Description

Caprese Stuffed Portobello Mushrooms are a deliciously satisfying dish that brings the classic flavors of Caprese salad into a hearty mushroom. Juicy Portobello caps are generously filled with creamy mozzarella, fresh grape tomatoes, and aromatic garlic butter, then baked to perfection. Topped with a drizzle of balsamic glaze and fresh basil, these stuffed mushrooms serve as an excellent appetizer, side dish, or light lunch option. Quick to prepare and low in carbohydrates, they are perfect for any occasion and will impress your guests with their vibrant colors and rich flavors.

Ingredients

Scale

2 tablespoons butter
2 cloves garlic (crushed)
1 tablespoon fresh parsley (chopped)
5–6 large Portobello mushrooms (stem removed)
5–6 fresh mozzarella balls (sliced)
1 cup grape or cherry tomatoes (sliced)
Balsamic vinegar and brown sugar (for drizzle)
Fresh basil (for garnish)

Instructions

Preheat your oven to 375°F (190°C).
In a saucepan, melt butter over low heat, add crushed garlic, and stir in chopped parsley. Remove from heat.
Clean the Portobello mushrooms and place them gill-side up on a baking sheet.
Brush each mushroom cap with the garlic butter mixture, then layer sliced mozzarella on top followed by sliced tomatoes.
Bake for about 10 minutes until cheese is melted and bubbly.
Drizzle with balsamic glaze mixed with optional brown sugar and garnish with shredded basil before serving.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 stuffed mushroom (approximately 120g)
Calories: 150
Sugar: 3g
Sodium: 250mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 8g
Cholesterol: 25mg

Keywords: Use fresh ingredients for the best taste. Experiment by adding spinach or artichokes to the stuffing for variety. Avoid overstuffing to prevent sogginess.