Have you ever experienced that moment when you’re craving something savory and satisfying, yet kinda healthy too? That’s when my obsession with these cheesy, garlicky stuffed portobello mushrooms was born, and trust me, they’re worth every bite! Let’s dive into how to make this mouthwatering creation.
I love creating Caprese Stuffed Portobello Mushroom Caps because they offer a delicious and nutritious twist on a classic Italian salad. The hearty mushroom caps are filled with juicy cherry tomatoes, creamy fresh mozzarella, and fragrant basil.
A drizzle of olive oil and balsamic glaze enhances the flavors beautifully.
Caprese Stuffed Portobello Mushroom Caps Recipe Ingredients
- Portobello Mushroom Caps: Rich in fiber; provide a meaty texture; low in calories.
- Olive Oil: Heart-healthy monounsaturated fats; enhances flavor.
- Cherry Tomatoes: Juicy, sweet-tart bursts; rich in antioxidants.
- Fresh Mozzarella Cheese: Creamy texture; good source of protein and calcium.
- Fresh Basil Leaves: Aromatic; adds a fresh, herbaceous note; rich in vitamin K.
- Balsamic Glaze: Sweet and tangy; adds depth and complexity.
Caprese Stuffed Portobello Mushroom Caps Recipe Ingredient Quantities
- 4 large portobello mushroom caps
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 8 ounces fresh mozzarella cheese, sliced
- 1/4 cup fresh basil leaves, torn into pieces
- 2 tablespoons balsamic glaze
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, chopped (optional)
How to Make this Caprese Stuffed Portobello Mushroom Caps Recipe
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Brush both sides of the portobello mushroom caps with olive oil and season with salt and pepper to taste.
3. Place the mushroom caps on the prepared baking sheet with the gill sides up. Bake for 10 minutes in the preheated oven.
4. Meanwhile, in a mixing bowl, combine the halved cherry tomatoes, minced garlic, a drizzle of olive oil, and a pinch of salt and pepper.
5. Remove the mushrooms from the oven and carefully drain any excess liquid.
6. Stuff each mushroom cap with sliced mozzarella cheese, followed by the tomato mixture.
7. Return the stuffed mushrooms to the oven and bake for an additional 10-12 minutes, until the cheese is melted and bubbly.
8. Remove from the oven and top each mushroom cap with torn fresh basil leaves.
9. Drizzle the stuffed mushrooms with balsamic glaze.
10. Garnish with chopped fresh parsley if desired and serve immediately.
Caprese Stuffed Portobello Mushroom Caps Recipe Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Pastry brush
5. Mixing bowl
6. Knife
7. Cutting board
8. Spoon
FAQ
- Can I use smaller mushrooms instead of portobello caps? Yes, smaller mushrooms can be used, but adjust the filling quantities accordingly.
- Can this dish be made vegan? Yes, substitute the mozzarella with a plant-based cheese alternative.
- How can I add more flavor to the mushrooms? Marinate the mushrooms in olive oil, garlic, and herbs for 30 minutes before baking.
- Is balsamic glaze necessary? It enhances the dish’s flavor, but you can omit it or use a balsamic reduction as a substitute.
- Can I prepare the mushrooms in advance? Yes, assemble them a few hours ahead and bake just before serving.
- What side dishes pair well with this recipe? A simple green salad or crusty bread complements the flavors nicely.
- Can I grill the mushrooms instead of baking? Yes, grilling adds a smoky flavor — just ensure to watch them closely to prevent overcooking.
Caprese Stuffed Portobello Mushroom Caps Recipe Substitutions and Variations
- Instead of fresh mozzarella cheese, use sliced burrata or goat cheese for a different flavor.
- Substitute cherry tomatoes with grape tomatoes or diced regular tomatoes.
- If you don’t have fresh basil, use dried basil or fresh spinach leaves.
- Replace balsamic glaze with a balsamic vinegar reduction or a drizzle of lemon juice for a different tanginess.
- For a different herb flavor, swap fresh parsley with fresh cilantro or dill.
Pro Tips
1. Pre-cook the Mushrooms: Before stuffing, after the initial bake, try gently press-drying the mushrooms with a clean towel to soak up more moisture. This prevents them from becoming too watery when baked with the toppings.
2. Cheese Variation: Try using a mix of mozzarella and fontina or provolone cheese for added flavor complexity and a slightly different texture.
3. Enhance the Garlic Flavor: For a deeper garlic flavor, consider roasting the minced garlic in olive oil for a few minutes on the stovetop before mixing it with the tomatoes.
4. Marinate the Tomatoes: Give the cherry tomatoes some extra time to soak in the flavors by preparing the tomato mixture an hour in advance and letting it marinate. This will infuse more flavor into the mushrooms.
5. Grill Finish: If you have access to a grill, consider giving the stuffed mushrooms a quick finish on the grill after baking them. This adds a nice smoky flavor and can give the cheese a beautifully blistered finish.
Caprese Stuffed Portobello Mushroom Caps Recipe
My favorite Caprese Stuffed Portobello Mushroom Caps Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Pastry brush
5. Mixing bowl
6. Knife
7. Cutting board
8. Spoon
Ingredients:
- 4 large portobello mushroom caps
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 8 ounces fresh mozzarella cheese, sliced
- 1/4 cup fresh basil leaves, torn into pieces
- 2 tablespoons balsamic glaze
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, chopped (optional)
Instructions:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Brush both sides of the portobello mushroom caps with olive oil and season with salt and pepper to taste.
3. Place the mushroom caps on the prepared baking sheet with the gill sides up. Bake for 10 minutes in the preheated oven.
4. Meanwhile, in a mixing bowl, combine the halved cherry tomatoes, minced garlic, a drizzle of olive oil, and a pinch of salt and pepper.
5. Remove the mushrooms from the oven and carefully drain any excess liquid.
6. Stuff each mushroom cap with sliced mozzarella cheese, followed by the tomato mixture.
7. Return the stuffed mushrooms to the oven and bake for an additional 10-12 minutes, until the cheese is melted and bubbly.
8. Remove from the oven and top each mushroom cap with torn fresh basil leaves.
9. Drizzle the stuffed mushrooms with balsamic glaze.
10. Garnish with chopped fresh parsley if desired and serve immediately.