Caprese Stuffed Portobellos

$- 4 large portobello mushrooms, with stems carefully removed - 1 cup cherry tomatoes, halved (preferably a mix of colors for visual appeal) - 1 cup fresh mozzarella balls, halved (bocconcini) - 1 cup fresh basil leaves, roughly chopped - 2 tablespoons balsamic glaze, plus extra for drizzling - 3 tablespoons extra virgin olive oil - Sea salt and freshly cracked black pepper, to taste - 1/4 teaspoon garlic powder - 1/4 teaspoon crushed red pepper flakes (optional, for added heat) Gathering these ingredients is key to making this dish shine. Portobello mushrooms are the star. Their meaty texture holds the filling well. Cherry tomatoes add sweetness and color. Fresh mozzarella brings creaminess, and basil gives a fresh kick. The balsamic glaze ties everything together with its tangy flavor. Extra virgin olive oil adds richness and helps the seasonings stick. Sea salt and black pepper enhance all the flavors. Garlic powder adds depth, while crushed red pepper flakes can spice things up if you like heat. When you have all these ingredients, you are ready to create a delicious meal. Don't hesitate to mix and match colors for a vibrant look. Enjoy the process and get ready for a flavorful dish! {{ingredient_image_2}} First, preheat your oven to 375°F (190°C). This will ensure your portobellos cook evenly. Wait until the oven reaches the right temperature before you bake. Next, take your large portobello mushrooms and remove the stems carefully. Use a small spoon to scoop out any dark gills inside the caps. This makes room for the stuffing and helps the mushrooms cook better. In a medium bowl, combine the halved cherry tomatoes, mozzarella balls, and roughly chopped basil. These ingredients bring freshness to the dish. Drizzle 2 tablespoons of balsamic glaze over the mixture. Gently fold it all together using a spatula. This will coat everything in flavor. Now, take your prepared portobello caps and place them gill side up on a baking sheet lined with parchment paper. Generously fill each mushroom cap with the tomato and mozzarella mixture. Let it mound slightly above the edges for a nice look. If you want a little heat, sprinkle crushed red pepper flakes on top. Put the baking sheet in the preheated oven. Bake the portobellos for about 20 to 25 minutes. You want them tender and the cheese to melt with a golden top. Keep an eye on them to ensure they don’t overcook. After baking, take the portobellos out of the oven. Let them cool for a few minutes. Drizzle a bit more balsamic glaze on top for added sweetness. Serve them on a rustic wooden platter or a white dish. Garnish with whole basil leaves for a fresh touch. This will impress your guests! To get the best flavor from your portobello mushrooms, start with fresh ones. Look for mushrooms that feel firm and are free of dark spots. Before cooking, clean them gently with a damp cloth. This step keeps them tasty and ready for stuffing. Use a brush to coat the gill side with olive oil. This adds flavor and helps them cook evenly. For the cheese to melt perfectly, use fresh mozzarella balls. These cheese balls melt well and create a creamy texture. Cut them in half for easy mixing. When you fill the mushrooms, make sure the cheese is packed in well. This ensures each bite is cheesy and delicious. Bake the mushrooms until the cheese is golden on top. This gives a nice, appealing crust. Baking times can vary based on your oven. Most ovens will need about 20-25 minutes at 375°F (190°C). Check your mushrooms after 20 minutes. They should be tender and the cheese should be melted. If you have a convection oven, you might need less time. Always keep an eye on them to avoid overcooking. To serve your Caprese stuffed portobellos, use a nice platter. A rustic wooden board or a white dish works great. Before serving, drizzle some balsamic glaze on top. This adds a sweet touch and makes the dish look fancy. Garnish with fresh basil leaves for color. This makes your dish pop and look even more appetizing. Pro Tips Use Fresh Ingredients: Opt for the freshest tomatoes and basil for the best flavor. Seasonal produce will elevate your dish. Experiment with Cheeses: Try different cheeses such as feta or goat cheese for a unique twist on the classic Caprese flavor. Adjust Spice Level: If you enjoy heat, don't hesitate to add more crushed red pepper flakes or even some sliced jalapeños. Let Them Rest: Allow the stuffed mushrooms to rest for a few minutes after baking; this helps the flavors meld together beautifully. {{image_4}} You can easily make this dish vegetarian or vegan. For a vegetarian option, replace mozzarella with a richer cheese like feta. If you want a vegan twist, use dairy-free cheese. Nutritional yeast can add a cheesy flavor without the dairy. You can also swap in cooked quinoa or lentils for added texture and protein. If you want to add some protein, chicken works well. Simply grill or sauté it, then dice it before mixing it with the stuffing. Tofu is a great vegan choice. Press it to remove excess water, then cube and sauté it. This adds a nice texture and keeps the dish filling. You can change the flavor by adding herbs. Try oregano or thyme for a different twist. If you like spice, add more crushed red pepper flakes. You can also use jalapeños for a kick. Experiment with different flavor profiles to find what you love best! To store leftover Caprese stuffed portobellos, let them cool first. Place them in an airtight container. Store in the fridge for up to three days. Make sure to keep the mushrooms whole for the best taste. When you’re ready to eat, preheat your oven to 350°F (175°C). Place the portobellos on a baking sheet. Cover them with foil to keep them moist. Heat for about 10-15 minutes. Check if they are hot throughout before eating. You can freeze these stuffed mushrooms for later use. Place cooled portobellos in a single layer in a freezer-safe container. They will last up to three months in the freezer. To enjoy, thaw overnight in the fridge. Then, reheat in the oven as described above. Yes, you can use regular mushrooms. Button or cremini mushrooms work well. They will be smaller, so adjust the filling amount. Portobellos have a meatier texture and larger size. This makes them perfect for stuffing. Regular mushrooms will still taste great but may need a shorter cooking time. To make this recipe gluten-free, check the balsamic glaze and olive oil. Most are naturally gluten-free. Ensure no cross-contamination occurs with gluten products. All other ingredients are gluten-free. Enjoy this dish without worry! You can serve these stuffed portobellos with a fresh salad. A simple arugula or spinach salad pairs nicely. Garlic bread or a light pasta dish also complements the flavors. Keep it light to let the stuffed portobellos shine. Yes, you can prepare the mushrooms ahead of time. Stuff them and place them in the fridge. Bake them when you're ready to serve. They can be made a day in advance. Just note that the mushrooms may release some moisture while sitting. This article covered a delicious recipe for Caprese Stuffed Portobellos. We explored the key ingredients, step-by-step baking, and tips for perfect results. You learned about variations for different diets and the best ways to store leftovers. Remember, cooking can be fun and easy. Experiment with flavors that you love. Whether you choose to make these for a meal or a gathering, they are sure to impress. Enjoy creating your tasty dish!$

Caprese Stuffed Portobellos

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

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Prep Time 15

Cook Time 25

Total Time 40

Course Appetizer

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

4 large portobello mushrooms, with stems carefully removed
1 cup cherry tomatoes, halved
1 cup fresh mozzarella balls, halved
1 cup fresh basil leaves, roughly chopped
2 tablespoons balsamic glaze, plus extra for drizzling
3 tablespoons extra virgin olive oil
to taste sea salt and freshly cracked black pepper
0.25 teaspoon garlic powder
0.25 teaspoon crushed red pepper flakes (optional)

Instructions

Preheat your oven to 375°F (190°C), ensuring it’s fully heated before baking.
In a small bowl, combine the olive oil, garlic powder, sea salt, and freshly cracked black pepper. Using a pastry brush, evenly coat the gill side of each portobello mushroom with this flavorful oil mixture.
Arrange the mushrooms on a baking sheet lined with parchment paper, positioning them gill side up.
In a medium mixing bowl, combine the halved cherry tomatoes, mozzarella balls, and chopped basil. Drizzle the balsamic glaze over the mixture, gently folding with a spatula until everything is nicely coated.
Generously fill each portobello cap with the tomato and mozzarella mixture, allowing it to mound slightly above the edges for a more enticing presentation.
If you’re looking for a little extra spice, sprinkle the crushed red pepper flakes over the tops of the stuffed mushrooms.
Bake the mushrooms in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the mozzarella is melted with a lovely golden brown on top.
Once baked, remove the portobellos from the oven and let them cool for a few minutes. Before serving, drizzle with additional balsamic glaze for an extra touch of sweetness and flavor.

Notes

Serve on a rustic wooden platter for an appealing presentation.

Keyword caprese, stuffed mushrooms, vegetarian