Caprese Stuffed Portobello Mushrooms
Caprese Stuffed Portobello Mushrooms
Ingredients
For the Portobello Mushrooms
- 4 portobello mushroom caps, large, stems removed, gills gently scraped out
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Caprese Filling
- 1 1/2 cups cherry tomatoes, halved or quartered
- 8 ounces fresh mozzarella cheese, diced into 1/2-inch pieces or small bocconcini, halved
- 1/4 cup fresh basil leaves, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For Garnish
- 2 tablespoons balsamic glaze, for drizzling
- 1 tablespoon fresh basil leaves, thinly sliced (chiffonade)
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 375
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 3 min
- 4
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.
⏱️ 12 min•🌡️ 375
- 5
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.
⏱️ 7 min
- 6
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.
⏱️ 3 min
- 7
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.
⏱️ 13 min•🌡️ 375
- 8
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.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Caprese Stuffed Portobello Mushrooms
Ingredients
For the Portobello Mushrooms
- 4 portobello mushroom caps, large, stems removed, gills gently scraped out
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Caprese Filling
- 1 1/2 cups cherry tomatoes, halved or quartered
- 8 ounces fresh mozzarella cheese, diced into 1/2-inch pieces or small bocconcini, halved
- 1/4 cup fresh basil leaves, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For Garnish
- 2 tablespoons balsamic glaze, for drizzling
- 1 tablespoon fresh basil leaves, thinly sliced (chiffonade)
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 375 - 2
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.
⏱️ 5 min - 3
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.
⏱️ 3 min - 4
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.
⏱️ 12 min•🌡️ 375 - 5
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.
⏱️ 7 min - 6
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.
⏱️ 3 min - 7
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.
⏱️ 13 min•🌡️ 375 - 8
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.
⏱️ 2 min