Caprese Stuffed Portobello Mushrooms

This Caprese Stuffed Portobello Mushrooms recipe is a tasty vegetarian stuffed mushroom filled with tomato, fresh mozzarella, basil, olive oil, and balsamic glaze to make the perfect vegetarian dinner!  This simple meal lets fresh summer flavors shine!

Love stuffed portobello mushrooms? Also try Tomato, Roasted Red Pepper & Goat Cheese Stuffed Portobello Mushrooms, Spinach and Goat Cheese Stuffed Portobello Mushrooms, and 3 Cheese and Spinach Stuffed Mushroom Caps.

Caprese Stuffed Portobello Mushrooms

These Caprese Stuffed Portobello Mushrooms are so fresh, healthy, and delicious.  This garlic-stuffed portobello is filled with the best caprese flavors of summer including fresh mozzarella, grape tomatoes, fresh basil, and an irresistible Balsamic Glaze made with balsamic vinegar.  It's a meal that looks next-level gourmet, but no one needs to know it's made in just 20 minutes with just a handful of easy ingredients.

I think mushrooms are a great addition or in this case base for a vegetarian meal... especially if you are serving that plant-based meal to a meat-eater.  Mushrooms are rich, chewy, and satisfying.  They can give meat-eaters the feeling that they are getting something MORE from those veggies.  The Hubs and I love mushrooms.  Whether on pizza, in a pasta dish, or perfectly stuffed with cheese and spinach... it's something we always agree is a good idea.

I'm always looking to make new mushroom dishes for us to enjoy so I decided to combine two of my food loves... mushrooms and Caprese!  The result is this Caprese Stuffed Portobello Mushrooms recipe which is delightfully rich and summery at the same time!

They are flavored with a touch of olive oil and minced garlic.  Then they are topped with the dream team of foodie combos: tomato and fresh mozzarella.  After that they are broiled to perfection you top them with fresh basil and a perfect drizzle or balsamic glaze.  You seriously can't go wrong with this recipe!

Here's my you'll love my Caprese Stuffed Portobello Mushrooms recipe...

• My Caprese Stuffed Portobello Mushrooms recipe comes together in 20 minutes from start to finish.  There is just enough time to whip up a pretty salad or grain to go on the side.  You don't even have to precook the mushrooms!  The hardest part is cleaning the mushrooms.
• Some stuffed mushroom recipes are stuffy and take a lot of time to put together but not this one!
• It uses ripe summer tomatoes and basil.
• It's kid-friendly and super tasty.
• This vegetarian dish can be a main course for vegetarians or a side dish for everyone else
• It's vegetarian, gluten-free, and low-carb.  Leave off the balsamic glaze to make it keto.

Ingredients:

Here's an overview of what you'll need to make this Caprese Stuffed Portobello Mushroom recipe, but keep scrolling for the full recipe amounts.

• Portobello Mushroom Caps: Look for thick meaty ones that are completely intact.  To clean the mushrooms do not submerge them in water, but use a water paper towel to wipe them off.  Submerging them in water will make them soak up the water and will make them come out soggy.  Use a spoon to remove the gills from the insides of each cap of mushrooms.
• Good Olive Oil:  I love one with a rich flavor and green color.  You can also brush the mushrooms with melted butter for a richer flavor and add the garlic to make garlic butter, but it's not quite as healthy.
• Minced Garlic: You can mince your own or use the type in a jar.
• Fresh Mozzarella Cheese: I like to use fresh mozzerella for this for the best flavors.  Pearl-sized are perfect for this.  You can also use Ciliegine, which are cherry-sized balls of mozzarella.
• Cherry Tomatoes or Grape Tomatoes: Buy whichever looks fresher.
• Fresh Basil: You have to have some pretty fresh basil for this!
• Balsamic Glaze: A premade balsamic glaze adds so much rich flavor without a lot of fuss.  You can also make your own by slowly melting ¼ cup balsamic vinegar and 2 teaspoons brown sugar in a small saucepan over high heat.  Bring it to a boil and then reduce the heat to low.  Simmer for 5-8 minutes or until the mixture is thick enough to be a glaze.

Instructions:

This is an overview of the instructions to make this Caprese Stuffed Portobello Mushroom recipe, but the full detailed printable recipe is below in the recipe card.

1. Preheat the oven to 425 degrees.  Prepare a baking tray or rimmed baking sheet by spraying it with cooking spray.
2. Scoop the gills out of the mushroom caps and clean them with a paper towel.  Make sure they are very dry.
3. In a small bowl, stir the garlic in with the olive oil and brush the mixture on the tops and bottoms of each mushroom.  Add some salt and pepper.
4. Stuff the mushrooms with the fresh mozzarella, and halved tomatoes.
5. Put in the middle of your oven shelf and bake until the mozzarella melts and the mushrooms are tender.
6. Top with fresh basil and balsamic glaze.  It's that simple!
7. Serve immediately for best results as the mushrooms can get soggy after cooking.

Grilling Instructions:

1. Preheat your grill to high heat.
2. Place the prepared mushrooms in a grill basket sprayed with cooking spray.
3. Grill for 8-12 minutes or until the mushrooms are tender and the cheese is melted.
4. Remove from the grill and plate the mushrooms.
5. Drizzle with balsamic glaze.

Variations

I love this Caprese Stuffed Portobello Mushrooms recipe as written, but here are some fun variations.

• Make it Bite-Sized: Use bite-sized portobello mushrooms to make individual stuffed mushrooms.
• Add other Veggies: You can add other vegetables to this recipe including sun-dried tomatoes, spinach, artichokes, olives, or green onion.
• Mix up the Cheese: You can also make this with goat cheese or feta cheese.
• Spices: Add some of my Homemade Italian Spice Mix for even more flavor.

FAQ

Make Ahead

You can prepare the stuffed mushrooms up to two days ahead of time for meal prep or getting ready for a party.  Store them in an airtight container in the fridge until ready to bake.

Is it OK to eat the gills of a portobello mushroom?

Yes! It is perfectly safe to eat the gills of the portobello mushrooms.  The problem is that they can make your recipe turn brown, so that's why it's often advised to remove them, like in this recipe.  They will not hurt you though, they can just cause the recipe to turn brown.

How do I make my portobello not soggy?

It's critical to not soak or submerge the portobello mushroom in water to clean it.  Just use a wet paper towel to remove dirt.  It sucks up water like a sponge, so that will cause it to be soggy.  Also overcooking the portobello mushrooms can make them soggy, so pull them out when they are fork-tender.

This Caprese Stuffed Portobello Mushroom recipe is So Good!

This Caprese Stuffed Portobello Mushroom recipe is perfect for summer, or any season.  They are easy enough for a random Wednesday night... but pretty enough for a Saturday night dinner party.  Either way, your family is sure to enjoy them!

Here are some ideas to round out your meal.

Serve it With:

• Chopped Kale Salad
• Caprese Pasta Salad
• Zesty Pasta Salad
• Lemon Pesto Pasta
• Kale Strawberry Salad
• Mediterranean Quinoa Salad
• Creamy Gnocchi Pesto
• Italian Chopped Salad
• Grilled Asparagus in Foil
• Roasted Garlic Parmesan Asparagus
• Greek Couscous Salad
• Asparagus and Tomato Salad with Feta
• Creamy Cucumber Salad with Dill
• Oven Roasted Green Beans with Garlic

More Caprese Recipes:

• Caprese Crustless Quiche
• 4 Ingredient Caprese Pasta Salad
• Caprese Wheatberry Salad
• Avocado Caprese Salad
• Blueberry Caprese Salad
• Strawberry Caprese Salad
• Peach Caprese Salad

More Portobello Mushroom Recipes:

• Tomato, Roasted Red Pepper & Goat Cheese Stuffed Portobello Mushrooms
• Spinach and Goat Cheese Stuffed Portobello Mushrooms
• 3 Cheese and Spinach Stuffed Mushroom Caps
• Crab Stuffed Mushrooms
• The Best Portobello Mushroom Burger
• The Best Portobello Mushroom Steak
• Portobello Mushroom & White Cheddar Sliders
• Vegetarian Taco Stuffed Mushrooms
• Spinach Mushroom Lasagna
• Oven Roasted Broccoli and Mushrooms

If you make this Caprese Stuffed Portobello Mushroom recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!

Caprese Stuffed Portobello Mushroom recipe

Julie Wunder

This Caprese Stuffed Portobello Mushrooms recipe is a tasty vegetarian stuffed mushroom filled with tomato, fresh mozzarella, basil, olive oil, and balsamic glaze to make the perfect vegetarian dinner!  This simple meal lets fresh summer flavors shine! Grilled or oven baked. 

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Appetizer, Dinner, Lunch

Cuisine American, Italian

Servings 4

Calories 236 kcal

Ingredients

  

1x2x3x

• 4 large portobello mushroom caps
• 1 tablespoon olive oil
• ½ teaspoon minced garlic
• 8 ounces mini fresh mozzarella balls
• ½ cup grape tomatoes, seeded & sliced
• handful fresh basil
• 2 tablespoons balsamic glaze

Instructions

 

• Preheat the oven to 425 degrees.   You can also make these on the grill!  
• Prep the mushrooms by removing the stem and scooping out the gills with a spoon.  Wipe the mushroom off with a wet paper towel and allow to dry again.
• Mix the olive oil and garlic.  Put the mushroom caps on a baking sheet and brush the caps with the olive oil and garlic mixture. 
• Stuff the mushrooms with the tomatoes and fresh mozzarella.
• Bake for 8-12 minutes or until cheese starts to melt.
• Put the mushrooms caps on a plate.  Drizzle with balsamic glaze and top with fresh basil.  Serve immediately.

For Grilling:

• Preheat your grill to high heat.
• Place the prepared mushrooms in a grill basket sprayed with cooking spray.
• Grill for 8-12 minutes or until the mushrooms are tender and the cheese is melted.
• Remove from the grill and plate the mushrooms. Drizzle with balsamic glaze and serve.

Notes

Storage & Leftovers

Store any leftovers of the Caprese Stuffed Portobello Mushrooms in an airtight container in the fridge for up to five days.

 

Make Ahead

You can prepare the stuffed mushrooms up to two days ahead of time for meal prep or getting ready for a party.  Store them in an airtight container in the fridge until ready to bake.

 

Freezing

I do not recommend freezing the mushrooms because they will come out slimy.

Nutrition

Calories: 236kcalCarbohydrates: 9gProtein: 15gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 45mgSodium: 364mgPotassium: 395mgFiber: 1gSugar: 5gVitamin A: 538IUVitamin C: 3mgCalcium: 291mgIron: 1mg

Keyword Caprese Stuffed Portobello Mushroom recipe

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