Caprese Stuffed Portobello Mushrooms
These Caprese Stuffed Portobello Mushrooms are a quick, easy, and delicious weeknight dinner option, combining fresh mozzarella, ripe tomatoes, and basil for a classic Italian flavor.
Ingredients
Mushrooms
- 4 pieces Big, fat portobello mushrooms Look for large caps.
Toppings
- 8 ounces Sliced fresh mozzarella Avoid cheap mozzarella as it gets rubbery.
- 1 cup Ripe cherry tomatoes Halved; skip if mushy.
- 10 leaves Fresh basil leaves Fresh is best; dried isn't the same.
Seasoning
- 2 tablespoons Olive oil For drizzling.
- 2 cloves Garlic Minced; for flavor.
- to taste Salt Add according to preference.
- to taste Pepper Add according to preference.
Instructions
Preparation
- Wipe off the mushrooms using a damp cloth, do not wash with water. Remove stems.
- Place mushrooms gill-side up on a baking tray.
- Drizzle with olive oil and sprinkle with minced garlic.
- Layer slices of mozzarella on top, followed by tomato halves, additional salt, and pepper.
- Optional: sprinkle a bit of Italian seasoning if desired.
Cooking
- Preheat the oven to 400°F (200°C).
- Bake the stuffed mushrooms until the cheese is bubbling and the edges are crispy, about 15-20 minutes.
- Remove from the oven and top with fresh basil before serving.
Notes
Serve hot. For leftovers, store in an airtight container in the fridge and consume within 2 days. Reheat gently in the oven or toaster oven to avoid sogginess.