These Caprese Stuffed Portobello Mushrooms are a simple yet elegant dish that’s bursting with fresh Italian flavors! Meaty portobello mushrooms are brushed with garlic butter, filled with juicy tomatoes and creamy fresh mozzarella, then broiled until the cheese is melted and bubbly. I love how this recipe combines the classic Caprese flavors in a warm, satisfying, and low-carb format. They’re perfect as an appetizer, a light vegetarian main course, or a side dish. Get ready for a dish that’s both easy to make and incredibly delicious!
Why You’ll Love These Caprese Stuffed Portobello Mushrooms
- Classic Caprese Flavors: The combination of fresh mozzarella, tomatoes, and basil is a timeless Italian favorite.
- Easy Elegance: This dish looks and tastes sophisticated, but it’s surprisingly simple to prepare.
- Healthy and Flavorful: Packed with vegetables and cheese, it’s a satisfying and flavorful option.
- Low-Carb: Using portobello mushrooms as the base makes this a great low-carb alternative.
- Quick: Ready in about 20 minutes, making it perfect for a quick appetizer or light meal.
Ingredients for Caprese Stuffed Portobello Mushrooms
Here’s what you’ll need to make these flavorful stuffed mushrooms. The full list with measurements is in the recipe card below.
Garlic Butter
- Butter (Fat)
- Garlic, crushed (Aromatic)
- Fresh parsley, chopped (Herb)
Mushrooms
- Large Portobello mushrooms, stem removed, washed and dried thoroughly (Fungi)
- Fresh mozzarella cheese balls, sliced thinly (Dairy)
- Grape or cherry tomatoes, sliced thinly (Vegetable)
- Fresh basil, shredded (to garnish) (Herb)
Balsamic Glaze
- Balsamic vinegar (Acid)
- Brown sugar (optional) (Sweetener) (Recipe link for homemade glaze also provided in original)
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
I love these Caprese Stuffed Portobello Mushrooms as is, but here are a few ideas for variations:
- Add Pesto: Spread a thin layer of basil pesto inside the mushroom caps before adding the cheese and tomatoes.
- Different Cheese: Use sliced provolone, fontina, or even crumbled goat cheese instead of fresh mozzarella.
- Add Protein: Stir some cooked Italian sausage or shredded chicken into the tomato mixture before stuffing.
- Make it Spicy: Add a pinch of red pepper flakes to the garlic butter.
- Grill Instead of Broil: Grill the stuffed mushrooms for a smoky flavor.
How to Make Caprese Stuffed Portobello Mushrooms
Let me show you how easy it is to make these elegant Caprese Stuffed Portobello Mushrooms:
Prepare Oven and Mushrooms
- I preheat my oven to grill/broil settings on high heat. I arrange the oven shelf to the middle of my oven.
- I prepare the portobello mushrooms by removing the stems and wiping them clean. It’s important to dry them thoroughly with a paper towel.
Make Garlic Butter
- I combine all of the Garlic Butter ingredients (butter, crushed garlic, chopped parsley) together in a small saucepan (or microwave-safe bowl).
- I melt the mixture until the garlic is fragrant.
Prepare and Stuff Mushrooms
- I brush the bottoms (gill side) of each mushroom with the garlic butter.
- I place them, buttered side down, on a baking tray.
- I flip the mushrooms and brush any remaining garlic butter over the insides of each cap.
- I fill each mushroom cap with the fresh mozzarella slices and the thinly sliced tomatoes.
Broil
- I grill/broil the stuffed mushrooms until the cheese has melted and is golden in color, about 8 minutes. Keep a close eye on them under the broiler to prevent burning!
Make Balsamic Glaze (Optional)
- (If making the glaze from scratch, I prepare it while the mushrooms are in the oven.) I combine the sugar (if using) and balsamic vinegar in a small saucepan over high heat and bring it to the boil.
- I reduce the heat to low and allow it to simmer for 5-8 minutes or until the mixture has thickened and reduced to a glaze. (If not using sugar, I allow it to reduce for 12-15 minutes on low heat).
Serve
- To serve, I top the Caprese Stuffed Portobello Mushrooms with the shredded fresh basil.
- I drizzle with the balsamic glaze.
- I sprinkle salt to taste.
Tips and Tricks for the BEST Stuffed Mushrooms
Here are my secrets for making these mushrooms truly exceptional:
- Clean Mushrooms Properly: Wipe mushrooms clean with a damp cloth instead of washing them, as they absorb water easily which can make them soggy.
- Use Fresh Mozzarella: Fresh mozzarella provides the best creamy texture and mild flavor.
- Don’t Overcrowd the Pan: Give the mushrooms space on the baking sheet so they roast evenly.
- Watch the Broiler: The broiler works quickly! Keep a close eye on the mushrooms to ensure the cheese melts perfectly without burning.
- Fresh Basil is Key: Fresh basil adds that classic Caprese aroma and flavor.
How to Serve
These Caprese Stuffed Portobello Mushrooms are perfect served as:
- Appetizer: An elegant and flavorful starter for a dinner party.
- Light Lunch or Dinner: A satisfying vegetarian main course, perhaps alongside a simple green salad.
- Side Dish: A delicious accompaniment to grilled chicken, steak, or fish.
Make Ahead and Storage
You can prepare the garlic butter and the balsamic glaze ahead of time. Assemble and broil the mushrooms just before serving for the best results. Leftover cooked mushrooms can be stored in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.
FAQs about Caprese Stuffed Portobello Mushrooms
- Can I use different types of mushrooms?
- Large portobello mushrooms work best as they provide a good base for stuffing. Cremini mushrooms could be used for smaller bites.
- Can I make these vegan?
- Yes! Use olive oil instead of butter in the garlic butter mixture and substitute a vegan mozzarella alternative. Ensure your balsamic glaze ingredients are vegan.
- Can I use dried basil?
- Fresh basil is highly recommended for the classic Caprese flavor, but you can use dried basil in a pinch (use less, about 1 teaspoon).
Enjoy these simple, elegant, and incredibly delicious Caprese Stuffed Portobello Mushrooms! They’re a perfect taste of Italy.
Print
Caprese Stuffed Portobello Mushrooms
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 5-6 1x
- Category: Appetizer, Side Dish, Main Course, Vegetarian
- Cuisine: Italian-Inspired
Description
These Caprese Stuffed Portobello Mushrooms are a delicious and elegant appetizer or light vegetarian main course. Earthy portobello mushroom caps are brushed with garlic butter, filled with fresh mozzarella and juicy tomatoes, then broiled until the cheese is melted and golden. A drizzle of balsamic glaze and fresh basil completes this flavorful dish.
Ingredients
Scale
For the Garlic Butter:
- 2 tablespoons unsalted butter
- 2 cloves garlic, crushed or minced
- 1 tablespoon fresh parsley, chopped
For the Mushrooms:
- 5–6 large Portobello mushrooms, stems removed, cleaned, and dried thoroughly
- 5–6 fresh mozzarella cheese balls (bocconcini or ciliegine), sliced thinly (or use sliced fresh mozzarella log)
- 1 cup grape or cherry tomatoes, sliced thinly
- Fresh basil leaves, shredded or chiffonaded (for garnish)
- Salt, to taste
For the Balsamic Glaze (Optional):
- 1/4 cup balsamic vinegar
- 2 teaspoons brown sugar (optional, for quicker thickening and sweetness) (Alternatively, use store-bought balsamic glaze)
Instructions
- Prepare Mushrooms: Gently clean the mushrooms with a damp paper towel or mushroom brush. Do not rinse under water. Carefully remove the stems (you can chop and save stems for another use). Pat the mushroom caps dry thoroughly.
- Preheat Broiler and Prepare Garlic Butter: Position an oven rack in the middle position. Turn your oven’s broiler setting to high heat. In a small saucepan over low heat (or in a microwave-safe bowl), melt the butter. Add the crushed or minced garlic and chopped parsley. Stir to combine and warm through until the garlic is fragrant (about 30 seconds).
- Butter Mushroom Bottoms: Brush the bottoms (undersides) of each mushroom cap with some of the garlic butter mixture. Place the mushrooms, buttered-side down, on a baking tray lined with foil or parchment paper.
- Butter Mushroom Insides: Brush the remaining garlic butter mixture over the insides of each mushroom cap.
- Stuff Mushrooms: Fill each mushroom cap with slices of fresh mozzarella cheese and thinly sliced tomatoes.
- Broil: Place the baking tray under the preheated broiler. Broil for about 8 minutes, or until the cheese has melted, is bubbly, and has golden brown spots. Watch carefully, as broilers vary in intensity and things can burn quickly.
- Make Balsamic Glaze (Optional, While Mushrooms Broil): If making the glaze from scratch, combine the balsamic vinegar and brown sugar (if using) in a small saucepan over high heat. Bring to a boil. Reduce the heat to low and simmer gently for 5-8 minutes (with sugar) or 12-15 minutes (without sugar), or until the vinegar has reduced and thickened to a syrupy glaze consistency. It will thicken more as it cools.
- Finish and Serve: Carefully remove the mushrooms from the oven. Top the melted cheese and tomatoes with shredded fresh basil. Drizzle with the balsamic glaze (homemade or store-bought). Sprinkle lightly with salt to taste. Serve immediately.
Notes
- Cleaning Mushrooms: It’s important not to rinse mushrooms as they absorb water. Wipe them clean.
- Mozzarella: Use fresh mozzarella (either the small balls or a log) for the best melting quality and classic Caprese flavor.
- Tomatoes: Grape or cherry tomatoes work well due to their size and sweetness.
- Balsamic Glaze: Store-bought balsamic glaze is a convenient option. If making your own, watch it carefully as it reduces to prevent burning.
- Broiling: Keep a close eye on the mushrooms under the broiler as they can go from perfectly melted to burnt very quickly.
- Serving Suggestions: Serve as an appetizer, side dish, or a light vegetarian main course.
- Storage: These are best enjoyed fresh, but leftovers can be stored in the refrigerator for 1-2 days and reheated gently.