Caprese Stuffed Portobello Mushrooms

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

For the Mushrooms4 large portobello mushroom caps, stems, and gills removed2 tablespoons olive oilSalt and black pepper, to taste2 teaspoons balsamic vinegar

For the Filling1 cup cherry tomatoes, halved8 ounces fresh mozzarella, sliced or torn¼ cup fresh basil leaves, chopped (plus more for garnish)1 tablespoon olive oil1 teaspoon balsamic glaze (plus more for drizzling)Salt and pepper, to taste

Method

Prep the mushrooms

• Preheat oven to 400°F.

• Lightly brush each mushroom cap with olive oil on both sides and season with salt and pepper.

• Place on a baking sheet, gill-side up.

• Drizzle with balsamic vinegar.

• Roast for 8–10 minutes, until just tender.

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Make the filling

• While mushrooms roast, in a bowl, combine cherry tomatoes, mozzarella, basil, olive oil, balsamic glaze, salt, and pepper.

• Gently toss to coat.

Stuff and bake

• Remove mushrooms from the oven.

• Carefully spoon tomato-mozzarella mixture into each cap.

• Return to oven and bake an additional 8–10 minutes, until cheese is melty and tomatoes are slightly blistered.

Garnish and serve

• Drizzle with extra balsamic glaze and sprinkle with more fresh basil.

  
  

Enjoy! These Caprese Stuffed Portobellos are rich, savory, and bursting with summer flavor—perfect alongside grilled meats or a crisp green salad.

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