My Portabella Mushroom Caps turn into a beautiful main that fools dinner guests and somehow needs almost no ingredients.

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I adore giant Portabella Mushroom caps because they feel like a meal that stole itself. I stuff them, pile on slices of fresh mozzarella and thick ripe tomato, and suddenly dinner makes sense.

These Caprese Portabella Mushrooms hit the spot when I want something simple but seriously satisfying. I love the way the mushroom soaks up olive oil and garlic, then holds melted cheese like it planned the whole thing.

But the best part is the contrast: juicy tomato, stretchy mozzarella, herbal basil. No fuss, just bold, messy bites that leave me full and oddly proud and totally worth it.

Ingredients

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Portobello caps: meaty base, almost burger-like, very satisfying.
Tomatoes: juicy brightness, it cuts through the mushroom richness.
Mozzarella: creamy, melty goodness, makes it feel indulgent.
Basil: fresh herb punch, it smells like summer.
Olive oil: brings silkiness and helps things caramelize a bit.
Garlic: punchy aroma, gives that cozy garlicky warmth.
Balsamic glaze: sweet-tart drizzle, basically dessert for savory bites.
Kosher salt: brings out all the other flavors, simple but vital.
Black pepper: little kick, it wakes up each bite.
Dried oregano: herbal backbone, reminds you of classic Italian.
Breadcrumbs: crunchy top, adds texture so it’s not too soft.
Parmesan: salty, nutty finish, makes it feel a bit fancy.
Cooking spray or oil: keeps mushrooms from sticking, little maintenance move.

Ingredient Quantities

4 large portobello mushroom caps, stems and gills removed (about 6 to 8 oz each)

2 ripe tomatoes, sliced thick or 1 cup cherry tomatoes halved

8 oz fresh mozzarella (bocconcini or sliced)

1/4 to 1/3 cup fresh basil leaves, torn

2 tablespoons extra virgin olive oil

2 cloves garlic, minced

1 to 2 tablespoons balsamic glaze (or 1/4 cup balsamic vinegar if you prefer to reduce it yourself)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano or Italian seasoning

1/4 cup plain breadcrumbs (panko works well, optional for a little crunch)

2 tablespoons grated Parmesan cheese (optional)

Cooking spray or a little extra olive oil for brushing the mushrooms

How to Make this

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1. Preheat oven to 400°F (200°C) or heat a grill to medium-high. Clean the portobellos by wiping them with a damp paper towel, remove stems and scrape out the gills with a spoon so they’ll hold more filling.

2. Mix 2 tablespoons olive oil, minced garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/2 teaspoon dried oregano in a small bowl. Brush the mushroom caps lightly inside and out with this mixture. Spray or brush a baking sheet or grill grate with a little oil.

3. Place the mushrooms gill side up on the prepared sheet or grill. Roast or grill for 8 minutes to start releasing moisture and concentrating flavor.

4. While mushrooms start cooking, slice tomatoes thick or halve cherry tomatoes and slice or tear the mozzarella into pieces. If using balsamic vinegar and you want a glaze, simmer 1/4 cup balsamic in a small saucepan over medium heat until reduced to about 2 tablespoons and slightly syrupy, about 6 to 8 minutes. Or just have your balsamic glaze ready.

5. Remove the mushrooms from the oven or grill. Fill each cap with tomato slices or halves, then tuck mozzarella pieces on top. Tear fresh basil leaves and scatter some over the cheese.

6. If using breadcrumbs and Parmesan for crunch, mix 1/4 cup panko with 2 tablespoons grated Parmesan and a tiny drizzle of olive oil. Sprinkle this mixture over the cheese. It’s optional but gives a nice texture.

7. Return stuffed mushrooms to the oven or close the grill and cook until mozzarella is melted and mushrooms are tender, about 8 to 12 more minutes depending on size. Keep an eye so the cheese doesn’t overbrown.

8. Take them out, let rest 2 minutes so juices settle. Drizzle 1 to 2 tablespoons balsamic glaze over the top, or a splash of the reduced balsamic if you made that. Taste and add more salt or pepper if needed.

9. Finish with extra torn basil and a final tiny drizzle of olive oil if you like. Serve hot as a main with a crisp salad or as a hearty side. They’re simple, satisfying and you can swap ingredients any time.

Equipment Needed

1. Oven or grill
2. Baking sheet or grill grate (oiled or lined)
3. Small saucepan
4. Small mixing bowl
5. Basting brush or spoon for brushing oil
6. Sharp knife
7. Cutting board
8. Measuring spoons
9. Tongs or spatula

FAQ

Can I make these on a grill instead of the oven? Yes, definitely. Preheat the grill to medium high, brush the mushrooms with oil, and grill about 4 to 6 minutes per side until tender. Top with tomato and mozzarella, close the lid for 2 minutes to melt the cheese, then finish with balsamic and basil.

What if I dont have balsamic glaze? No problem. Use regular balsamic vinegar and simmer it in a small pan until reduced by half to thicken, about 5 to 8 minutes. Or just drizzle the vinegar lightly if you dont want to cook it.

Can I make these ahead of time? Yes but with a note. Roast or grill the mushrooms and store components separately: mushrooms, sliced tomatoes, and mozzarella. Assemble and add basil and glaze right before serving so nothing gets soggy.

How do I keep the mushrooms from getting watery? Salt the mushroom caps lightly and let them sit gill side down on paper towels for 10 minutes, then pat dry. Also avoid overcooking the tomatoes and assemble at the last minute.

Is there a vegetarian or gluten free option? The recipe is already vegetarian. For gluten free, skip the breadcrumbs or use gluten free panko. All other ingredients are naturally gluten free.

How long do leftovers last and how should I reheat them? Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or toaster oven for 8 to 10 minutes until warmed through. Microwave works but the mushroom and cheese can get rubbery.

Caprese Style Portobellos Recipe Substitutions and Variations

Portobello mushroom caps: swap for thick eggplant slices, big zucchini rounds, or cauliflower “steaks” if you want a similar meaty base — they all grill or roast the same way, just watch cook time.
Fresh mozzarella: use burrata for extra creaminess, soft goat cheese for tang, or a store vegan mozzarella if you need dairy free, but add less salt with goat cheese cause it’s stronger.
Balsamic glaze or vinegar: try pomegranate molasses for sweet-tart punch, or a quick reduction of red wine vinegar with a teaspoon of honey or brown sugar if you dont have glaze.
Breadcrumbs: swap panko for crushed saltine crackers, finely chopped toasted almonds or walnuts for crunch, or skip them and sprinkle extra Parmesan for a crustier top.

Pro Tips

Pro tips
1) Salt the mushrooms lightly and let them sit gill-side up for 10 minutes before cooking, then pat off excess moisture. That helps concentrate the mushroom flavor and prevents a soggy filling.
2) If you want a really jammy tomato flavor, toss the tomato slices in a pinch of salt and a teaspoon of olive oil and let them sweat while the mushrooms start roasting. It concentrates sweetness and keeps the cheese from getting watery.
3) Use fresh mozzarella but press it between paper towels if it feels very wet. Alternatively use a mix of mozzarella and a little shredded provolone or fontina for better melt and less moisture.
4) If you like crunchy topping, toast the panko with the Parmesan and a tablespoon of olive oil in a small skillet until golden before sprinkling. It stays crisp longer than raw breadcrumbs.

Human, slightly imperfect rewrite of the recipe
Preheat oven to 400°F (200°C) or heat your grill to medium-high. Clean the portobellos by wiping them with a damp paper towel. Take out the stems and scrape the gills with a spoon so they can hold more filling.

Mix the olive oil, minced garlic, salt, pepper and dried oregano in a small bowl. Brush the mushrooms inside and out with that mix. Spray or brush the baking sheet or grill grate so they don’t stick.

Put the mushrooms gill-side up on the sheet or grill and roast or grill for about 8 minutes. This starts to release moisture and makes the mushroom flavor stronger.

While those are cooking, slice thick tomato rounds or halve the cherry tomatoes. Tear or slice the mozzarella into pieces. If you want to make your own balsamic glaze, simmer 1/4 cup balsamic vinegar in a small saucepan over medium heat until it’s reduced to about 2 tablespoons and slightly syrupy, usually 6 to 8 minutes. Otherwise have your store-bought glaze ready.

Take the mushrooms out and fill each cap with the tomato slices or halves, then tuck mozzarella pieces on top. Scatter torn basil leaves over the cheese.

If you’re using the breadcrumb-Parmesan crunch, mix the panko with grated Parmesan and a tiny drizzle of olive oil. Sprinkle that over the cheese. It’s optional, but it gives a nice texture.

Return the stuffed mushrooms to the oven or close the grill and cook until the mozzarella melts and the mushrooms are tender, about 8 to 12 more minutes depending on size. Watch them so the cheese doesn’t get too brown.

Remove them, let rest for a couple minutes so the juices settle. Drizzle with 1 to 2 tablespoons balsamic glaze or a splash of the reduced balsamic if you made it. Taste and add more salt or pepper if needed.

Finish with extra torn basil and a tiny drizzle of olive oil if you like. Serve hot with a salad or as a side. They reheat okay too, though best eaten right away.

Caprese Style Portobellos Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

My Portabella Mushroom Caps turn into a beautiful main that fools dinner guests and somehow needs almost no ingredients.

Servings

servings

Calories

315

kcal

Equipment: 1. Oven or grill
2. Baking sheet or grill grate (oiled or lined)
3. Small saucepan
4. Small mixing bowl
5. Basting brush or spoon for brushing oil
6. Sharp knife
7. Cutting board
8. Measuring spoons
9. Tongs or spatula

Ingredients

4 large portobello mushroom caps, stems and gills removed (about 6 to 8 oz each)
2 ripe tomatoes, sliced thick or 1 cup cherry tomatoes halved
8 oz fresh mozzarella (bocconcini or sliced)
1/4 to 1/3 cup fresh basil leaves, torn
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 to 2 tablespoons balsamic glaze (or 1/4 cup balsamic vinegar if you prefer to reduce it yourself)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano or Italian seasoning
1/4 cup plain breadcrumbs (panko works well, optional for a little crunch)
2 tablespoons grated Parmesan cheese (optional)
Cooking spray or a little extra olive oil for brushing the mushrooms

Directions

Preheat oven to 400°F (200°C) or heat a grill to medium-high. Clean the portobellos by wiping them with a damp paper towel, remove stems and scrape out the gills with a spoon so they’ll hold more filling.
Mix 2 tablespoons olive oil, minced garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/2 teaspoon dried oregano in a small bowl. Brush the mushroom caps lightly inside and out with this mixture. Spray or brush a baking sheet or grill grate with a little oil.
Place the mushrooms gill side up on the prepared sheet or grill. Roast or grill for 8 minutes to start releasing moisture and concentrating flavor.
While mushrooms start cooking, slice tomatoes thick or halve cherry tomatoes and slice or tear the mozzarella into pieces. If using balsamic vinegar and you want a glaze, simmer 1/4 cup balsamic in a small saucepan over medium heat until reduced to about 2 tablespoons and slightly syrupy, about 6 to 8 minutes. Or just have your balsamic glaze ready.
Remove the mushrooms from the oven or grill. Fill each cap with tomato slices or halves, then tuck mozzarella pieces on top. Tear fresh basil leaves and scatter some over the cheese.
If using breadcrumbs and Parmesan for crunch, mix 1/4 cup panko with 2 tablespoons grated Parmesan and a tiny drizzle of olive oil. Sprinkle this mixture over the cheese. It’s optional but gives a nice texture.
Return stuffed mushrooms to the oven or close the grill and cook until mozzarella is melted and mushrooms are tender, about 8 to 12 more minutes depending on size. Keep an eye so the cheese doesn’t overbrown.
Take them out, let rest 2 minutes so juices settle. Drizzle 1 to 2 tablespoons balsamic glaze over the top, or a splash of the reduced balsamic if you made that. Taste and add more salt or pepper if needed.
Finish with extra torn basil and a final tiny drizzle of olive oil if you like. Serve hot as a main with a crisp salad or as a hearty side. They’re simple, satisfying and you can swap ingredients any time.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.