Caprese Stuffed Portobellos

$- 4 large portobello mushrooms, stems removed - 2 cups cherry tomatoes, halved - 8 ounces fresh mozzarella cheese, diced - 1/4 cup fresh basil leaves, chopped - 2 tablespoons balsamic glaze - 2 tablespoons olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - 1/4 teaspoon red pepper flakes (optional) When choosing portobello mushrooms, look for ones that are firm and smooth. They should feel heavy for their size. Fresh cherry tomatoes should be bright and firm. Soft spots can mean they are past their best. For mozzarella, use fresh cheese for a creamy texture. If you can't find fresh basil, dried basil can work, but fresh gives better flavor. One serving of Caprese stuffed portobellos has about 230 calories. They are low in carbs and high in protein. Mushrooms are a good source of vitamins and minerals. Mozzarella adds calcium and protein. The dish is also rich in antioxidants from tomatoes and basil. To keep it healthy, use less balsamic glaze or olive oil. This dish is perfect for a light meal or appetizer. {{ingredient_image_1}} Start by setting your oven to 375°F (190°C). This temperature helps the mushrooms cook perfectly. Next, line a baking sheet with parchment paper. This step makes cleanup easy and keeps the mushrooms from sticking. Take 4 large portobello mushrooms and clean them with a damp cloth. This helps remove dirt and keeps them fresh. After cleaning, remove the stems. Place the mushrooms on the baking sheet with the gill-side facing up. This position allows the filling to stay inside. In a mixing bowl, combine 2 cups of halved cherry tomatoes, 8 ounces of diced fresh mozzarella cheese, and 1/4 cup of chopped fresh basil leaves. Add 2 tablespoons of balsamic glaze, 2 tablespoons of olive oil, 1 teaspoon of garlic powder, salt, and pepper to taste. If you like a bit of spice, add 1/4 teaspoon of red pepper flakes. Stir the mixture well until everything is coated nicely. Now, take the Caprese mixture and spoon it generously into each portobello cap. Press down gently to pack the filling, so it holds well during baking. This step ensures each bite is full of flavor. Place the baking sheet in your preheated oven. Bake the stuffed mushrooms for 20-25 minutes. You want the mushrooms to be tender, and the cheese should be bubbly and slightly golden. Once out of the oven, let them cool for a few minutes before serving. For a finishing touch, drizzle with extra balsamic glaze and garnish with more basil leaves. Enjoy your tasty creation! When picking portobello mushrooms, look for large and firm caps. The color should be dark brown and the gills should be clean. Avoid mushrooms with soft spots or wrinkles. Fresh mushrooms smell earthy, not sour. If you can, buy them from a local market. To keep your mushrooms from turning soggy, dry them well before cooking. Use a damp cloth to clean them, but don’t soak them in water. When you fill the mushrooms, pack the ingredients tightly. This helps prevent moisture from escaping during cooking. Baking them at the right temperature is key too. Caprese stuffed portobellos make a great main dish or a side. Serve them on a bed of fresh greens, like arugula or spinach. Drizzle extra balsamic glaze on top for added flavor. Pair these stuffed mushrooms with crusty bread or a light salad for a full meal. You can also add grilled chicken or shrimp for extra protein. Pro Tips Choose Fresh Ingredients: Use the freshest mozzarella and ripe cherry tomatoes for the best flavor. Experiment with Cheese: Try different types of cheese like goat cheese or feta for a unique twist on the classic Caprese flavor. Pre-Season Mushrooms: Brush the portobello caps with olive oil and season before adding the filling for extra flavor. Serve Immediately: Enjoy the stuffed mushrooms right after baking for the best texture and taste. {{image_2}} You can easily make this dish vegan. Swap the fresh mozzarella for vegan cheese. Look for brands that melt well. Use a dairy-free balsamic glaze too. This keeps the flavors bold and fresh. You won't miss the cheese at all. This recipe is already gluten-free! Portobello mushrooms are naturally gluten-free. Just check your balsamic glaze. Some brands add gluten. Always read the labels to ensure your meal is safe. Want to kick up the taste? Add pesto to the filling. It brings a nutty, rich flavor. You can also include fresh spinach for added nutrition. Spinach wilts down nicely when baked. For a spicy twist, toss in more red pepper flakes. Each addition makes this dish even more exciting. Store leftover stuffed mushrooms in an airtight container. Let them cool first. Place a paper towel in the container to absorb moisture. This keeps the mushrooms fresh and tasty. You can store them in the fridge for up to three days. To reheat, preheat your oven to 350°F (175°C). Place the mushrooms on a baking sheet. Cover them loosely with foil to prevent drying. Heat for about 10-15 minutes. This method keeps the cheese gooey and the mushrooms tender. You can also use a microwave. Heat for 1-2 minutes, but the oven gives better results. You can freeze stuffed mushrooms for later. Wrap each mushroom in plastic wrap tightly. Then, place them in a freezer bag. Remove as much air as possible. They can stay frozen for up to three months. When ready to eat, thaw them in the fridge overnight. Reheat them in the oven for the best texture. You can pair Caprese stuffed portobellos with a fresh salad. A simple arugula salad works well. You can also serve them with crusty bread or garlic bread. Pasta with a light sauce makes a great side too. Adding a glass of crisp white wine will enhance the meal. Caprese stuffed portobellos last up to three days when stored properly. Keep them in an airtight container. Make sure they cool to room temperature first. This helps preserve their flavor and texture. Yes, you can prepare them ahead of time. Stuff the mushrooms and store them in the fridge. They will stay fresh for a day or two. Just bake them right before serving for the best taste. Feel free to swap ingredients based on what you have. You can use larger tomatoes instead of cherry tomatoes. Any cheese, like feta or goat, can work too. If you need a vegan option, try plant-based cheese and olive oil instead of balsamic glaze. In this article, we explored the delicious world of Caprese Stuffed Portobellos. We discussed the ingredients, how to prepare them, and the baking steps. We also shared tips for choosing mushrooms and preventing sogginess. You can make variations to suit your taste, and we covered how to store any leftovers. Enjoy experimenting with this recipe. With a few simple steps, you can create a healthy and tasty dish that impresses everyone. Happy cooking!$

Caprese Stuffed Portobellos

Delicious portobello mushrooms filled with fresh mozzarella, cherry tomatoes, and basil, drizzled with balsamic glaze.

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Prep Time 15

Cook Time 25

Total Time 40

Course Appetizer

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

4 large portobello mushrooms, stems removed
2 cups cherry tomatoes, halved
8 ounces fresh mozzarella cheese, diced
1 4 cup fresh basil leaves, chopped
2 tablespoons balsamic glaze
2 tablespoons olive oil
1 teaspoon garlic powder
to taste Salt and pepper
1 4 teaspoon red pepper flakes (optional)

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Clean the portobello mushrooms with a damp cloth and remove the stems. Place them on the baking sheet, gill-side up.
In a mixing bowl, combine the halved cherry tomatoes, diced mozzarella cheese, chopped basil, balsamic glaze, olive oil, garlic powder, salt, pepper, and red pepper flakes if using. Mix well until the ingredients are evenly coated.
Spoon the Caprese mixture generously into each portobello cap, pressing down gently to pack it in.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender, and the cheese is bubbly and slightly golden.
Remove from the oven and let cool for a few minutes before serving.
Drizzle with extra balsamic glaze if desired and garnish with additional basil leaves for a fresh touch.

Notes

Drizzle with extra balsamic glaze for added flavor.

Keyword caprese, stuffed mushrooms, vegetarian