Caprese Stuffed Portobellos

• 4 large portobello mushrooms
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls (bocconcini), quartered
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 clove garlic, minced
• Optional: 1/4 cup grated Parmesan cheese

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 Clean the portobello mushrooms and remove stems. Brush the caps with olive oil.
3. 3 In a bowl, combine cherry tomatoes, mozzarella, basil, garlic, salt, and pepper.
4. 4 Stuff the mixture into each portobello cap. Sprinkle with Parmesan if using.
5. 5 Place the stuffed mushrooms on a baking sheet, stem side up.
6. 6 Bake for 15 minutes, or until mushrooms are tender.
7. 7 While baking, whisk together balsamic vinegar and honey in a small saucepan. Simmer until slightly thickened.
8. 8 Drizzle the balsamic glaze over the mushrooms upon removal from the oven.

Nutrition

Tips

• For extra flavor, marinate the mushroom caps in olive oil and garlic for 30 minutes before stuffing.
• If you prefer a warm glaze, reheat gently before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain texture.

Serving Suggestions

• Serve with a fresh green salad and crusty bread for a delightful vegetarian meal.
• Pairs well with a chilled glass of Pinot Grigio.

FAQ