If you’re on the hunt for a simple yet gourmet dish to impress your guests or simply treat yourself to a flavorful meal, look no further than these Caprese Stuffed Portobello Mushrooms. Bursting with the classic Italian flavors of fresh mozzarella, juicy tomatoes, fragrant basil, and tangy balsamic glaze, this recipe is a guaranteed crowd-pleaser. Plus, it’s incredibly easy to whip up, making it perfect for both weeknight dinners and special occasions.
Ingredients:
Garlic Butter:
- 2 tbsp butter
- 2 cloves garlic, crushed
- 1 tbsp freshly chopped parsley
Mushrooms:
- 5-6 large Portobello mushrooms, stems removed, washed, and dried
- 5-6 fresh mozzarella cheese balls, sliced thinly
- 1 cup grape tomatoes, sliced thinly
- Fresh basil, shredded for garnish
Balsamic Glaze:
- 1/4 cup balsamic vinegar
- 2 tsp brown sugar (optional)
Directions:
- Preheat and Prep: Begin by preheating your oven to grill/broil on high heat, positioning the oven shelf in the middle. While the oven heats up, prepare your ingredients by washing and drying the Portobello mushrooms, slicing the mozzarella cheese and grape tomatoes thinly, and shredding the fresh basil for garnish.
- Make the Garlic Butter: In a saucepan, melt the butter over low heat. Once melted, add the crushed garlic and chopped parsley, stirring until the garlic becomes fragrant. Set aside.
- Prepare the Mushrooms: Brush the bottoms of the Portobello mushrooms with the garlic butter mixture and place them buttered side down on a baking tray. Then, flip the mushrooms over and brush the insides with the remaining garlic butter.
- Stuff and Grill: Fill each mushroom generously with slices of fresh mozzarella and grape tomatoes. Place the tray of stuffed mushrooms in the preheated oven and grill for about 8 minutes, or until the cheese is golden and bubbly.
- Make the Balsamic Glaze: While the mushrooms are grilling, prepare the balsamic glaze. In a saucepan, combine the balsamic vinegar and brown sugar (if using). Bring the mixture to a boil, then reduce the heat and let it simmer until thickened, stirring occasionally. This should take around 5-8 minutes with sugar, or 12-15 minutes without.
- Serve and Enjoy: Once the mushrooms are cooked to perfection, remove them from the oven. Serve them hot, topped with a generous sprinkling of shredded basil, a drizzle of balsamic glaze, and a pinch of salt to taste.
Nutritional Information:
- Prep Time: 5 minutes
- Cooking Time: 10 minutes
- Total Time: 15 minutes
- Calories per Serving: 101 kcal
- Servings: 5-6
These Caprese Stuffed Portobello Mushrooms are not only a feast for the taste buds but also for the eyes, with their vibrant colors and enticing aroma. Whether you’re cooking for a dinner party or simply craving a gourmet meal at home, this recipe is sure to hit the spot. So, gather your ingredients and get ready to indulge in a culinary delight that’s as easy to make as it is delicious to eat!
Print
Caprese Stuffed Portobello Mushrooms
- Total Time: 15 minutes
- Yield: 5-6 1x
Description
These Caprese Stuffed Portobello Mushrooms are not just a feast for the palate but also a spectacle for the eyes. Perfectly golden mozzarella nestled among the fresh juiciness of sliced tomatoes, all encased in a robust Portobello, makes each bite a perfect blend of flavors and textures. Drizzled with a sweet and tangy balsamic glaze, this dish is a celebration of simple, fresh ingredients coming together in a sophisticated way.Whether you are looking to impress at a dinner party or simply elevate your weeknight dinner routine, these mushrooms are sure to delight. The combination of creamy mozzarella, vibrant tomatoes, and earthy mushrooms topped with the rich reduction of balsamic creates a dish that is as nutritious as it is delicious. It’s an ideal choice for anyone seeking to enjoy gourmet Italian flavors effortlessly at home.
Ingredients
Garlic Butter:
2 tbsp butter
2 cloves garlic, crushed
1 tbsp freshly chopped parsley
Mushrooms:
5–6 large Portobello mushrooms, stems removed, washed and dried
5–6 fresh mozzarella cheese balls, sliced thinly
1 cup grape tomatoes, sliced thinly
Fresh basil, shredded for garnish
Balsamic Glaze:
1/4 cup balsamic vinegar
2 tsp brown sugar (optional)
Instructions
Preheat the oven to grill/broil on high heat, placing the oven shelf in the middle.
For the garlic butter, combine butter ingredients in a saucepan and melt until garlic is fragrant. Brush the bottoms of the mushrooms with this mixture and place buttered side down on a baking tray.
Flip, brush the insides with remaining garlic butter, fill each mushroom with mozzarella and tomatoes, and grill until the cheese is golden (about 8 minutes).
For the balsamic glaze, combine vinegar and sugar (if using) in a saucepan, bring to a boil then simmer until thickened (5-8 minutes with sugar, 12-15 minutes without).
Serve mushrooms topped with basil, drizzled with balsamic glaze, and sprinkled with salt.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 101