Caprese Stuffed Portobello Caps

• 4 large portobello mushroom caps, stems removed
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella, diced
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons balsamic glaze
• 2 tablespoons olive oil
• Salt to taste
• Freshly ground black pepper to taste
• Optional: 1/4 cup grated Parmesan cheese

Steps

1. 1 Preheat oven to 400°F.
2. 2 Gently brush the inside of each mushroom cap with olive oil and season with salt and pepper.
3. 3 Place mushroom caps on a baking sheet, gill side up.
4. 4 Divide cherry tomatoes and mozzarella among the mushroom caps.
5. 5 Bake for 12-15 minutes, until mushrooms are tender and cheese is slightly melted.
6. 6 Top with torn basil leaves and drizzle with balsamic glaze.
7. 7 Optional: sprinkle with Parmesan cheese before serving.

Equipment

• Baking sheet
• Oven

Variations

• Add cooked diced zucchini or bell peppers for extra veggies.

Substitutions

• Use dairy-free mozzarella for a vegan option.
• Substitute another type of mushroom if portobello is unavailable.

Pairings

• Mixed greens salad
• Grilled vegetables

Nutrition

Tips

• For a quicker option, you can grill the mushrooms instead of baking.
• If you prefer a warm glaze, gently heat the balsamic glaze before drizzling.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or oven until warmed through.

Freezing: Does not freeze well due to the texture of the mozzarella.

Serving Suggestions

• Serve with a side of mixed greens for a light meal.
• Pair with crusty bread to soak up the balsamic glaze.

FAQ