Caprese Stuffed Portobellos

$- 4 large portobello mushrooms - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella balls, halved or diced - 1/2 cup fresh basil leaves, chopped - 2 tablespoons olive oil - 2 tablespoons balsamic glaze - 2 cloves garlic, minced - Salt and pepper to taste - Additional fresh basil leaves The key to a great Caprese stuffed portobello is fresh ingredients. Start with large portobello mushrooms. They hold the filling well and offer a rich flavor. Cherry tomatoes add a sweet and juicy burst. Fresh mozzarella brings creaminess and melts beautifully. Fresh basil gives that classic Caprese taste. In your pantry, you will need olive oil for cooking and flavor. Balsamic glaze adds a touch of sweetness and tang. Minced garlic gives a punch of flavor. Salt and pepper help to enhance all the tastes. For garnishing, you can add more fresh basil leaves. They make the dish look beautiful and fresh. This simple list of ingredients makes for a colorful and tasty meal. {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This step gets your oven ready for baking. While it heats, line a baking sheet with parchment paper. This helps keep the mushrooms from sticking. Next, clean the portobello mushrooms. Use a damp cloth to wipe them gently. Avoid soaking them in water, as they can become soggy. Remove the stems and gills from the mushrooms with a spoon. This step creates space for your tasty filling. In a large mixing bowl, combine the halved cherry tomatoes, mozzarella balls, chopped basil, and minced garlic. Add balsamic glaze and olive oil to the bowl. Then, season with salt and pepper to taste. Toss all the ingredients until they mix well. This mixture brings the classic caprese flavors together. Now, take each portobello cap and place it on your prepared baking sheet, gill side facing up. Generously fill each mushroom with the caprese mixture. Make sure to mound the filling slightly in the center. Bake the stuffed mushrooms in your preheated oven for about 20 minutes. You want the mushrooms to be tender, and the cheese should be melty and golden. When they are done, remove the baking sheet from the oven. Let them cool for a few minutes before serving. If you like, garnish with extra fresh basil leaves for a pop of color. Enjoy your Caprese Stuffed Portobellos! To get the best mushrooms, start by cleaning them well. Use a damp cloth to wipe off dirt. Avoid soaking them in water. This can make them soggy. Next, remove the stems and gills. This gives you more room for the filling. Seasoning makes a huge difference in taste. Use salt and pepper to bring out all the flavors. Fresh herbs like basil add a nice touch. If you only have dried herbs, use less. Dried herbs are stronger than fresh ones. These stuffed mushrooms pair well with a simple salad. A light vinaigrette works great. You can also serve them with crusty bread. For drinks, try a crisp white wine or sparkling water. For presentation, place the mushrooms on a nice platter. Garnish with extra basil leaves for color. This makes your dish look even more inviting. Pro Tips Choose Fresh Ingredients: Use the ripest cherry tomatoes and the freshest mozzarella for the best flavor in your Caprese stuffed portobellos. Marinate the Mushrooms: For extra flavor, brush the portobello caps with a mixture of olive oil, balsamic glaze, and garlic before filling them. Experiment with Cheese: Try different types of cheese, such as goat cheese or feta, for a unique twist on the traditional Caprese flavor. Serve with a Side: Pair these stuffed mushrooms with a light salad or crusty bread to complete your meal. {{image_2}} You can switch up the cheese in this recipe. Try goat cheese or feta for a tangy twist. They both add a unique flavor. If you want more protein, add chicken or shrimp. Cook them first, then mix them into the filling. This adds richness and makes the dish more filling. For a vegetarian option, you can keep it as is. To make it vegan, use dairy-free cheese and skip the balsamic glaze. For gluten-free eaters, this dish is naturally safe. Just ensure any added ingredients are gluten-free. Want to boost flavor? Add fresh herbs like oregano or thyme. They work well with the basil and add depth. You can also try spices like red pepper flakes for heat. Using flavored oils, like garlic oil, can enrich the taste too. A drizzle of herb-infused oil adds a gourmet touch. To keep your Caprese stuffed portobellos fresh, store them in the fridge. Use an airtight container for best results. Place a layer of paper towels in the container to absorb excess moisture. This helps prevent sogginess. You can also cover them tightly with plastic wrap. If you want to freeze them, wait until they cool completely. Wrap each mushroom in plastic wrap and place them in a freezer bag. Squeeze out as much air as possible to avoid freezer burn. For the best taste and texture, reheat your stuffed mushrooms in the oven. Preheat the oven to 350°F (175°C). Place the mushrooms on a baking sheet and bake for about 10-15 minutes. This warms them through and keeps the cheese melty. You can also use a microwave if you’re in a hurry. Just heat them for 1-2 minutes. Be careful not to overheat, as this can make them rubbery. Leftovers can last in the fridge for about 3 days. After that, they may lose flavor and quality. If you freeze them, they can last for up to 2 months. Just remember to label your container with the date. This way, you can enjoy your tasty stuffed mushrooms later without worry! If you want a different mushroom, try using large shiitake or cremini mushrooms. Both of these options have a nice shape and flavor. You can also use eggplant slices for a fun twist. Eggplant gives a unique taste and holds the filling well. Yes, you can prepare them ahead of time! Stuff the mushrooms and place them in the fridge. Just cover them with plastic wrap. Bake them when you are ready to serve. This makes meal prep easy and quick. Watch for a few signs. The mushrooms should look brown and tender. The cheese should be melted and bubbly. You can poke them gently with a fork. They should feel soft but not mushy. Enjoy your perfectly cooked Caprese Stuffed Portobellos! The blog post covered how to make Caprese Stuffed Portobello Mushrooms. We discussed fresh and pantry ingredients needed, along with optional garnishes. I walked you through the steps and provided tips for perfect results. You can also explore variations and learn about storing any leftovers. Remember, this dish is flexible, fun, and tasty. Enjoy your cooking and impress your family with this wonderful treat!$

Caprese Stuffed Portobellos

Delicious portobello mushrooms filled with fresh mozzarella, cherry tomatoes, and basil, drizzled with balsamic glaze.

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Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

4 large portobello mushrooms
1 cup cherry tomatoes, halved
1 cup fresh mozzarella balls, halved or diced
0.5 cup fresh basil leaves, chopped
2 tablespoons balsamic glaze
2 tablespoons olive oil
2 cloves garlic, minced
to taste salt and pepper
optional fresh basil leaves for garnish

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Clean the portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and gills with a spoon to create more space for the filling.
In a mixing bowl, combine the halved cherry tomatoes, mozzarella, chopped basil, minced garlic, balsamic glaze, olive oil, salt, and pepper. Toss the ingredients together until everything is well mixed.
Take each portobello cap and place it on the prepared baking sheet, gill side facing up. Generously fill each mushroom with the caprese mixture, mounding it slightly in the center.
Bake in the preheated oven for about 20 minutes, or until the mushrooms are tender and the cheese is melty and golden.
Remove from the oven and let cool for a few minutes. Garnish with additional fresh basil leaves if desired before serving.

Notes

Garnish with additional basil leaves for a fresh touch.

Keyword Caprese, stuffed mushrooms, vegetarian