Caprese Stuffed Portobello Mushrooms bring together the best of Italian flavors in a simple, healthy dish. Juicy portobello mushrooms serve as the perfect base for melted mozzarella, fresh tomatoes, and aromatic basil, all finished with a drizzle of balsamic glaze. A great low-carb and vegetarian meal option!
- Total Cooking Time: 30 minutes
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Servings: 4
Ingredients
- 4 large portobello mushrooms, stems removed
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella, sliced or shredded
- ¼ cup fresh basil leaves, chopped
- 2 tbsp balsamic glaze
Alternative: Swap mozzarella for burrata for an extra creamy texture.
Step-by-Step Instructions
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Prepare the mushrooms: Brush the portobello caps with olive oil and season with minced garlic, salt, and black pepper. Place them on the baking sheet, gill-side up.
- Bake the mushrooms: Roast for 10 minutes to soften and release excess moisture. Pat them dry with a paper towel if needed.
- Fill the mushrooms: Add sliced mozzarella, cherry tomatoes, and half of the fresh basil to each mushroom cap.
- Bake again: Return to the oven and bake for another 10 minutes, until the cheese is melted and bubbly.
- Finish and serve: Drizzle with balsamic glaze, sprinkle with the remaining fresh basil, and serve warm.
Nutritional Information (Per Serving)
- Calories: 190
- Protein: 10 g
- Fats: 13 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Sugar: 5 g
Vitamins & Benefits
- Vitamin D (Portobello Mushrooms): Supports bone health and immune function.
- Lycopene (Tomatoes): A powerful antioxidant for heart health.
- Calcium (Mozzarella): Helps maintain strong bones and teeth.
Portobello mushrooms are actually mature cremini mushrooms! Their deep, earthy flavor makes them a perfect meat substitute in vegetarian dishes.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in the oven at 180°C (350°F) for 5-7 minutes.
- Avoid freezing, as mushrooms tend to become watery when thawed.
FAQ
Can I use regular tomatoes instead of cherry tomatoes?
Yes! Just chop them into small pieces for even cooking.
What’s the best way to keep the mushrooms from getting too watery?
Pre-baking and patting them dry helps remove excess moisture.
Can I make these on the grill?
Absolutely! Grill the mushrooms for 5 minutes, then add the filling and grill for another 5-7 minutes with the lid closed.
