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To make Caprese stuffed portobello mushrooms, you need: - 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 vinegar - 2 tablespoons olive oil - 1 clove garlic, minced - Salt and pepper to taste - 1/4 cup grated Parmesan cheese - 1 tablespoon balsamic glaze (for drizzling) If you can’t find fresh ingredients, here are some smart swaps: - Use canned tomatoes instead of cherry tomatoes. - Try shredded mozzarella if you don’t have balls. - Dried basil can work in place of fresh basil. - Balsamic vinegar can be replaced with red wine vinegar. - You can use garlic powder instead of fresh garlic. Here’s a quick look at the nutrition from some main ingredients: - Portobello mushrooms: Low in calories, high in fiber, and rich in antioxidants. - Cherry tomatoes: Packed with vitamins C and K, and rich in lycopene. - Fresh mozzarella: Good source of protein and calcium, but watch the portion size. - Basil: Contains vitamins A, K, and essential oils with anti-inflammatory benefits. - Balsamic vinegar: Low in calories, adds flavor without fat. These ingredients create a tasty dish that is also good for you! {{ingredient_image_1}} To make Caprese stuffed portobello mushrooms, you need a few tools and ingredients. Gather the following: - Baking sheet - Mixing bowl - Spoon or spatula - Oven You will also need these 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 vinegar - 2 tablespoons olive oil - 1 clove garlic, minced - Salt and pepper to taste - 1/4 cup grated Parmesan cheese - 1 tablespoon balsamic glaze (for drizzling) 1. Start by preheating your oven to 375°F (190°C). This helps the mushrooms cook well. 2. In a mixing bowl, combine the halved cherry tomatoes, mozzarella balls, chopped basil, minced garlic, balsamic vinegar, olive oil, and a pinch of salt and pepper. Mix well. 3. Place the portobello mushrooms on a baking sheet, gill side up. Drizzle each mushroom with olive oil. Sprinkle with salt and pepper. 4. Spoon the tomato and mozzarella mixture into each portobello mushroom. Fill them generously. 5. Top the stuffed mushrooms with grated Parmesan cheese. 6. Bake the mushrooms in the oven for about 20-25 minutes. They should be tender, and the cheese should melt and bubble. 7. After baking, drizzle with balsamic glaze. You can add more fresh basil leaves for a nice touch. To check if the mushrooms are done, look for these signs: - The mushrooms should feel soft when you press them gently. - The cheese should be melted and bubbly. - The tops should have a nice golden color. If you see these signs, your Caprese stuffed portobello mushrooms are ready to serve! Enjoy this flavorful delight. Start with fresh portobello mushrooms. Look for ones that are firm and dry. Clean them gently with a damp cloth to remove dirt. Remove the stems carefully. This gives you more space for stuffing. Drizzle olive oil on the gills to add flavor. Use a spoon to pack the filling tightly. This helps the flavors blend well. Do not overstuff the mushrooms. It can cause them to spill when baking. Make sure to season the mixture well. Under-seasoned stuffing can taste bland. Avoid using too much oil. This can make the mushrooms soggy. Lastly, do not skip the balsamic glaze. It adds a touch of sweetness that enhances the dish. Add extra herbs for depth. Oregano or thyme can boost the flavor. Try mixing in some crushed red pepper for heat. A splash of lemon juice brightens the taste. For a richer flavor, use aged balsamic vinegar. You can also swap mozzarella for burrata for a creamier texture. Finally, serve with a side salad for freshness. Pro Tips Use Fresh Ingredients: The quality of your tomatoes and mozzarella will greatly affect the taste of your dish. Opt for fresh, in-season tomatoes and high-quality mozzarella for the best flavor. Marinate for Extra Flavor: Let the tomato and mozzarella mixture sit for 10-15 minutes before stuffing the mushrooms. This allows the flavors to meld together, enhancing the overall taste. Experiment with Cheese: While Parmesan is delicious, feel free to mix in other cheeses like goat cheese or feta for a different flavor profile. This can add a unique twist to your Caprese stuffed mushrooms. Don’t Overcook: Keep an eye on your mushrooms while baking. Overcooked mushrooms can become rubbery. Aim for a tender texture where they retain some of their natural juices. {{image_2}} You can easily make this dish vegetarian or vegan. To make it vegetarian, just skip the Parmesan cheese or use a vegetarian-friendly brand. For a vegan version, swap the mozzarella with vegan cheese. You can also use nutritional yeast for a cheesy flavor. Fresh basil and tomatoes will still shine, giving you a tasty meal. Feel free to mix things up with different ingredients. Instead of cherry tomatoes, use diced bell peppers or zucchini. You can add cooked quinoa or rice for more texture and fiber. If you want protein, try adding chickpeas or black beans. The options are endless, and you can get creative based on your taste. These stuffed mushrooms can shine on their own, but they pair well with sides. Serve them with a crisp green salad for a fresh touch. You can also place them on a bed of sautéed spinach or roasted veggies. If you want a more filling meal, serve them alongside garlic bread or pasta. Each option brings out the rich flavors of the mushrooms. To store your Caprese stuffed portobello mushrooms, let them cool down. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure to separate layers with parchment paper. This helps prevent sticking. When you want to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the mushrooms on a baking sheet. Cover them loosely with foil to keep them moist. Heat for about 15-20 minutes. You can also use a microwave. Heat each mushroom for about 1-2 minutes. Check that they are hot all the way through. If you want to freeze your stuffed mushrooms, wrap each one tightly in plastic wrap. Then place them in a freezer-safe bag. They can stay good for up to three months. When you're ready to eat, defrost them in the fridge overnight. Reheat in the oven or microwave. This way, they taste almost as fresh as the first time. Yes, you can! While portobello mushrooms work great, try using large cremini or shiitake mushrooms. They add a nice flavor too. Just make sure they are big enough to hold the stuffing. You want each bite to be full of taste. You know the mushrooms are done when they are tender and the cheese is melted. Check them at about 20 minutes. You want the tops to be bubbly and golden. If you poke them with a fork and they give easily, they are ready. These stuffed mushrooms pair well with a fresh salad. A simple green salad with lemon dressing works nicely. You can also serve them with crusty bread or garlic bread. This adds a nice crunch and balances the soft mushrooms. This blog post covered many important points about making Caprese Stuffed Portobello Mushrooms. We explored the best ingredients, cooking steps, and tips to enhance flavor. You learned how to avoid common mistakes and even saw some tasty variations. Remember to store your leftovers well and follow simple reheating tips. With this guide, you can make a delicious dish that suits everyone's taste. Enjoy your cooking, and don’t hesitate to experiment with your own ideas!

Caprese Stuffed Portobello Mushrooms

Delicious portobello mushrooms filled with cherry tomatoes, mozzarella, and fresh basil, drizzled with balsamic glaze.
Print Recipe Pin Recipe
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 vinegar
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • to taste salt and pepper
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon balsamic glaze (for drizzling)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a mixing bowl, combine the halved cherry tomatoes, mozzarella balls, chopped basil, garlic, balsamic vinegar, olive oil, and a pinch of salt and pepper. Mix well to combine.
  • Place the portobello mushrooms on a baking sheet, gill side up. Drizzle a bit of olive oil over each mushroom and sprinkle with salt and pepper.
  • Spoon the tomato and mozzarella mixture evenly into each portobello mushroom, filling them generously.
  • Sprinkle the grated Parmesan cheese over the stuffed mushrooms.
  • Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
  • Once out of the oven, drizzle with balsamic glaze for added flavor and garnish with extra fresh basil leaves if desired.

Notes

Serve on a rustic wooden board or individual plates, garnished with additional basil leaves and balsamic glaze.
Keyword caprese, stuffed mushrooms, vegetarian