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Caprese Stuffed Portobello Mushrooms Recipe
Ash Tyrrell

Caprese Stuffed Portobello Mushrooms Recipe

I still remember the first time I pulled these Caprese Stuffed Portobello Mushrooms out of the oven—the aroma alone made me smile. I had been craving something light yet satisfying, and this recipe completely delivered.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Portobello mushrooms 4 large caps – Choose large, firm mushrooms with intact caps; they roast beautifully and work like natural bowls for the filling.
  • Cherry tomatoes 1 cup, halved – Fresh cherry tomatoes add natural sweetness and hold their shape better than larger tomatoes when baked.
  • Fresh mozzarella cheese 4 oz, diced or torn – Fresh mozzarella melts softly and creates the classic creamy Caprese texture; avoid pre-shredded cheese for best results.
  • Fresh basil leaves ¼ cup, chopped – Basil adds a bright, aromatic flavor that balances the richness of the cheese and mushrooms.
  • Garlic 1 clove, minced – A small amount of fresh garlic enhances savory depth without overpowering the delicate Caprese flavors.
  • Extra-virgin olive oil 1½ tablespoons – High-quality olive oil adds richness and helps the mushrooms roast evenly.
  • Balsamic glaze or reduction 1–2 tablespoons, optional – Adds a sweet, tangy finish that pairs perfectly with tomatoes and mozzarella.
  • Salt ¼ teaspoon, or to taste – Enhances natural flavors and helps draw moisture out of the mushrooms while baking.
  • Black pepper ¼ teaspoon, freshly ground – Freshly ground pepper adds subtle warmth and balance to the dish.

Method
 

  1. Start by preheating your oven to 400°F (200°C). I gently wipe the mushrooms with a damp paper towel instead of washing them to prevent sogginess. Then I remove the stems and scrape out the gills using a spoon to create space for the filling.
  2. Place the mushroom caps gill-side up on a lined baking sheet. I brush them lightly with olive oil and sprinkle with salt and pepper. Baking them for about 5 minutes helps release excess moisture and keeps the final dish from becoming watery.
  3. While the mushrooms pre-bake, I mix the halved cherry tomatoes, minced garlic, and a drizzle of olive oil in a bowl. This simple mixture forms the fresh, juicy base of the stuffing and keeps the flavors light and vibrant.
  4. After removing the mushrooms from the oven, I spoon the tomato mixture evenly into each cap. Then I top them with pieces of fresh mozzarella, making sure each mushroom gets a good balance of tomato and cheese.
  5. The stuffed mushrooms go back into the oven for about 15 minutes. I watch for the cheese to soften and melt while the mushrooms become tender but still hold their shape.
  6. Once out of the oven, I scatter chopped fresh basil over the mushrooms. If I’m feeling fancy, I drizzle a little balsamic glaze on top just before serving for extra flavor and shine.

Notes

  • I always pre-bake the mushrooms briefly to avoid excess liquid pooling at the bottom.
  • Using room-temperature mozzarella helps it melt more evenly for me.
  • I’ve learned not to overstuff the mushrooms, which keeps them from collapsing.
  • Letting them rest for a couple of minutes after baking helps the flavors settle nicely.