Your meatless night never looked so fancy and tasty! These Caprese Stuffed Portobello Mushrooms are what my dream looks like when I steer away from protein some days.
These big ol’ mushrooms are tender, fleshy goodness stuffed to the brim with everyone’s classic favorite… Caprese!! A simple mix of vibrant cherry tomatoes, gooey mozzarella balls and fresh basil.
They’re ready in a matter of minutes, all set for that drizzle of balsamic glaze. They can be your main, they can be your side, or they can be your appetizers… How cool. And they happen to be naturally healthy and low-cal, too… How super, duper cool!
I get tired of eating protein some days, and look forward to some great vegetarian options. We cook up some great meatless pastas like Mediterranean pasta, Gigi Hadid pasta and mushroom stroganoff, as well as soups like ribollita and fasolada. There’s also some great international classics like caponata and vegetable korma.
When using various vegetables and different herbs and spices, these meatless meals turns into absolute delights, and you don’t even miss the meat. Today we wanted something light, refreshing and tasty, and that’s how these baked mushroom caps came into existence.
They’re so easy and quick. All you’re doing is brushing mushrooms with some garlic butter… yes, yum, who doesn’t like garlic butter mushrooms? Mix up some caprese in bowl, fill the mushroom caps with caprese and bake… voila!
You can just stop here, or while it’s baking whip up a homemade balsamic glaze (you can use store bought balsamic glaze, too) and drizzle them up with that sticky flavor enhancer.
Not only do they taste great, but they end up as a gorgeous looking dish for your guests, if entertaining. People will be super impressed when you present these stuffed mushrooms as a side or appetizers for your next get together. Go ahead and bookmark it…
And Here Is What You Need For Caprese Stuffed Mushrooms
- Portobello mushrooms – They come in different sizes. We used medium-large, but you can make this with those giant ones. It looks pretty impressive.
- Garlic butter – Butter, garlic, parsley and salt.
- Caprese – Cherry tomatoes (we used multicolored), cut into halves, mozzarella balls, cut into halves, basil, olive oil, salt and pepper.
- Balsamic glaze – Balsamic vinegar and brown sugar (for a low carb keto version, you can omit the brown sugar).
How To Make Caprese Stuffed Portobello Mushrooms
1. Clean the mushroom with water when ready to cook. Thoroughly pat them dry with a paper towel. This is to ensure that they don’t release too much water while cooking. They’ll still release some liquid while baking, which you can always pat dry with a paper towel.
2. Mix all of the garlic butter ingredients together in a small microwave safe bowl, then and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray. Brush any remaining garlic butter on the insides of each cap generously.
3. Make caprese by mixing cherry tomatoes, mozzarella and basil along with olive oil, salt and pepper.
4. Stuff mushroom caps with caprese and bake until cheese is melted, about 10 minutes.
5. Balsamic Glaze: Combine sugar (if using) and balsamic vinegar in a small saucepan over high heat and bring to a boil. Reduce heat to low and allow to simmer for 5-8 minutes, or until the mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).
5. When mushrooms are out of the oven and ready to serve, drizzle some balsamic glaze and garnish with fresh basil.
How To Know When The Mushrooms Are Done
Portobello mushrooms are fluffy and meaty, and they will look tender and bit shrunk (due to moisture loss) when cooked. They will have a beautiful meaty flavor. Portobellos cook fairly quick in the oven, about 8-10 minutes depending on their size and the oven.
Prick them with a fork or knife to see if they’re tender before taking them out of the oven. Towards the end, if the cheese starts browning too mush and mushrooms aren’t yet tender, you can always cover them with aluminum foil and bake till tender.
How To Serve Caprese Stuffed Portobello Mushrooms
As mentioned before, these stuffed mushrooms can be your star appetizers, a great side for some meaty mains, or a meal in itself.
You can serve them with your favorite pasta like orzo, couscous, or some wild rice or any other grain like farro or quinoa. It goes beautifully with our Israeli couscous salad.
Can I Stuff Mushrooms The Night Before?
This stuffed mushroom recipe can be made up to 2 days ahead of time. Just assemble the mushrooms, then cover with plastic wrap, and refrigerate.
Take mushrooms out of the fridge about 30 minutes before you bake them.
How To Freeze Stuffed Mushrooms
Prep the mushrooms, but don’t bake them. Store prepared stuffed mushrooms in an airtight container, and freeze. Keep in the freezer for up to 3 months. Thaw out the mushrooms completely before baking.
So, the next time you eye some big, huge portobello mushrooms, you know exactly what to do with them. Grab them and make this meal happen in less than 30 minutes.
Life can be easy, and it doesn’t need to be spent eating boring, bland food. Bake these Caprese Stuffed Mushrooms tonight, and marvel at how easy it is to create some great flavors in a matter of minutes.
Caprese Stuffed Portobello Mushrooms, on our Gypsy Plate… enjoy!
- 4-6 portobello mushrooms
- 2 Tbsp butter
- 2 garlic cloves, finely chopped
- 1 Tbsp parsley, chopped
- 1/2 tsp salt
- 1.5 cup cherry tomatoes, halved
- 6oz fresh mozzarella balls, halved
- 2 Tbsp basil, chopped
- 1 tsp extra virgin olive oil
- salt to taste
- pepper to taste
- 1/4 cup balsamic vinegar
- 2 tsp brown sugar (optional)
- Preheat oven to broil setting on high heat.
- Combine butter, garlic, parsley and salt in a small microwave safe bowl and microwave until garlic is fragrant.
- Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray. Brush any remaining butter generously over the insides of each mushroom cap.
- Mix all the caprese salad ingredients together in a bowl. Stuff mushroom caps with caprese and bake on the middle rack until cheese is melted, about 10 minutes.
- Balsamic Glaze: Combine brown sugar sugar (if using) and balsamic vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low and allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).
- When mushrooms are out of the oven and ready to serve, drizzle on some balsamic glaze and garnish with fresh basil.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 222Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 43mgSodium 715mgCarbohydrates 12gFiber 3gSugar 8gProtein 11g
Nutrition information calculated by Nutritionix.
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