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Caprese Stuffed Portobello Mushrooms

Yields4 ServingsPrep Time25 minsCook Time25 minsTotal Time50 mins

portobello mushrooms and wine

 3 tbsp extra-virgin olive oil
 1 medium clove of garlic, minced
 ½ tsp salt (divided in half)
 ½ tsp ground pepper (divide in half)
 4 portobello mushrooms
 1 cup halved cherry tomatoes
 ½ cup fresh mozzarella pearls, drained and dried
 ½ cup thinly sliced basil
 2 tsp balsamic vinegar

Preheat oven to 400 degrees F.


Remove stems and gills from mushrooms, wash and dry.


Combine 2 tbsp oil, garlic, ¼ tsp salt, ¼ tsp black pepper in a small bowl. Using a silicone brush, coat mushrooms all over with oil mixture. Place on baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.


Meanwhile, stir tomatoes, mozzarella, basil, 1 tbsp oil, and the remaining salt and pepper in a medium bowl.


Once the mushrooms have softened, remove from oven and fill with the tomato mixture. Bake until the cheese is fully melted and the tomatoes have wilted, about 12-15 minutes.


Once done, remove from oven and drizzle with ½ tsp of balsamic vinegar and serve.

Nutrition Facts

Servings 0