Caprese Stuffed Portobellos

$- 4 large portobello mushrooms - 2 cups cherry tomatoes - 1 cup fresh mozzarella balls - 1 cup fresh basil leaves - 3 tablespoons balsamic glaze - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - Salt and black pepper to taste - 1/4 cup pine nuts The main ingredients for Caprese stuffed portobellos are simple yet fresh. You start with four large portobello mushrooms. These mushrooms are meaty and hold the filling well. Next, you need two cups of cherry tomatoes. Halve them for a burst of flavor. Then, grab a cup of fresh mozzarella balls, also known as bocconcini. These tiny balls melt beautifully. Lastly, have a cup of fresh basil leaves ready. Chop most of them, but keep a few whole for garnish. For the additional ingredients, balsamic glaze is key. Three tablespoons will add a nice tang. You also need two tablespoons of extra virgin olive oil to enrich the filling. One teaspoon of garlic powder gives a lovely flavor. Don’t forget salt and black pepper to taste. Finally, toast a quarter cup of pine nuts for crunch. When you gather these ingredients, you set yourself up for a tasty dish. Each item plays a role in creating fresh and flavorful stuffed portobellos. {{ingredient_image_2}} - Preheat the oven to 375°F (190°C). - Clean the portobello mushrooms with a damp cloth to remove dirt. - Remove the stems and place the mushrooms gill side up on a baking sheet. - In a bowl, combine the halved cherry tomatoes, mozzarella balls, and chopped basil. - Add olive oil, garlic powder, salt, and pepper. - Mix gently until all ingredients blend well. - Spoon the tomato and mozzarella mix into each portobello cap. - Press down lightly to fill them well. - Drizzle balsamic glaze over the stuffed mushrooms. - Bake for 20-25 minutes, until mushrooms are tender and cheese is bubbly. - Heat a dry skillet over medium heat. - Add the pine nuts and toast for 3-4 minutes. - Stir continuously until they turn golden brown to avoid burning. - Once baked, remove the mushrooms from the oven. - Sprinkle toasted pine nuts on top and garnish with whole basil leaves. - Serve warm for a tasty appetizer or light meal. To make the best Caprese Stuffed Portobellos, start with fresh portobello mushrooms. Look for mushrooms that are firm and smooth. Their color should be dark brown and not too wrinkled. Avoid any that have dark spots or are slimy. Fresh mushrooms have a rich, earthy smell. For cherry tomatoes, choose ones that are bright and firm. Ripe tomatoes should feel slightly soft but not mushy. Their color should be deep red, indicating sweetness. Fresh mozzarella balls, or bocconcini, should be plump and moist. Look for ones packed in water for the best taste. You can boost the flavor of your dish by adding herbs or spices. Fresh oregano or thyme pairs well with the Caprese theme. A pinch of red pepper flakes can add some heat. Consider using fresh garlic instead of garlic powder for a stronger taste. Balsamic glaze adds a sweet tang. Drizzle just the right amount over your mushrooms. Too much can overpower the other flavors. Aim for a thin line over each stuffed mushroom to enhance without overwhelming. Caprese Stuffed Portobellos work great as a side or main dish. Serve them with a light salad or garlic bread for a complete meal. For a heartier option, add grilled chicken or quinoa on the side. Wine lovers can enjoy a crisp Pinot Grigio with this dish. Its acidity balances the flavors well. A light red wine like Chianti also pairs nicely, enhancing the rich taste of the mushrooms. Pro Tips Choose Fresh Ingredients: Use the freshest tomatoes and basil for the best flavor. The quality of these ingredients will significantly enhance your dish. Don’t Overstuff: While it might be tempting to pack the filling tightly, leave a little space for the cheese to melt and bubble for that perfect texture. Experiment with Cheeses: Try using different cheese varieties like goat cheese or feta for a unique twist on the traditional Caprese flavor profile. Serve Immediately: These stuffed mushrooms are best enjoyed fresh out of the oven. Serve them warm to fully appreciate the melted cheese and vibrant flavors. {{image_4}} For a vegan twist, you can swap mozzarella for vegan cheese. Look for brands made from nuts or soy. They melt well and taste great. You can also use cashew cream as a creamy filling. It adds a rich texture and flavor. For a vegetarian option, try adding spinach or artichokes. Both vegetables give your dish a fresh flair. Want to bring extra flavor? Add bell peppers or zucchini to the filling. They add crunch and color. You can also mix in cooked quinoa or lentils for protein. For a unique touch, drizzle your mushrooms with flavored oils. Garlic-infused or herb oils can deepen the taste of your dish. They elevate each bite. To make this dish keto-friendly, skip the balsamic glaze or use a low-sugar version. You can also add more cheese to enhance flavor without carbs. For gluten-free options, ensure the balsamic glaze is gluten-free. You can serve these mushrooms on a bed of greens instead of bread. This keeps your meal light and healthy. To store leftovers, let the Caprese Stuffed Portobellos cool to room temp. Place them in an airtight container. This keeps them fresh longer. Use containers made of glass or BPA-free plastic. They are sturdy and seal well, preventing air from getting in. Yes, you can freeze Caprese Stuffed Portobellos! To freeze, wrap each mushroom tightly in plastic wrap. Then, place them in a freezer-safe bag. Label the bag with the date. When you are ready to eat, thaw them in the fridge overnight before reheating. This helps maintain their flavor and texture. To reheat, use an oven set at 350°F (175°C). Place the stuffed mushrooms on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes. This method keeps the mushrooms tender and the cheese melty. Avoid using a microwave, as it can make them soggy. Enjoy your tasty leftovers! If you don't have mozzarella, use shredded cheese like provolone or gouda. You could also try vegan cheese if you prefer a plant-based option. Ricotta works well for a creamy texture, too. These cheeses will change the taste, but they still taste great. Yes, you can prep the mushrooms and filling a day before. Clean the mushrooms, and mix the filling as directed. Store them separately in the fridge. When you're ready, stuff the mushrooms and bake them. This saves time and keeps things easy. Absolutely! Caprese Stuffed Portobellos fit well in meal prep. You can make a batch and store them in the fridge. Just reheat them when you're ready to eat. They make a healthy, quick lunch or dinner option. Watch for the mushrooms to be tender and the cheese to melt. The tops should be bubbly and slightly golden. You can also poke a fork in one to check if it feels soft. This means they are ready to serve. Caprese Stuffed Portobellos offer a fresh and simple meal option. With portobello mushrooms, cherry tomatoes, and mozzarella, you create a colorful dish that's full of flavor. Remember to choose fresh ingredients for the best results. You can also customize the recipe with vegan options or different herbs. Properly store leftovers, or freeze them for later use. This dish works well for meal prep, too. Enjoy experimenting with variations and making this recipe your own!$

Caprese Stuffed Portobellos

A delicious and healthy appetizer featuring portobello mushrooms stuffed with cherry tomatoes, mozzarella, and basil, drizzled with balsamic glaze.

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 (bocconcini), halved
1 cup fresh basil leaves, chopped
3 tablespoons balsamic glaze
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
to taste salt and freshly ground black pepper
1 quarter cup pine nuts, toasted

Instructions

Preheat your oven to 375°F (190°C).
Gently clean the portobello mushrooms using a damp cloth to remove any dirt. Carefully remove the stems and place the mushrooms, gill side up, on a parchment-lined baking sheet.
In a large mixing bowl, combine the halved cherry tomatoes, mozzarella balls, and chopped basil. Drizzle in the olive oil, sprinkle in the garlic powder, and season with salt and pepper. Mix gently until all the ingredients are evenly coated and combined.
Generously spoon the tomato and mozzarella mixture into each portobello cap, pressing down lightly to ensure they are filled well.
Carefully drizzle the balsamic glaze over each stuffed mushroom, ensuring an even coating for added flavor.
Place the baking sheet in the preheated oven and bake for 20-25 minutes. The mushrooms should be tender, and the cheese should be slightly melted and bubbly.
While the mushrooms are baking, heat a dry skillet over medium heat. Add the pine nuts and toast them for 3-4 minutes, stirring continuously until they turn golden brown. Be vigilant to prevent burning.
Once the mushrooms are done baking, remove them from the oven. Sprinkle the toasted pine nuts over the top and garnish with the reserved whole basil leaves. Serve warm for a delightful appetizer or a light main dish.

Notes

Serve warm for the best flavor. Can be made ahead and baked just before serving.

Keyword appetizer, Caprese, stuffed mushrooms, vegetarian