Caprese Stuffed Portobellos Recipe

Introduction

Caprese Stuffed Portobellos offer a delicious and elegant twist on a classic Italian salad. These large mushroom caps are filled with fresh mozzarella, juicy tomatoes, and fragrant basil, then finished with a balsamic glaze for a perfect balance of flavors. Easy to prepare, they make a wonderful appetizer or light main dish.

Ingredients

• 2 tablespoons butter
• 2 cloves garlic, crushed
• 1 tablespoon fresh parsley, chopped
• 5-6 large Portobello mushrooms, stems removed, washed, and dried thoroughly
• 5-6 fresh mozzarella cheese balls, sliced thinly
• 1 cup grape or cherry tomatoes, sliced thinly
• 1 pinch fresh basil, shredded (for garnish)
• 1/4 cup balsamic vinegar
• 2 teaspoons brown sugar (optional)

Instructions

1. Step 1: Preheat your oven to the grill or broil setting on high heat, placing the oven shelf in the middle position.
2. Step 2: In a small saucepan or microwave-safe bowl, melt butter with crushed garlic and chopped parsley until fragrant. Brush the bottoms of each mushroom with the garlic butter and place them buttered side down on a baking tray.
3. Step 3: Flip the mushrooms and brush any remaining garlic butter over the insides. Fill each mushroom with slices of mozzarella and tomato.
4. Step 4: Grill or broil the mushrooms for about 8 minutes, until the cheese has melted and become golden.
5. Step 5: While the mushrooms cook, prepare the balsamic glaze. Combine balsamic vinegar and optional brown sugar in a small saucepan over high heat and bring to a boil. Reduce heat and simmer for 5-8 minutes until thickened to a glaze. If not using sugar, simmer for 12-15 minutes on low heat.
6. Step 6: To serve, top each stuffed mushroom with shredded basil, drizzle with balsamic glaze, and sprinkle with salt to taste.

Tips & Variations

• Be sure to thoroughly dry the Portobello mushrooms using paper towels to prevent them from becoming soggy during cooking.
• For an extra layer of flavor, add a drizzle of high-quality olive oil before serving.
• Substitute fresh mozzarella with burrata for a creamier filling.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F (175°C) oven until warmed through to keep the cheese creamy without drying out the mushrooms.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

You can assemble the mushrooms a few hours ahead and keep them refrigerated, but for the best texture and flavor, broil them just before serving.

What can I use if I don’t have fresh basil?

If fresh basil is unavailable, dried basil can be used but add it sparingly, as fresh basil provides a brighter flavor. Fresh spinach or arugula can also be a flavorful alternative garnish.

Caprese Stuffed Portobellos Recipe

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★★★★★

4.8 from 132 reviews

This Caprese Stuffed Portobello recipe offers a delicious, low-carb twist on the classic Italian Caprese salad by stuffing large portobello mushroom caps with fresh mozzarella, grape tomatoes, and a fragrant garlic butter. Finished with a homemade balsamic glaze drizzle and fresh basil, this dish is a perfect appetizer or light meal that’s easy to prepare and packed with flavor.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 5–6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Garlic Butter

• 2 tablespoons butter
• 2 cloves garlic, crushed
• 1 tablespoon fresh parsley, chopped

Mushrooms

• 5–6 large Portobello mushrooms, stems removed, washed and dried thoroughly
• 5–6 fresh mozzarella cheese balls, sliced thinly
• 1 cup grape or cherry tomatoes, sliced thinly
• 1 pinch fresh basil, shredded to garnish

Balsamic Glaze

• 1/4 cup balsamic vinegar
• 2 teaspoons brown sugar (optional)

Instructions

1. Preheat the oven: Set your oven to the grill/broil setting on high heat and arrange the oven shelf to the middle position to ensure even cooking.
2. Prepare garlic butter: In a small saucepan or microwave-safe bowl, melt the butter together with crushed garlic and chopped parsley until the garlic becomes fragrant, infusing the butter with flavor.
3. Brush mushrooms: Using a brush, coat the bottom side of each prepared portobello mushroom with the garlic butter, then place them buttered-side down on a baking tray.
4. Stuff mushrooms: Flip the mushrooms so the caps face upward, brush any remaining garlic butter inside each cap, then layer the thin mozzarella slices and tomato slices evenly inside each mushroom cap.
5. Grill and melt cheese: Place the baking tray in the oven under the grill/broiler, cooking for about 8 minutes until the mozzarella cheese melts and turns golden brown.
6. Prepare balsamic glaze: While mushrooms cook, combine balsamic vinegar and brown sugar (if using) in a small saucepan and bring to a boil over high heat. Lower to a simmer and reduce for 5-8 minutes until thick and syrupy. Without sugar, simmer 12-15 minutes.
7. Serve: Remove mushrooms from the oven, sprinkle shredded fresh basil on top, drizzle with the homemade balsamic glaze, and season with salt to taste before serving.

Notes

• To properly dry portobello mushrooms, press a dry paper towel into each mushroom to gently absorb excess liquid. Skipping this step may cause mushrooms to release too much moisture during cooking.
• Nutrition facts include the balsamic glaze.

Keywords: Caprese, stuffed portobello mushrooms, mozzarella, tomatoes, garlic butter, balsamic glaze, Italian appetizer, vegetarian