Caprese Stuffed Portobello Mushrooms for a Fresh Meatless Feast

Enjoy these Caprese Stuffed Portobello Mushrooms, a quick and flavorful meatless dinner option.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 mushrooms

Course: Dinner

Cuisine: Italian

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Mushrooms

4 pieces Portobello Mushrooms Remove gills to prevent sogginess.

For the Filling

8 ounces Fresh Mozzarella Substitute with burrata for a richer taste.
2 medium Tomatoes Use ripe tomatoes for maximum flavor.
1 cup Fresh Basil Feel free to mix with other herbs.

For Drizzling and Roasting

3 tablespoons Balsamic Glaze Homemade is best for freshness.
2 tablespoons Olive Oil Extra virgin for best flavor.
to taste Salt & Pepper Season before and after baking.

Equipment

Oven
skillet
Baking Sheet
Mixing Bowl
spoon

Method

Step-by-Step Instructions

Preheat the oven to 400°F (200°C).
Clean the portobello mushrooms with a damp paper towel and remove gills.
In a skillet, heat olive oil and sauté chopped ripe tomatoes for 3-5 minutes.
Mix sautéed tomatoes with fresh mozzarella and chopped basil; season the mixture.
Stuff each mushroom cap with the filling mixture and pack slightly.
Drizzle olive oil and sprinkle salt and pepper on top of the stuffed mushrooms.
Bake the mushrooms on a parchment-lined baking sheet for about 20 minutes.
Drizzle balsamic glaze over the baked mushrooms before serving.

Nutrition

Serving: 1mushroomCalories: 180kcalCarbohydrates: 10gProtein: 8gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 350mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

Allow mushrooms to rest for a few minutes before serving to let flavors meld.

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