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Caprese stuffed portobellos appeal to a broad range of palates, making them a perfect choice for a variety of occasions. Whether you're serving them as a main course for a vegetarian-friendly weeknight dinner or as an appetizer for a gathering with friends, these stuffed mushrooms are sure to impress. Their vibrant colors and fresh ingredients evoke the sunny landscapes of Italy, transporting your taste buds to a Mediterranean paradise.

Caprese Stuffed Portobellos

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Ingredients
  

4 large portobello mushrooms

1 cup cherry tomatoes, halved

1 cup fresh mozzarella balls, halved

1/4 cup fresh basil leaves, chopped

2 cloves garlic, minced

2 tablespoons balsamic glaze

1 tablespoon olive oil

Salt and pepper to taste

Optional: Red pepper flakes for a kick

Instructions
 

Preheat the oven: Preheat your oven to 400°F (200°C).

    Prepare the mushrooms: Clean the portobello mushrooms with a damp cloth and remove the stems. Gently scoop out the gills using a spoon to make room for the stuffing.

      Make the filling: In a bowl, combine the cherry tomatoes, mozzarella balls, chopped basil, minced garlic, olive oil, salt, and pepper. Mix until everything is well-coated.

        Stuff the mushrooms: Place the portobello mushrooms on a baking sheet, gill side up. Generously fill each mushroom cap with the tomato-mozzarella mixture.

          Drizzle with balsamic: Drizzle balsamic glaze over the stuffed mushrooms for added flavor.

            Bake: Place the baking sheet in the preheated oven and bake for about 20-25 minutes or until the mushrooms are tender and the cheese is melted and bubbly.

              Garnish and serve: Once done, remove from the oven and let cool for a few minutes. Drizzle with more balsamic glaze if desired, garnish with extra fresh basil, and serve warm.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4