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There’s something about the combination of juicy tomatoes, creamy mozzarella, and fresh basil that always feels like summer to me. The first time I had a classic Caprese salad at an Italian restaurant, it felt so simple yet perfect—each bite tasted like pure freshness. These healthy Caprese-Style Portobello Mushrooms capture that perfection while adding the extra goodness of warm, gooey cheese. It’s one of my go-to dishes when I want something light yet satisfying, especially when paired with risotto or a large green salad. And with only a small amount of mozzarella in each serving, they’re balanced enough to enjoy guilt-free any night of the week!
Ingredients
Here’s what you’ll need to make these healthy Caprese Stuffed Portobello Mushrooms.
For full recipe, read below.
- Portobello Mushrooms: These hearty mushrooms provide a meaty texture and are rich in fiber, vitamins, and antioxidants, and provide beneficial gut bacteria, making them a satisfying base.
- Olive Oil: Adds richness and helps to roast the mushrooms; it’s also a source of healthy fats that support heart health.
- Garlic: For its bold flavor and immune-boosting properties.
- Cherry Tomatoes: Juicy and sweet, tomatoes bring freshness and are packed with vitamins A and C, promoting skin health and immunity.
- Fresh Mozzarella: Creamy and mild, it offers protein and calcium for bone health. Each serving provides only 1/2 ounce of mozzarella to keep saturated fat to a minimum.
- Fresh Basil: Basil adds a fragrant, herbal note and is a source of antioxidants and vitamins, enhancing both flavor and nutrition.
- Salt and Freshly Ground Black Pepper: To spruce all the flavors up!
- Balsamic Glaze or Balsamic Vinegar: Both provide a tangy sweetness that balances the savory elements; glaze is thicker and sweeter, while vinegar is lighter but still rich in polyphenols that may support heart health. Use either based on your preference.
How to Make
Here’s a step-by-step photo gallery showing how to make these Caprese-Style Portobello Mushrooms, from preparation to the final, mouthwatering presentation. For more details, read below!
How to Serve
These Healthy Caprese-Style Portobello Mushrooms make a great appetizer, but they’re so delicious that I often enjoy making them the star of the meal. Here are a few pairing suggestions to complete your meal:
- Crisp Green Salad: A fresh, mixed green salad with a light vinaigrette complements the rich, savory mushrooms.
- Risotto Milanese: A classic Italian risotto adds colorful contrast and makes for a satisfying, hearty side.
- Mixed Grains: Adding a mix of grains provides extra protein and complements the cheese in the mushrooms
- Quinoa Pilaf: A light quinoa pilaf with vegetables provides a nutritious and flavorful base.
- Crusty Bread: A nice crusty sourdough or whole grain bread is perfect for soaking up the delicious juices and adds a comforting touch.
- Roasted Vegetables: A medley of roasted seasonal vegetables makes for a well-rounded and colorful plate.
FAQ
- Is it Portobello or Portabella?
Both spellings are used, but “portobello” is the more commonly accepted term. The portobello mushroom itself has roots in Italian cuisine, and the name “portobello” was likely chosen to evoke the town of Portobello in Sardinia and its association with rich, quality ingredients. The spelling “portabella” seems to be an anglicized variation, possibly due to phonetic differences or typographical errors. Despite the spelling variation, both terms refer to the same type of mushroom. - What is Caprese? Caprese is an Italian salad traditionally made with fresh tomatoes, mozzarella cheese, and basil, drizzled with olive oil and balsamic vinegar. It’s known for its simple, fresh ingredients and vibrant flavors.
- Can you use regular shredded mozzarella instead of fresh mozzarella?
Yes, you can use regular shredded mozzarella, but it will have a different texture and melt differently. Fresh mozzarella provides a creamier, softer consistency that complements the mushrooms nicely. - Can I make this dish ahead of time?
You can prepare the mushrooms and the filling in advance. Assemble the mushrooms and refrigerate them until you’re ready to bake. Just add a few extra minutes to the baking time if they are coming straight from the fridge.
Storage and Reheating Instructions
Cool mushrooms to room temperature, then store in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months.
Reheat the mushrooms in the microwave for about 1-2 minutes if they’re from the refrigerator, or 2-3 minutes if they’re from the freezer. Check halfway through to ensure even heating. Adjust time as needed based on your microwave’s wattage and the size of the mushrooms.
Other Delicious Recipes
Portobello Mushrooms with Cheese
Spinach and Mushroom Quesadillas
Mushroom Ragu: Easy, Delicious and Meatless
Risotto alla Milanese (Saffron Risotto)
Caprese-style Portobello Mushrooms
Ingredients
- 6 Portobello mushroom caps
- 3 tbsp extra virgin olive oil divided
- 1 clove garlic pressed or minced
- 1/2 tsp kosher salt divided
- 1/2 tsp freshly ground black pepper divided
- 1-1/2 cup cherry tomatoes halved
- 3 oz fresh mozzarella cheese diced
- 1/2 cup fresh basil cut in ribbons
- 2 tsp balsamic glaze or balsamic vinegar
Instructions
- Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Clean the portobello mushroom caps by gently wiping them with a damp paper towel. Remove the stems and gills (the dark brown part under the cap) using a spoon to make space for the filling.
- In a small bowl, mix together 2 tbsp olive oil, garlic, 1/4 tsp salt and 1/4 tsp pepper.
- Place the mushroom caps on the prepared baking sheet, gill side up. Brush each mushroom generously with the olive oil mix. Let them sit for about 5 minutes to absorb the flavors.
- Place the mushrooms in the preheated oven and roast for about 10 minutes, until they are tender but still hold their shape.
- In a medium bowl, mix together the tomatoes, diced mozzarella, chopped basil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon olive oil.
- Remove the roasted mushrooms from the oven. Spoon the tomato-mozzarella mixture evenly into each mushroom cap.
- Return the stuffed mushrooms to the oven for 12 to 15 minutes, until tomatoes start to wilt and the cheese is melted.
- Once out of the oven, drizzle with balsamic glaze or balsamic vinegar and serve.
Scrumptious!
Great idea. Will prepare this ASAP.
And a great reminder to use portobellos as a trencher!
Thank you, Randy! Hope you enjoy it!
Incredibly delicious!!!!!