Caprese Stuffed Portobellos

$- 4 large portobello mushrooms - 1 cup cherry tomatoes - 1 cup fresh mozzarella balls - 1/4 cup fresh basil leaves - 2 tablespoons balsamic glaze - 2 tablespoons olive oil - 1 teaspoon garlic powder - Salt and pepper - Extra basil leaves for garnish In this dish, I focus on simple and fresh ingredients. First, you need four large portobello mushrooms. These mushrooms are meaty and make a great base. Next, grab one cup of cherry tomatoes. They add sweetness and color. You’ll also need one cup of fresh mozzarella balls for that delightful creaminess. Don’t forget the fresh basil leaves! One-fourth cup of chopped basil brings a burst of flavor. You’ll want two tablespoons of balsamic glaze. This adds a tangy touch. Use two tablespoons of olive oil for brushing the mushrooms. It keeps them moist. A teaspoon of garlic powder gives a nice aromatic kick. Lastly, season with salt and pepper to taste. If you want to make the dish look extra nice, add some extra basil leaves for garnish. This makes your Caprese stuffed portobellos not only tasty but also pretty! {{ingredient_image_1}} - Preheat oven to 400°F (200°C). - Line a baking sheet with parchment paper. This step is easy and quick. Preheating the oven helps cook the mushrooms evenly. The parchment paper makes cleanup simple and prevents sticking. - Brush mushrooms with olive oil. - Season with garlic powder, salt, and pepper. Start with the portobello mushrooms. Remove the stems and clean them gently. Brushing with olive oil adds flavor and helps them roast well. The garlic powder, salt, and pepper give a nice kick. - Combine tomatoes, mozzarella, and basil. - Fill mushrooms with the mixture. - Drizzle with balsamic glaze. In a bowl, mix halved cherry tomatoes, mozzarella balls, and chopped basil. This combination brings fresh flavors together. Next, spoon this mixture into the gill side of each mushroom. Top it off with a drizzle of balsamic glaze for a sweet tang. - Bake for 15-20 minutes. - Check for doneness. Place the stuffed mushrooms in the oven. Bake until the mushrooms are tender and the cheese is melted. A good way to check is to look for bubbling cheese and soft mushrooms. Let them cool slightly before serving. Enjoy your tasty Caprese stuffed portobellos! - Choosing the right mushrooms: Look for large, firm portobello mushrooms. They should be dry and free of dark spots. Fresh mushrooms have a rich, earthy smell. Their caps should be open, showing the gills inside. - How to achieve perfect seasoning: Brush the mushrooms with olive oil. This adds flavor and helps prevent dryness. Sprinkle garlic powder, salt, and pepper evenly. This simple seasoning brings out the natural taste of the mushrooms. - Overstuffing the mushrooms: It’s easy to be tempted to fill them too much. But overstuffed mushrooms can become soggy. Fill them just enough to hold the stuffing without spilling over. - Baking time variations: Every oven is different. Check the mushrooms after 15 minutes. They should be tender with melted cheese. If they need more time, check every 2 minutes until done. - Best side dishes to accompany: A light salad pairs well with Caprese stuffed portobellos. Try a simple arugula salad with lemon dressing. Garlic bread also complements the meal nicely. - Pairing with wines or other beverages: A crisp white wine works best, like Sauvignon Blanc. If you prefer non-alcoholic drinks, try sparkling water with lemon. This refreshment balances the richness of the stuffed mushrooms. Pro Tips Choose Fresh Ingredients: Use the freshest mozzarella and basil for the best flavor. Fresh ingredients elevate the dish and enhance the overall taste experience. Don't Overcook the Mushrooms: Keep an eye on the mushrooms while baking. Overcooking can lead to a soggy texture; aim for tender but firm mushrooms. Experiment with Flavors: Feel free to add other ingredients like olives or roasted red peppers to the stuffing for a unique twist on the classic Caprese flavors. Serve with a Side: Pair these stuffed portobellos with a fresh salad or crusty bread to create a complete meal that is both satisfying and delicious. {{image_2}} Caprese stuffed portobellos can fit many diets. They are naturally vegetarian. For gluten-free options, just check your balsamic glaze. Most brands are gluten-free. This dish is healthy and filling without any meat. Add more flavor with herbs and spices. Try using oregano or thyme. A pinch of red pepper flakes can give it a kick. If you want to switch the cheese, use goat cheese or feta. These alternatives add a unique taste and richness. You can change the filling to keep it fun. Mix in other veggies like spinach or bell peppers. You can also add proteins, like cooked chicken or turkey. This makes the dish more filling and adds more nutrients. To keep your Caprese stuffed portobellos fresh, store them in an airtight container. Place parchment paper between layers if stacking. Refrigerate them within two hours after cooking. They stay good for about three days. If you notice any off smells or unusual textures, don't eat them. When ready to enjoy leftovers, reheating is key for taste. For the best results, use the oven. Preheat it to 350°F (175°C). Place the mushrooms on a baking sheet and heat for about 10 minutes. This method keeps the cheese melty and the mushrooms tender. If you're short on time, use the microwave. Heat for about 1-2 minutes, but keep an eye on them. They can get soggy this way. Yes, you can freeze Caprese stuffed portobellos! First, let them cool completely. Wrap each mushroom tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last for up to three months in the freezer. To thaw, move them to the fridge overnight. Reheat them in the oven or microwave as mentioned above. This keeps their flavor and texture nice. Yes, you can make Caprese Stuffed Portobellos in advance. Prepare the mushrooms, stuff them, and cover with plastic wrap. Place them in the fridge for up to a day. When you're ready to eat, bake them at 400°F (200°C) for about 20-25 minutes. This allows the flavors to blend well. You can also reheat leftovers in the oven to keep them tasty. If you need a substitute for mozzarella, try using burrata or ricotta. Both give a creamy texture. For a non-dairy option, use vegan mozzarella or cashew cheese. These options melt well and are tasty. Adjust the amount based on your preference. Look for a few signs to know when your mushrooms are ready. The mushrooms should be tender and slightly golden. The cheese should be melted and bubbly. You can use a fork to check the texture. If it feels soft, it’s done. Enjoy the warm, savory flavors! Caprese stuffed portobello mushrooms are easy and tasty. We covered the ingredients, steps, and tips for a perfect dish. Remember to choose good mushrooms and season them well. Avoid overstuffing and follow the baking time closely. You can also adapt the recipe to fit your diet or try new flavors. Storing leftovers is simple, and they reheat well. Enjoy making this dish and share it with friends and family! Your kitchen will smell amazing, and your meals will be fun.$

Caprese Stuffed Portobellos

Delicious portobello mushrooms stuffed with cherry tomatoes, mozzarella, and basil, drizzled with balsamic glaze.

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Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

4 large portobello mushrooms, stems removed
1 cup cherry tomatoes, halved
1 cup fresh mozzarella balls, halved
1 4 cup fresh basil leaves, chopped
2 tablespoons balsamic glaze
2 tablespoons olive oil
1 teaspoon garlic powder
to taste salt and pepper
optional extra basil leaves for garnish

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Brush both sides of the portobello mushrooms with olive oil, then sprinkle the garlic powder, salt, and pepper evenly over them.
Place the mushrooms, gill side up, on the prepared baking sheet.
In a medium bowl, combine the halved cherry tomatoes, mozzarella balls, and chopped basil. Gently toss to mix.
Spoon the mozzarella and tomato mixture into the gill side of each portobello cap.
Drizzle balsamic glaze over the stuffed mushrooms.
Bake in the preheated oven for about 15-20 minutes, until the mushrooms are tender and the cheese is melted and bubbly.
Remove from the oven and allow to cool for a few minutes.
Garnish with extra basil leaves if desired and serve warm.

Notes

Garnish with extra basil leaves for added flavor.

Keyword Caprese, stuffed mushrooms, vegetarian