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Caprese Stuffed Portobello Mushrooms

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 and makes a filling meal the whole family will enjoy.

Caprese Stuffed Portobello Mushrooms with balsamic drizzle on a white platter.

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. 

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.

Caprese Stuffed Portobello Mushrooms ingredients.

Recipe Ingredients You’ll Need:

  • Butter: I use butter for the garlic butter. Use either salted or unsalted butter, both will work in this dish.
  • Herbs: I use a combination of fresh minced garlic, fresh basil and dried oregano to flavor the mushrooms. They add so much flavor!
  • Mushrooms: I like to try and use medium sized Portobello mushrooms. They are a great size for cooking with. You can stuff smaller mushrooms, just add more mushrooms and cut down on the cooking time a little.
  • Cheese: I use fresh mozzarella cheese, Ciliegine which are cherry sized balls of mozzarella. They look really pretty on the dish. You can also use regular mozzarella, just slice it and cut into smaller sized pieces.
  • Tomatoes: I use cherry tomatoes for their sweet flavor, baby plum tomatoes would be a good substitute too.
  • Balsamic Glaze: Once baked, I like to finish the mushrooms with a drizzle of Heinen’s balsamic glaze. You can use any variety of glaze, or even a dash of good quality balsamic vinegar.
 Caprese Stuffed Portobello Mushrooms on a plate.

How to Make these Easy Stuffed Portobello Mushrooms

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 mushroom. 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 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.

Caprese Stuffed Portobello Mushrooms fresh mushrooms on a baking sheet.

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 tray 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.

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 or feta cheese, or even some cream cheese.
  • Spices: Other spices that work nicely on these are Italian seasoning, za’atar or a Greek seasoning.
  • Seeds and Nuts: Toasted pine-nuts or pumpkin seeds add great crunch.
Caprese Stuffed Portobello Mushrooms on a baking sheet.

Recipe FAQ

Do you have to scrape the gills from a portobello mushroom?

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.

Can I prepare the mushrooms ahead of time?

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.

Do I need to wash the mushrooms?

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.

Do I need to remove the stems?

I like to remove the stems as they are quite tough to eat, and once removed you will find that you can get far more of that tasty stuffing into the mushroom.

Can I over bake the mushrooms?

Only bake the mushrooms until they are tender and still holding their shape. Overcooking mushrooms will cause them to collapse.

Caprese Stuffed Portobello Mushrooms with balsamic.

Storage Tips:

  • Once the mushrooms are cooked, mushrooms 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.

What to Serve with These Mushrooms

I love eating salad and they are a regular feature on my family dinner table. Here are some suggestions that would work well with these mushrooms.

Try my Lemon Arugula Salad, Arugula Salad with Capers, Easy Kale Salad with Lemon DressingMediterranean Zucchini Pasta SaladMediterranean White Bean Salad, or my Persian Tomato Cucumber Salad.

I’m not serving salad. I especially like these Mediterranean Roasted VegetablesSimple Garlic Parmesan Green Beans or my Zucchini Gratin.

Other Mushroom Recipes You Might Like:

If you like mushrooms try one of these delicious recipes:

Caprese Stuffed Portobello Mushrooms 1200 x 1200

Caprese-Stuffed Garlic Butter Portobello Mushrooms

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 and makes a filling meal the whole family will enjoy.
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Course: Side Dish
Cuisine: American
Keyword: healthy, lunch, mediterranean diet, mushrooms, side dish, vegetarian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
6

Ingredients

  • 3 tablespoons butter
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 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.

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Chelly

Wednesday 19th of April 2023

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.

Julia

Thursday 20th of April 2023

I am so glad they like them! Thanks for sharing.

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