My Caprese Stuffed Portobello Mushrooms are packed full of flavor. I combine juicy tomatoes, fresh basil and mozzarella to stuff the mushrooms and garlic butter. These vegetable stuffed portobello mushrooms are then baked in a hot oven served with a drizzle of balsamic glaze. This is a great meat-free dinner option.
September is National Mushroom Month, and I’m a huge fan of using produce when it is at its seasonal best. Mushrooms are at their best during the fall and I wanted to create these Caprese Stuffed Portobello Mushrooms, using the caprese flavors of mozzarella cheese, fresh tomato and basil.
I love caprese flavored recipes like this Caprese Pasta or these Caprese Egg Muffins. I like to finish off these stuffed mushrooms with a drizzle of balsamic glaze.
I am always looking a new ways to introduce meatless dishes to my family and these Easy Stuffed Portobello Mushrooms are a great recipe for that. Portobello mushrooms are the mushroom I choose to use as they make a hearty meal option and are large enough to stuff. They have a meaty texture so they are a great substitute for meat like burgers or steak.
You can serve one of these portobello mushrooms as a great tasting appetizer or double the portion and serve as a filling main with a couple of other veggie sides and salads. These are also suitable for a gluten free diet, just ensure you check the labeling for the balsamic glaze if you are using it to make sure it is gluten-free.
Why You Will Love Caprese Mushrooms
- Perfect for Summer: These mushrooms are ideal for summer cookouts. They come together quickly and pair well with just about any main dish.
- Light yet Satisfying: This recipe is a great vegetarian option that feels indulgent without being heavy.
- Easy to Make: Simple ingredients and minimal prep make this dish perfect for busy days or last-minute entertaining.
Recipe Ingredients You’ll Need
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Herbs: I use fresh minced garlic, basil, and dried oregano to season the mushrooms. This combination adds bold, classic Mediterranean flavor.
- Mushrooms: Medium-sized portobello mushrooms work best, they’re sturdy and hold the filling well. Smaller mushrooms can be used; just increase the quantity and reduce the cook time slightly.
- Cheese: I use Ciliegine (cherry-sized fresh mozzarella balls) for a clean presentation and rich, creamy texture. Regular mozzarella also works, just slice and cut it into smaller pieces.
- Tomatoes: Cherry tomatoes are my go-to for their sweetness, but baby plum tomatoes make a great substitute.
- Balsamic Glaze: A drizzle of balsamic glaze finishes the dish with a sweet, tangy touch. You can also use a splash of high-quality balsamic vinegar if you can’t get ahold of a glaze.
Ways to Modify this Recipe
There are lots of other flavor combination for topping your mushrooms, it’s down to personal taste. Here are some of my other favorite topping ideas:
- Veggies: Add extra chopped veggies like sun-dried tomatoes, olives, spinach, kale, artichoke, green onion, zucchini.
- Cheese: Swap the mozzarella for goat cheese, parmesan cheese or feta cheese, or even some cream cheese.
- Spices: Other spices that work nicely on these are thyme, Italian seasoning, za’atar or a Greek seasoning.
- Seeds and Nuts: Toasted pine-nuts or pumpkin seeds add great crunch.
How to Make this Portobello Mushroom Recipe
Step 1: Heat the Oven: Start by preheating the oven to 400 degrees F. Also, arrange the oven shelf to sit in the middle of your oven. Line a baking tray with baking paper.
Step 2: Prepare the Mushrooms: If necessary, use some damp kitchen paper to clean any dirt from the portobello mushroom caps. Then remove the stems from the mushrooms and discard. Next, use a spoon to scrape out the dark gills from inside of the mushroom caps.
Step 3: Make the Garlic Butter: To make the garlic butter, combine the butter, garlic and 1 teaspoon of oregano in a small saucepan over medium heat and slowly melt the butter.
Step 4: Butter the Mushrooms: Next lightly brush the garlic butter on the bottoms of each mushroom and place them, buttered side down, onto the prepared baking tray. Make sure not to use too much butter as it can make the mushrooms soggy. Now brush any remaining garlic butter over the insides of each cap.
Step 5: Stuff the Mushrooms: Divide, the mozzarella and tomatoes evenly between each of the mushrooms. Sprinkle over the remaining 1 teaspoon of dried oregano over the mushrooms.
Step 6: Bake the Mushrooms: Place the baking sheet or baking dish into the hot oven and bake the mushrooms for 15 minutes or until the cheese is melted and is starting to turn golden.
Step 7: Serve the Mushrooms: Once, cooked, remove the mushrooms from the oven, top with the fresh basil, a drizzle of balsamic glaze and finish with a sprinkle of sea salt and black pepper. Serve immediately.
Storage Tips:
- Once the mushrooms are cooked, leftovers can be stored in an airtight container in the refrigerator for 3-4 days. When ready to enjoy, reheat the mushrooms in the microwave or a warm oven.
- Freezing Mushrooms: I don’t recommend freezing mushrooms, they are full of water and because of this, become slimy when defrosted.
Recipe FAQ
No, you don’t have to scrap the gills out of the mushroom, however I like to do that as they are really dark and can look a little unappetizing. Removing the gills also allows more room for the delicious stuffing.
Yes, absolutely. Assemble the mushrooms earlier in the day or the day before. Place them into an oven-proof dish, cover with plastic wrap and refrigerate until you are ready to cook the mushrooms.
I recommend removing the mushrooms 20-30 minutes before cooking to allow the mushrooms to come to room temperature.
Mushrooms are naturally full of water, so don’t be tempted to wash them, as they will only absorb more water. If you want to clean them then I suggest using some damp paper towels to wipe away any dirt.
Only bake the mushrooms until they are tender and still holding their shape. Overcooking mushrooms will cause them to collapse.
More Mushroom Recipes
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Caprese-Stuffed Garlic Butter Portobello Mushrooms
Ingredients
- 3 tablespoons butter
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 6 6 large Portobello Mushrooms, stem removed, washed and dried
- 7-8 fresh mozzarella cheese balls, thinly sliced
- 2 cups cherry tomatoes, quartered
- 1/4 cup fresh Basil, chopped
- balsamic glaze to drizzle on finished mushrooms
Instructions
- Preheat the oven to 400 degrees F. Arrange oven shelf to the middle of your oven.
- Remove the stems from the mushrooms and discard. Using a spoon scrape out the dark gills from inside of the mushroom caps.
- Combine the butter, garlic and 1 tsp oregano in a small saucepan and slowly melt {or you can microwave until melted}.
- Lightly brush the garlic butter on the bottoms of each mushroom and place them, buttered side down, on a baking tray. Make sure not to use too much butter as it can make the mushrooms soggy.
- Flip and brush any remaining garlic over the insides of each cap. Place the mozzarella and tomatoes in each mushroom cap evenly. Sprinkle the remaining 1 tsp dried oregano over each mushroom cap.
- Bake in the oven for 15 minutes or until the cheese is metled and starting to turn golden. Remove from the oven and top with the fresh basil and the balsamic drizzle along with a sprinkle of sea salt and black pepper.
Notes
- You could sub the mozzarella with goat cheese or feta cheese.
- Other spices that work nicely on these is Italian seasoning, za’atar or a Greek seasoning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We love this recipe! It is easy and a great use of summer produce. Who needs meat when you can make these?
These were delicious, the kids loved them too. Next time I’ll use large field mushrooms as the smaller ones end up a bit juicy. I also didn’t remove the dark gills as we love all our mushroom bits.
I am so glad they like them! Thanks for sharing.