italian kitchen! The meaty portobellos become the perfect vessel for a filling of sweet tomatoes, creamy mozzarella, and fresh basil, drizzled with tangy balsamic.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 large portobello mushrooms firm, fresh mushrooms hold their shape best for stuffing
  • 8 ounces fresh mozzarella cheese cubed (for creamy, gooey deliciousness)
  • 1 cup cherry tomatoes quartered (sweet, juicy tomatoes are perfect here)
  • 1/4 cup fresh basil chopped (avoid dried basil to keep the flavor bright and aromatic)
  • 1 tablespoon balsamic vinegar adds a tangy, sweet balance
  • 2 tablespoons olive oil for flavor and to keep the filling moist
  • 2 cloves garlic minced (adds a punch of savory goodness)
  • Salt and pepper to taste enhances and balances all the flavors

Method
 

  1. Start by prepping your portobello mushrooms. Use a damp paper towel to gently clean the surface, wiping off any dirt. Avoid rinsing them under water, as they can absorb excess moisture and turn soggy. Carefully remove the stems and, using a spoon, scrape out the gills to create a bowl-like shape.
  2. Next, prepare your Caprese-inspired filling. Chop the cherry tomatoes, cube the mozzarella, and finely chop the fresh basil. Add everything to a mixing bowl along with minced garlic. Drizzle in the olive oil and balsamic vinegar, then season with salt and pepper. Gently mix until the ingredients are evenly coated and combined.
  3. Place your prepared portobellos on a parchment-lined baking sheet, gill-side up. Spoon the Caprese filling generously into each mushroom. Press the filling down lightly to pack it in and ensure the flavors meld together as they cook.
  4. Preheat your oven to 375°F (190°C) and bake the mushrooms for 20 to 25 minutes. They’re done when the mushrooms are juicy and tender while the cheese is beautifully melted and golden around the edges. The aroma will be irresistible!
  5. Once baked, remove the mushrooms from the oven and give them a final flourish by topping with fresh basil leaves and a drizzle of balsamic glaze for a restaurant-quality touch. Serve warm and watch them disappear fast!

Notes

  • Choose the Right Mushrooms: Look for large, unblemished portobellos for the best presentation and easy stuffing.
  • Drain Juicy Tomatoes: If your tomatoes are extra juicy, drain them slightly to keep the filling from making the mushrooms soggy.
  • Don’t Skip Prepping: Removing the gills not only gives room for stuffing but also prevents any bitter flavors.
  • Taste Before Stuffing: Adjust the filling with extra garlic, salt, or vinegar depending on your taste buds