Caprese Stuffed Portobello Mushrooms

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

For the Mushrooms

4 large portobello mushroom caps, stems, and gills removed

2 tablespoons olive oil

Salt and black pepper, to taste

2 teaspoons balsamic vinegar

For the Filling

1 cup cherry tomatoes, halved

8 ounces fresh mozzarella, sliced or torn

¼ cup fresh basil leaves, chopped (plus more for garnish)

1 tablespoon olive oil

1 teaspoon balsamic glaze (plus more for drizzling)

Salt and pepper, to taste

Method

Prep the mushrooms

• Preheat oven to 400°F.

• Lightly brush each mushroom cap with olive oil on both sides and season with salt and pepper.

• Place on a baking sheet, gill-side up.

• Drizzle with balsamic vinegar.

• Roast for 8–10 minutes, until just tender.

Make the filling

• While mushrooms roast, in a bowl, combine cherry tomatoes, mozzarella, basil, olive oil, balsamic glaze, salt, and pepper.

• Gently toss to coat.

Stuff and bake

• Remove mushrooms from the oven.

• Carefully spoon tomato-mozzarella mixture into each cap.

• Return to oven and bake an additional 8–10 minutes, until cheese is melty and tomatoes are slightly blistered.

Garnish and serve

• Drizzle with extra balsamic glaze and sprinkle with more fresh basil.

• Enjoy! These Caprese Stuffed Portobellos are rich, savory, and bursting with summer flavor—perfect alongside grilled meats or a crisp green salad.

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