Jkawe

Vegetarian

Caprese Stuffed Portobello Mushrooms

My Caprese Stuffed Portobello Mushrooms are packed full of flavor. I combine juicy tomatoes, fresh basil and mozzarella to stuff the mushrooms and garlic butter. These vegetable stuffed portobello mushrooms are then baked in a hot oven served with a drizzle of balsamic glaze.

  • Prep5 min
  • Cook15 min
  • Total20 min
  • Makes6 servings
  • Calories85
Caprese Stuffed Portobello Mushrooms

Method

  1. 1

    Preheat the oven to 400 degrees F. Arrange oven shelf to the middle of your oven.

  2. 2

    Remove the stems from the mushrooms and discard. Using a spoon scrape out the dark gills from inside of the mushroom caps.

  3. 3

    Combine the butter, garlic and 1 tsp oregano in a small saucepan and slowly melt {or you can microwave until melted}.

  4. 4

    Lightly brush the garlic butter on the bottoms of each mushroom and place them, buttered side down, on a baking tray. Make sure not to use too much butter as it can make the mushrooms soggy.

  5. 5

    Flip and brush any remaining garlic over the insides of each cap. Place the mozzarella and tomatoes in each mushroom cap evenly. Sprinkle the remaining 1 tsp dried oregano over each mushroom cap.

  6. 6

    Bake in the oven for 15 minutes or until the cheese is metled and starting to turn golden. Remove from the oven and top with the fresh basil and the balsamic drizzle along with a sprinkle of sea salt and black pepper.

Notes

Don't wash mushrooms under running water, wipe them clean with a damp paper towel to prevent soggy caps. Remove the dark gills with a spoon before stuffing. It takes 10 seconds per mushroom and creates more room for the filling. Go light with the garlic butter inside the caps — too much pools in the bottom and makes the filling greasy. Pull the mushrooms at 15 minutes. Overbaking causes the caps to collapse. Fresh basil goes on after baking, not before, heat turns it black and bitter. To make ahead, assemble and refrigerate up to 24 hours in advance. Let them sit at room temperature for 20-30 minutes before baking.

Per serving

  • Carbs6 g
  • Protein3 g
  • Fat6 g
  • Fiber2 g

Also filed under

Vegetarian Mediterranean

Cook next