Caprese Stuffed Portobello Mushrooms (Print Version)

Portobello mushrooms baked with cherry tomatoes, fresh mozzarella, basil, and balsamic glaze for a savory starter.

# What You’ll Need:

→ Vegetables

01 - 4 large Portobello mushrooms, cleaned with stems removed
02 - 2 cups cherry tomatoes, halved
03 - 1 cup fresh mozzarella balls, halved
04 - 1/4 cup fresh basil leaves, finely chopped

→ Condiments

05 - 2 tablespoons balsamic glaze
06 - 2 tablespoons extra virgin olive oil
07 - Salt, to taste
08 - Freshly ground black pepper, to taste

# How to Make It:

01 - Preheat the oven to 190°C.
02 - Thoroughly clean Portobello mushrooms and gently remove the stems. Arrange the mushrooms gill side up on a baking sheet.
03 - In a mixing bowl, combine cherry tomatoes, mozzarella, chopped basil, olive oil, salt, and pepper. Mix until ingredients are evenly coated.
04 - Generously fill each mushroom cap with the tomato and mozzarella mixture.
05 - Drizzle the filled mushrooms with balsamic glaze and an additional splash of olive oil.
06 - Bake for 20-25 minutes, or until mushrooms are tender and cheese is melted.
07 - Remove from the oven and allow to cool slightly before serving.

# Additional Tips::

01 -
  • Uses just a handful of fresh ingredients
  • Ready in under 45 minutes including prep
  • Vegetarian and perfect for easy entertaining
  • Balanced blend of creamy cheese, juicy tomatoes, and earthy mushrooms
  • Crowd-pleasing and naturally gluten-free
02 -
  • High in protein and fiber thanks to the mushrooms
  • Easy to make ahead and reheat before serving
  • Pairs perfectly with light salads or as part of a mezze spread
03 -
  • Roast the mushrooms gill side up to keep the juices inside
  • Always use fresh basil for maximum flavor impact
  • Let the mushrooms cool slightly before serving to keep the filling set

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