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Caprese Stuffed Portobello Mushrooms recipe

Caprese Stuffed Portobello Mushroom recipe

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. 
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer, Bread
Cuisine American
Servings 4
Calories 223 kcal


  • 4 large portobello mushrooms caps
  • 1 tablespoon olive oil
  • ½ teaspoon minced garlic
  • 8 ounces mini fresh mozzarella balls
  • ½ cup grape tomatoes, seeded & sliced
  • handful fresh basil
  • 2 tablespoons balsamic glaze


  • Preheat the oven to 425 degrees.   You can also make these on the grill!  
  • 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.
  • 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. 
  • Stuff the mushrooms with the tomatoes and fresh mozzarella.
  • Bake for 8-12 minutes or until cheese starts to melt.
  • Put the mushrooms caps on a plate.  Drizzle with balsamic glaze and top with fresh basil.  Serve immediately.


The nutrition is calculated per mushroom cap and without the balsamic glaze which is extra.
Serve with a salad, rice, or another favorite summer side dish.


Calories: 223kcalCarbohydrates: 5gProtein: 15gFat: 17gSaturated Fat: 8gCholesterol: 45mgSodium: 364mgPotassium: 393mgFiber: 1gSugar: 3gVitamin A: 538IUVitamin C: 3mgCalcium: 289mgIron: 1mg
Keyword Caprese Stuffed Portobello Mushroom recipe
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