Caprese Stuffed Portobello Mushrooms

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Caprese Stuffed Portobello Mushrooms

This super simple Caprese Stuffed Portobello Mushrooms recipe is the perfect vegetarian dinner!

Hey guys!

The Hubs and I love mushrooms.  Whether on pizza, in a pasta dish or perfectly stuffed with cheese and spinach… it’s something we always agree is a good idea.

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I think mushrooms are a great addition or in this case base for a vegetarian meal… especially if you are serving that plant-based meal to a meat eater.  Mushrooms are rich, chewy and satisfying.  They can give meat eaters the feeling that they are getting something MORE from those veggies.

I’m always looking to make new mushroom dishes for us to enjoy so I decided to combine two of my food loves… mushrooms and caprese!  The result is this Caprese Stuffed Portobello Mushrooms recipe which is delightfully rich and summery at the same time!

Perfect for summer! Caprese Stuffed Portobello Mushrooms - rich garlic mushrooms topped with tomato, fresh mozzarella, basil, and a balsamic glaze. #vegetarian #recipe #healthyClick to Tweet

Here’s my you’ll love my Caprese Stuffed Portobello Mushrooms recipe…

Some stuffed mushroom recipes are stuffy and take a lot of time to put together but not this one!

My Caprese Stuffed Portobello Mushrooms recipe comes together in 20 minutes start to finish.  There is just enough time to whip up a pretty salad or grain to go on the side.  You don’t even have to precook the mushrooms!  The hardest part is cleaning the shrooms and that’s not really that hard.

The mushrooms are flavored with a touch of olive oil and minced garlic.  Then they are topped with the dream team of foodie combos: tomato and fresh mozzarella.  After they are broiled to perfection you top them with fresh basil and a perfect drizzle or balsamic glaze.

What you need to make this Caprese Stuffed Portobello Mushrooms recipe

How to Make this Caprese Stuffed Portobello Mushrooms recipe

  1. Scoop the gills out of the mushroom caps and clean them with a paper towel.
  2. Stir the garlic in with the olive oil and brush the mixture on the mushrooms.
  3. Stuff the mushrooms with the fresh mozzarella, halved tomatoes.
  4. Bake until the mozzarella melts!
  5. Top with fresh basil and balsamic glaze.

It’s that simple!

They are easy enough for a random Wednesday night… but pretty enough for a Saturday night dinner party.  Either way, your family is sure to enjoy them!

 

Perfect for summer! Caprese Stuffed Portobello Mushrooms - rich garlic mushrooms topped with tomato, fresh mozzarella, basil, and a balsamic glaze. #vegetarian #recipe #healthyClick to Tweet

More caprese recipes…

 

Pin for later!

 

5 from 6 votes
Caprese Stuffed Portobello Mushrooms recipe
Caprese Stuffed Portobello Mushroom recipe
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This Caprese Stuffed Portobello Mushroom recipe is the perfect vegetarian entree or side dish. Rich garlic roasted portobello mushrooms topped with fresh mozzarella, tomato, basil and balsamic glaze.  Grilled or oven baked. 

Servings: 4 mushroom caps
Calories: 220 kcal
Ingredients
  • 4 large portobello mushrooms caps
  • 1 tablespoon olive oil
  • 1/2 teaspoon minced garlic
  • 8 ounces mini fresh mozzarella balls
  • 1/2 cup grape tomatoes seeded & sliced
  • handful fresh basil
  • 2 tablespoons balsamic glaze
Instructions
  1. Preheat the oven to 425 degrees.   You can also make these on the grill!  

  2. Prep the mushrooms by removing the stem and scooping out the gills with a spoon.  Wipe the mushroom off with a wet paper towel and allow to dry again.

  3. Mix the olive oil and garlic together.  Put the mushrooms caps on a baking sheet and brush the caps with the olive oil and garlic mixture. 

  4. Stuff the mushrooms with the tomatoes and fresh mozzarella.

  5. Bake for 8-12 minutes or until cheese starts to melt.

  6. Put the mushrooms caps on a plate.  Drizzle with balsamic glaze and top with fresh basil.  Serve immediately.

 

 

 

Your turn!

Do you love caprese?

Ever made stuffed mushrooms?

 

This post does contain affiliate links.

I’m linking up my Caprese Stuffed Portobello Mushrooms recipe with: Meatless Monday, Full Plate Thursday, and the Weekend Potluck. Thanks so much ladies for the link up parties!
By | 2019-04-09T15:24:10-04:00 April 10th, 2019|All Vegetarian, Dinner, Food, Grilling, Lunch, Vegetarian Meals|8 Comments

8 Comments

  1. Jacqueline Debono April 16, 2019 at 11:55 am - Reply


    Stuffed mushrooms are one of my favourite starters. This caprese stuffed mushrooms would be such a great dinner party starter! Going to pin for later!

  2. Brian Jones April 15, 2019 at 1:06 pm - Reply


    I love stuffed mushrooms and as far as I am concerned few flavours work as well with shrooms as balsamic, the addition of mozzarella, tomato and basil is genius, looking forward to trying these.

  3. Lesli Schwartz April 15, 2019 at 11:22 am - Reply


    Caprese salad is one of my faves, and now you’ve gone and made it even better! Can’t wait to make this recipe!

  4. Susan April 14, 2019 at 9:46 am - Reply


    You’re not kidding it’s the dream team of foodie combos! Perfect meal for meatless Fridays! Thank you for sharing

  5. Laura April 13, 2019 at 9:59 pm - Reply


    Such a wonderful recipe to make for a small party. It will certainly be a delicious surprise for everyone and can help make everyone happy. AND it is vegetarian!

  6. Andrea on Vacation April 11, 2019 at 9:35 am - Reply

    I just grilled up a bunch of portabellos for dinner last night! I’m doing whole 30 so no cheese but these look amazing!

  7. Lisa Ballantyne April 10, 2019 at 10:11 am - Reply


    I love mushrooms and these look amazing! Unfortunately for me, my system can’t tolerate garlic, but I can always substitute something else or just eliminate it altogether.

    Thanks for sharing! Happy Hump Day to you and your lovely family!

  8. Maureen @ Maureen Gets Real April 10, 2019 at 7:36 am - Reply

    I’m gonna have to make this for Alex. He’s a big mushroom fan so I’d shock him if I made this since I personally don’t like them.

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