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Preheat your oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.

Clean the portobello mushroom caps by gently wiping them with a damp cloth. Carefully remove the stems and use a spoon to scrape out the dark gills from the underside of each cap. This prevents excess moisture and a muddy flavor.

Brush both sides of the cleaned mushroom caps with 2 tablespoons of olive oil. Season the inside (gill side) of each cap with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper. Place the seasoned mushroom caps gill-side up on the prepared baking sheet.

Bake the portobello mushroom caps in the preheated oven for 10-12 minutes, or until they have softened slightly and released some of their moisture. This par-baking step helps prevent soggy mushrooms.

While the mushrooms are par-baking, prepare the Caprese filling. In a medium bowl, combine the halved or quartered cherry tomatoes, diced fresh mozzarella cheese, chopped fresh basil leaves, and minced garlic. Drizzle with 1 tablespoon of olive oil and season with 1/4 teaspoon of kosher salt and 1/8 teaspoon of freshly ground black pepper. Gently toss to combine.

Remove the par-baked mushrooms from the oven. Carefully drain any accumulated liquid from inside the caps. Evenly divide the Caprese filling among the four mushroom caps, mounding it slightly.

Return the stuffed mushrooms to the oven and bake for an additional 10-13 minutes, or until the mozzarella is melted and bubbly, and the tomatoes are slightly softened. Keep an eye on them to prevent overcooking.

Carefully transfer the hot stuffed mushrooms to serving plates. Drizzle generously with balsamic glaze and sprinkle with the thinly sliced fresh basil (chiffonade) before serving immediately.


Preheat your oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.

Clean the portobello mushroom caps by gently wiping them with a damp cloth. Carefully remove the stems and use a spoon to scrape out the dark gills from the underside of each cap. This prevents excess moisture and a muddy flavor.

Brush both sides of the cleaned mushroom caps with 2 tablespoons of olive oil. Season the inside (gill side) of each cap with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper. Place the seasoned mushroom caps gill-side up on the prepared baking sheet.

Bake the portobello mushroom caps in the preheated oven for 10-12 minutes, or until they have softened slightly and released some of their moisture. This par-baking step helps prevent soggy mushrooms.

While the mushrooms are par-baking, prepare the Caprese filling. In a medium bowl, combine the halved or quartered cherry tomatoes, diced fresh mozzarella cheese, chopped fresh basil leaves, and minced garlic. Drizzle with 1 tablespoon of olive oil and season with 1/4 teaspoon of kosher salt and 1/8 teaspoon of freshly ground black pepper. Gently toss to combine.

Remove the par-baked mushrooms from the oven. Carefully drain any accumulated liquid from inside the caps. Evenly divide the Caprese filling among the four mushroom caps, mounding it slightly.

Return the stuffed mushrooms to the oven and bake for an additional 10-13 minutes, or until the mozzarella is melted and bubbly, and the tomatoes are slightly softened. Keep an eye on them to prevent overcooking.

Carefully transfer the hot stuffed mushrooms to serving plates. Drizzle generously with balsamic glaze and sprinkle with the thinly sliced fresh basil (chiffonade) before serving immediately.
