Caprese-style Portobello Mushrooms

5 from 3 votes

Caprese-style Portobello Mushrooms

Caprese-Style Portobello Mushrooms: a fresh, flavorful dish with tomatoes, mozzarella, basil, and balsamic glaze. Perfect for an easy, savory meal!

Prep Time15

Cook Time25

Total Time40

Course: Appetizer / Hors D'Oeuvre, Side Dish

Cuisine: Italian

Diet: Diabetic, Gluten Free, Vegetarian

Keyword: oven

Servings:

Calories: 134kcal

Author: Veronique Eichler

Equipment

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.

Notes

Advance Prep: 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: 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.

Nutrition