Caprese Stuffed Portobellos

$To make the Caprese stuffed portobellos, gather these main ingredients: - 4 large portobello mushrooms, stems removed - 2 cups cherry tomatoes, halved - 1 cup fresh mozzarella balls, halved - 1/4 cup fresh basil leaves, roughly torn - 1/4 cup grated Parmesan cheese These ingredients work together to create a fresh and tasty meal. The mushrooms give a meaty texture. The tomatoes and mozzarella add creaminess and flavor. Basil brings a nice herbal touch. Next, you need some seasonings: - 2 tablespoons balsamic vinegar - 2 tablespoons extra virgin olive oil - Salt and freshly ground pepper, to taste - 1 clove garlic, minced - 1/4 teaspoon red pepper flakes (optional, for heat) The balsamic vinegar adds a sweet tang. Olive oil keeps everything moist. Salt and pepper enhance every bite. Garlic adds depth, while red pepper flakes can bring some heat. You can add a few optional ingredients for extra flavor: - Extra balsamic glaze for drizzling - More herbs like oregano or thyme Using these optional ingredients lets you customize your dish. A drizzle of balsamic glaze will add a sweet finish. More herbs can change the flavor profile to your liking. {{ingredient_image_2}} First, preheat your oven to 375°F (190°C). This step is key for even cooking. Make sure the oven is hot before you bake. A well-preheated oven helps the mushrooms cook just right. Next, grab a large mixing bowl. Combine the halved cherry tomatoes, mozzarella balls, and torn basil leaves in the bowl. Add minced garlic, balsamic vinegar, and olive oil. If you like heat, toss in the red pepper flakes. Season with salt and pepper. Mix everything gently until it’s all combined. This mixture brings fresh flavors together. Now, line a baking sheet with parchment paper. This makes cleanup easy. Place the portobello mushrooms on the sheet with the gill side facing up. Take a spoon and fill each mushroom cap with the Caprese mixture. Press down slightly to pack it in well. Sprinkle grated Parmesan cheese on top for extra flavor. Bake the stuffed mushrooms for 20-25 minutes. They will become tender, and the cheese will melt and bubble. When done, remove them from the oven and let them cool for a few minutes. Enjoy your delicious Caprese stuffed portobellos! When choosing portobello mushrooms, look for big, firm caps. They should be smooth and free from blemishes. The color should be dark brown, showing they are fresh. Avoid mushrooms that feel slimy or dry, as these may be old. If the gills are dark, that means they are ripe for cooking. You can also smell them; fresh mushrooms have a mild, earthy scent. Caprese stuffed portobellos shine on their own, but you can add flair! I love serving them on a bed of fresh arugula. The peppery leaves give a nice contrast to the rich mushrooms. Drizzle a bit of extra balsamic glaze on top for a sweet touch. You can pair them with crusty bread or a light salad. This makes for a colorful and tasty meal. For perfect mushrooms, preheat your oven to 375°F (190°C). Bake the stuffed portobellos for 20-25 minutes. Keep an eye on them; they should be tender and the cheese bubbly. If you want a crispy top, broil them for the last few minutes. Just watch closely to avoid burning! Let them cool for a few minutes before serving. This will help keep your fingers safe from heat. Pro Tips Choose Fresh Ingredients: Always opt for the freshest tomatoes and basil to enhance the flavor of your Caprese stuffed portobellos. Don’t Overcook the Mushrooms: Keep an eye on the baking time; overcooking can lead to mushy mushrooms. Aim for a tender texture. Add a Zesty Kick: If you love a bit of heat, don’t hesitate to increase the red pepper flakes or add a drizzle of hot sauce before serving. Experiment with Cheeses: Feel free to mix in other cheeses like goat cheese or feta for a unique twist on the traditional Caprese flavors. {{image_4}} You can easily make this dish vegetarian. Try using different types of cheese like feta or goat cheese. They add a nice tangy flavor. If you want a creamier texture, use ricotta cheese. You can also replace mozzarella with vegan cheese. This way, you keep the taste but cater to dietary needs. For those who want more protein, chicken or shrimp works well. Just sauté them before adding to the mix. You can chop cooked chicken breast and fold it into the Caprese mixture. If you like seafood, try adding cooked and chopped shrimp. This adds a savory taste and makes it heartier. Herbs can change the flavor a lot. Instead of basil, try parsley or oregano. Thyme adds a nice earthy taste. You can also mix in some chopped chives for a mild onion flavor. Experimenting with different herbs can lead to fun new flavors in your stuffed portobellos. To keep your Caprese stuffed portobellos fresh, let them cool first. Place them in an airtight container. Store the container in the fridge. They will stay good for up to three days. Make sure to keep them away from strong-smelling foods. This keeps their flavor intact. When you want to enjoy leftovers, preheat your oven to 350°F (175°C). Place the portobellos on a baking sheet. Cover them lightly with foil. Heat for about 10-15 minutes. This keeps them moist. You can also use a microwave. Heat them on a microwave-safe plate for 1-2 minutes. To freeze your stuffed portobellos, let them cool entirely. Wrap each one tightly in plastic wrap. Then place them in a freezer bag. Remove as much air as possible. This prevents freezer burn. They can last up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight before reheating. Yes, you can prepare Caprese Stuffed Portobellos ahead of time. I like to make the filling in advance. Just mix the cherry tomatoes, mozzarella, basil, garlic, balsamic vinegar, and olive oil. Store it in the fridge for up to one day. When you're ready to bake, fill the mushrooms and pop them in the oven. They will taste fresh and delicious. If you don't have fresh mozzarella, use these options: - Shredded mozzarella cheese - Goat cheese - Feta cheese These substitutes add a unique twist to your dish. Each cheese has its own flavor. Choose one that you enjoy! Yes, Caprese Stuffed Portobellos are naturally gluten-free. The main ingredients like mushrooms, tomatoes, and cheese do not contain gluten. This makes them a great choice for anyone with gluten allergies. Just make sure to check any additional ingredients, like seasonings, to ensure they are gluten-free. Enjoy this tasty meal without worry! Caprese stuffed portobellos are a tasty dish made with fresh ingredients. We covered main ingredients, seasonings, and optional flavors. I shared easy steps to prepare and bake them. You learned tips for selecting mushrooms and perfect serving ideas. I also explained different ways to mix up the dish and how to store leftovers. In conclusion, this dish is not only simple but also versatile. With these tips, you can enjoy a delicious meal anytime.$

Delicious portobello mushrooms stuffed with cherry tomatoes, mozzarella, and basil, baked to perfection.

Print Recipe Pin Recipe

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
1 cup fresh mozzarella balls, halved
1 4 cup fresh basil leaves, roughly torn
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1 clove garlic, minced
1 4 teaspoon red pepper flakes (optional, for heat)
1 4 cup grated Parmesan cheese
to taste salt and freshly ground pepper

Instructions

Begin by preheating your oven to 375°F (190°C), ensuring it’s fully heated before baking.
In a large mixing bowl, combine the halved cherry tomatoes, mozzarella balls, and roughly torn basil leaves. Add the minced garlic, balsamic vinegar, and extra virgin olive oil to the mixture. If you enjoy a little kick, include the red pepper flakes. Season generously with salt and freshly ground pepper. Gently toss the ingredients until everything is well incorporated.
Prepare a baking sheet by lining it with parchment paper for easy cleanup. Place the portobello mushrooms, gill side facing up, on the sheet.
Using a spoon, generously fill each portobello cap with the prepared Caprese mixture, pressing down slightly to ensure they are well packed.
For an extra burst of flavor, evenly sprinkle the grated Parmesan cheese over the stuffed mushrooms, creating a delicious crust as they bake.
Transfer the baking sheet to the preheated oven and bake for 20-25 minutes. The mushrooms should become tender, and the cheese will melt into a bubbly, golden topping.
Upon completion, carefully remove the mushrooms from the oven and allow them to cool for a few minutes before serving to avoid burns.

Notes

Serve on a bed of fresh arugula and drizzle with balsamic glaze for an elegant touch.

Keyword Caprese, stuffed mushrooms, vegetarian