Caprese Stuffed Portobello Mushrooms

• 4 large portobello mushrooms, stems removed
• 1 cup fresh mozzarella, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons fresh basil, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon garlic, minced
• Optional: 2 tablespoons balsamic glaze for drizzling

Steps

1. 1 Preheat oven to 400°F.
2. 2 Clean mushrooms gently with a damp paper towel and brush off any dirt.
3. 3 In a bowl, mix mozzarella, cherry tomatoes, basil, olive oil, balsamic vinegar, garlic, salt, and pepper.
4. 4 Stuff each mushroom cap generously with the mixture.
5. 5 Place stuffed mushrooms on a baking sheet lined with parchment paper.
6. 6 Sprinkle Parmesan cheese over the tops.
7. 7 Bake for 15 minutes until mushrooms are tender and cheese is melted.
8. 8 Optional: Drizzle with balsamic glaze before serving.

Equipment

• Baking sheet
• Parchment paper

Variations

• Add cooked shrimp or chicken for a non-vegetarian option.
• Use sun-dried tomatoes for a more intense flavor.

Substitutions

• Substitute fresh basil with oregano if needed.
• Use part-skim mozzarella to cut down on fat.

Pairings

• Crusty bread
• A glass of chilled white wine

Nutrition

Tips

• For extra flavor, marinate the mushrooms with olive oil and garlic for 30 minutes before stuffing.
• Use a piping bag for a neat stuffing job if desired.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Not recommended for freezing due to the moisture content of tomatoes and mozzarella.

Serving Suggestions

• Serve as an appetizer or a light main course.
• Pairs wonderfully with a fresh green salad.

FAQ