Description
Juicy portobello mushrooms stuffed with melted mozzarella, roasted cherry tomatoes, and fresh basil, finished with a glossy drizzle of balsamic glaze. A beautiful vegetarian dish that’s rich, satisfying, and bursting with classic Caprese flavor.
Ingredients
Scale
- 4 large portobello mushrooms, stems removed and cleaned
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella, sliced or shredded
- 1/4 cup fresh basil leaves, torn
- 3 tablespoons olive oil
- 2 tablespoons balsamic glaze
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss cherry tomatoes with olive oil, salt, pepper, and garlic powder in a bowl.
- Place the mushroom caps gill side up on the prepared baking sheet and brush with olive oil.
- Fill each mushroom with mozzarella slices and top with the seasoned cherry tomatoes.
- Bake for 20 minutes or until the cheese is bubbly and lightly golden.
- Remove from the oven and top with fresh basil leaves.
- Drizzle balsamic glaze over the mushrooms just before serving.
Notes
- Pat mushrooms dry before baking to avoid excess moisture.
- Use fresh mozzarella for the best texture and melt.
- For a crisper finish, broil for 1–2 minutes at the end of baking.
- Make your own glaze by simmering balsamic vinegar with a touch of honey until thick.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 250
- Sugar: 4g
- Sodium: 390mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 40mg
Keywords: caprese stuffed mushrooms, portobello caprese, mozzarella stuffed mushrooms, vegetarian italian recipe