Hearty Caprese Stuffed Portobello Mushrooms Recipe for Dinner

Summer’s bounty meets rustic elegance in these mouthwatering caprese stuffed portobello mushrooms that blend fresh Mediterranean flavors.

Robust portobello caps create the perfect vessel for classic Italian ingredients.

Ripe tomatoes, creamy mozzarella, and fragrant basil dance together in a delightful culinary harmony.

These meaty mushrooms absorb incredible depth of flavor while staying incredibly light and satisfying.

Each bite promises a delectable balance of textures that melts in your mouth.

Rich, juicy portobellos serve as a stunning canvas for this simple yet impressive appetizer.

You’ll want to serve these at your next gathering and watch everyone’s eyes light up with delight.

Caprese Stuffed Portobello Mushrooms Cooking Instructions

• Butter: Adds rich, creamy base that enhances the overall flavor and helps create a silky texture.
• Garlic: Provides a bold, aromatic punch that infuses deep, savory notes into the dish.
• Parsley: Brings a fresh, bright herb element that lightens the richness and adds a pop of color.

• Portobello Mushrooms: Meaty, robust vegetable that serves as a hearty, low-carb foundation with a wonderful earthy flavor.
• Mozzarella Cheese: Creamy, mild cheese that melts beautifully and creates a luscious, stretchy texture.
• Grape Tomatoes: Sweet, juicy gems that provide a vibrant burst of freshness and acidity.
• Basil: Classic Italian herb that delivers a fragrant, peppery note and completes the traditional Caprese profile.

• Balsamic Vinegar: Dark, complex liquid that adds a tangy, slightly sweet reduction to elevate the entire dish.
• Brown Sugar: Optional ingredient that softens the vinegar's sharpness and creates a subtle caramelized undertone.

Expert Notes on Caprese Stuffed Portobello Mushrooms

• Baking Tray: Essential for roasting and holding the mushrooms during cooking.
• Saucepan: Needed for melting butter and preparing balsamic glaze.
• Pastry Brush: Perfect for evenly coating mushrooms with garlic butter.
• Sharp Knife: Crucial for slicing mozzarella, tomatoes, and chopping herbs.
• Cutting Board: Provides a clean surface for ingredient preparation.
• Measuring Spoons: Helps accurately measure butter and seasonings.
• Wooden Spoon: Useful for stirring butter and balsamic glaze.

Serving Up Caprese Stuffed Portobello Mushrooms with Style

• Oven Warm-Up

Crank up your oven to broil, setting the rack right in the middle. This high heat will transform those mushrooms into a mouthwatering masterpiece.

• Mushroom Preparation

Gently clean the portobello mushrooms, removing any dirt. Trim the stems if needed, creating a perfect vessel for the delicious filling.

• Flavor Foundation

Melt butter and infuse it with crushed garlic, creating a fragrant base that will make your kitchen smell incredible. Brush this magical mixture generously onto the mushroom caps.

• Cheesy Goodness

Layer thin slices of creamy mozzarella and juicy tomatoes inside each mushroom. The colors will look like a vibrant Italian landscape.

• Balsamic Magic

Simmer balsamic vinegar until it transforms into a rich, glossy reduction. This sweet and tangy sauce will elevate the entire dish to restaurant-quality levels.

• Final Touch

Pull the mushrooms from the oven when the cheese bubbles and turns golden. Sprinkle with fresh basil and drizzle with the balsamic glaze. A pinch of salt brings all the flavors dancing together.

Storage Plan for Leftover Caprese Stuffed Portobello Mushrooms

• Smart Swaps: Replace mozzarella with creamy goat cheese or tangy feta for a different flavor profile that adds delightful richness and complexity to the dish.
• Make-Ahead Magic: Prepare the garlic butter and balsamic glaze up to two days in advance, storing them in sealed containers in the refrigerator to save precious prep time when ready to cook.
• Veggie Upgrade: Enhance the stuffing by adding extra vegetables like diced zucchini, spinach, or roasted red peppers to increase nutritional value and create more texture in each mushroom cap.
• Quick Storage Secrets: Leftover stuffed mushrooms can be refrigerated for up to 2 days, but reheat gently in the oven to maintain their crispy texture and prevent cheese from becoming rubbery.
• Low-Carb Love: For a lighter version, use smaller mushrooms as appetizer-sized bites or replace Portobellos with smaller cremini mushrooms for a perfect party finger food option.

Ingredients List for Strawberry Banana Cheesecake Salad

• Gourmet Appetizer Showcase: Present these stuffed mushrooms as an elegant starter at dinner parties, impressing guests with their sophisticated yet simple appearance.
• Lunch Plate Partner: Pair the Caprese stuffed portobello with a light mixed green salad or crusty Italian bread to create a complete and satisfying midday meal that feels fresh and Mediterranean.
• Wine and Dine Companion: Complement the rich flavors with a crisp white wine like Pinot Grigio or a light Sauvignon Blanc, which will enhance the tangy balsamic and creamy mozzarella notes perfectly.
• Quick Weeknight Wellness: Transform this recipe into a quick vegetarian protein option that's both nutritious and delicious, offering a gourmet alternative to standard weeknight dinner routines.

All the Tools for Making Strawberry Banana Cheesecake Salad

• Quick Refrigeration Strategy: Store leftover Caprese stuffed Portobello mushrooms in an airtight container within 2 hours of cooking. These delicious morsels will stay fresh for 2-3 days when chilled at 40°F or below in the refrigerator.
• Reheating Magic: Revive cold mushrooms by warming them in the oven at 350°F for 7-10 minutes. Avoid microwave reheating to maintain the crispy texture and prevent soggy cheese. Sprinkle fresh basil after reheating for an extra flavor boost.
• Prep-Ahead Brilliance: Assemble the stuffed mushrooms up to 24 hours before cooking. Keep the prepared mushrooms covered in the refrigerator, adding cheese and tomatoes just before grilling to prevent excess moisture. This technique ensures maximum flavor and perfect texture.
• Freezing Wisdom: While not ideal, you can freeze these mushrooms before adding cheese. Wrap individual stuffed mushroom caps tightly in plastic wrap, then place in a freezer bag. Freeze for up to 1 month. Thaw in the refrigerator overnight and add fresh cheese before final cooking.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 13-16 minutes

Total Time: 28-31 minutes

Calories: 180 kcal

Servings: 5

Irresistible Caprese Stuffed Portobello Mushrooms

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4.8 from 29 reviews

• Total Time: 28-31 minutes
• Yield: 5 1x

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Description

Roasted portobello mushrooms create a delightful Caprese stuffed portobello mushrooms recipe that elevates classic Italian flavors. Fresh mozzarella, ripe tomatoes, and fragrant basil combine in this simple yet elegant dish you’ll crave again and again.

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Ingredients

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• 5–6 large portobello mushrooms (stems removed, washed, and dried)
• 5–6 fresh mozzarella cheese balls (sliced thinly)
• 1 cup (240 ml) grape tomatoes (sliced thinly)
• 2 tbsps (30 ml) butter
• 2 cloves garlic (crushed)
• 1 tbsp (15 ml) freshly chopped parsley
• ¼ cup (60 ml) balsamic vinegar
• 2 tsps (10 ml) brown sugar (optional)
• Fresh basil (shredded for garnish)

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Instructions

1. Preparation: Position the oven rack in the middle and preheat to high grill setting, ensuring optimal heat distribution for the Portobello mushrooms.
2. Mushroom Preparation: Clean and thoroughly dry the Portobello mushrooms, removing any dirt or debris to create a pristine cooking surface.
3. Garlic Butter Infusion: Melt butter in a saucepan, blending crushed garlic and chopped parsley to create an aromatic garlic butter that will elevate the mushroom’s flavor profile.
4. Mushroom Coating: Generously brush the exterior and interior of each mushroom cap with the infused garlic butter, creating a rich and flavorful base for the stuffing.
5. Cheese and Tomato Layer: Strategically arrange thin mozzarella slices and halved grape tomatoes within each mushroom cap, ensuring an even and appetizing distribution.
6. Grilling Process: Transfer the prepared mushrooms to the preheated oven, grilling for 8 minutes until the cheese melts into a golden, bubbly masterpiece.
7. Balsamic Reduction: Simultaneously craft a glossy balsamic reduction by simmering balsamic vinegar with brown sugar until the mixture thickens and develops a deep, rich consistency.
8. Final Touches: Remove mushrooms from the oven, allowing a brief resting period to stabilize their structure, then garnish with freshly torn basil leaves, drizzle with balsamic reduction, and sprinkle sea salt to intensify the flavor profile.
9. Serving: Present immediately while the mushrooms remain warm and the cheese stays irresistibly molten, promising a delectable culinary experience.

Notes

• Mushroom Selection: Choose fresh, firm Portobello mushrooms with smooth, intact caps to ensure the best texture and flavor absorption.
• Butter Infusion Technique: Gently heat butter to prevent burning, allowing garlic and parsley to release maximum aromatics without scorching.
• Cheese Melting Tip: Use thinly sliced mozzarella for even, quick melting and golden browning under the grill’s high heat.
• Balsamic Reduction Trick: Watch the reduction closely while simmering, stirring occasionally to prevent burning and achieve a perfect syrupy consistency.

• Prep Time: 15 minutes
• Cook Time: 13-16 minutes
• Category: Appetizer, Lunch, Dinner
• Method: Grilling
• Cuisine: Italian

Nutrition

• Serving Size: 5
• Calories: 180
• Sugar: 3g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 20mg