Fresh Caprese Stuffed Portobello Mushrooms Easy Homemade Recipe with Basil and Mozzarella
Juicy portobello mushrooms stuffed with ripe tomatoes, creamy mozzarella, and fresh basil, drizzled with olive oil and optional balsamic glaze for a fresh, easy, and flavorful Italian-inspired dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Italian
Ingredients
Scale
- 4 large portobello mushroom caps, cleaned and stems removed
- 8 oz fresh mozzarella, sliced or torn into chunks
- 1 cup cherry or grape tomatoes, halved
- 1/4 cup fresh basil leaves, torn or finely chopped
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 teaspoon balsamic glaze (optional)
- 1 clove garlic, minced
- Salt and pepper to taste
- Optional: red pepper flakes for heat
- Optional: pine nuts for crunch
Instructions
- Preheat your oven to 400°F (200°C).
- Clean the portobello mushrooms with a damp paper towel. Remove the stems and scrape out the gills with a spoon to create more room for the filling. Set aside.
- In a mixing bowl, combine halved cherry tomatoes, torn fresh basil leaves, minced garlic, a drizzle of olive oil, and a pinch of salt and pepper. Toss gently to coat.
- Place the mushroom caps on a baking sheet, gill side up. Spoon the tomato and basil mixture evenly into each cap, filling them generously but without overflowing.
- Top each stuffed mushroom with torn or sliced fresh mozzarella.
- Drizzle olive oil over the mushrooms. If desired, drizzle a little balsamic glaze on top or wait to add it after baking.
- Roast in the oven for 18-22 minutes until mushrooms are tender and cheese is melted and bubbling but not browned too much.
- Remove from oven and let cool slightly. Garnish with extra fresh basil leaves and a sprinkle of cracked black pepper or red pepper flakes if desired.
- Serve warm.
Notes
Wipe mushrooms with a damp paper towel instead of rinsing to reduce excess water. Remove gills to create more room and avoid bitterness. Don’t overfill mushrooms to allow cheese to melt evenly. Let mushrooms rest 5 minutes after baking for flavors to meld. For reheating, warm gently in oven at 350°F for 10 minutes to keep cheese soft and mushrooms juicy. Add fresh basil after baking for brightness.
Nutrition
- Serving Size: 1 stuffed portobello
- Calories: 235
- Sugar: 4
- Sodium: 250
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 8
- Fiber: 2.5
- Protein: 13.5
Keywords: caprese, stuffed mushrooms, portobello, basil, mozzarella, easy recipe, vegetarian, gluten-free, Italian