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To create easy Caprese stuffed portobellos, you need a few simple ingredients. Here’s what you will need: - 4 large portobello mushrooms, stems removed - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella balls (bocconcini) - 1 cup fresh basil leaves, chopped - 2 tablespoons balsamic glaze - 2 tablespoons olive oil - Salt and pepper to taste - 1 teaspoon garlic powder - Optional: 1 teaspoon red pepper flakes for heat These ingredients work together to give you a tasty and healthy dish. The portobello mushrooms serve as a big, meaty base. The cherry tomatoes add sweetness, while the mozzarella gives a creamy texture. Fresh basil brings a burst of flavor, and the balsamic glaze balances everything with its tangy sweetness. Using quality ingredients is key. Choose firm mushrooms and fresh basil for the best results. The optional red pepper flakes can add a nice kick if you like heat. This dish is not only colorful but also packed with flavor. It’s perfect for a light meal or a side dish. {{ingredient_image_1}} - Preheat the oven: Set your oven to 375°F (190°C). This temperature helps the mushrooms cook evenly. - Prepare the baking sheet with parchment paper: Line a baking sheet with parchment paper. This keeps the mushrooms from sticking and makes cleanup easy. - Combine cherry tomatoes, mozzarella, and basil: In a bowl, mix 1 cup of halved cherry tomatoes, 1 cup of mozzarella balls, and 1 cup of chopped basil leaves. This mix brings freshness and flavor. - Season the mixture with spices and drizzle balsamic glaze: Add salt, pepper, garlic powder, and red pepper flakes if you like heat. Drizzle 2 tablespoons of balsamic glaze on top. Toss gently to combine all the flavors. - Preparing the mushrooms: Take 4 large portobello mushrooms and remove the stems. Place them on the baking sheet with the gill side facing up. Brush the tops with 2 tablespoons of olive oil. Season with a pinch of salt and pepper. - Filling each portobello cap: Spoon the Caprese mixture into each mushroom cap. Press down slightly to pack it in well. This helps the flavors meld during baking. - Baking duration and checking doneness: Bake the stuffed mushrooms for 20-25 minutes. Check if the mushrooms are tender and the cheese is melted and slightly golden. - Final touch with balsamic glaze: When done, remove them from the oven. Drizzle more balsamic glaze on top for an extra burst of flavor before serving. - Sizing and freshness: Look for large portobello mushrooms that are firm and plump. The caps should be smooth, not shriveled. Choose mushrooms with a rich, dark color. This indicates freshness and flavor. Avoid any that seem damp or have dark spots. - Cleaning techniques: Clean portobello mushrooms gently. Use a damp paper towel to wipe off dirt. Avoid rinsing them under water as it can make them soggy. Remove stems carefully to create space for the filling. - Suggested seasoning variations: Get creative with your seasonings! Try adding Italian herbs like oregano or thyme. A sprinkle of lemon zest can add freshness. - Adding spices for heat: If you like a kick, add red pepper flakes or a dash of cayenne pepper. This heat balances the creaminess of the cheese and the sweetness of tomatoes. - Serving suggestions: Serve the stuffed portobellos on a rustic wooden platter. This adds charm to your dish. Pair with a simple green salad for a complete meal. - Plating tips with garnishes: Garnish with fresh basil leaves and drizzle extra balsamic glaze on top. This not only looks beautiful but also adds a burst of flavor. Pro Tips Choose Fresh Ingredients: Use the freshest basil and ripe cherry tomatoes for the best flavor and presentation. Customize the Heat: Adjust the amount of red pepper flakes according to your spice preference for a personalized touch. Experiment with Cheese: Try different types of cheese, like feta or goat cheese, for a unique twist on the classic Caprese flavor. Make Ahead: Prepare the Caprese mixture ahead of time and fill the mushrooms just before baking for a quick and easy meal. {{image_2}} You can change up the filling in many ways. Try adding other vegetables like spinach, zucchini, or bell peppers. These will add color and nutrition. You can also use different cheese options. For example, goat cheese or feta can give a tangy taste. Each cheese changes the flavor, so feel free to get creative. If you need a gluten-free option, this dish is naturally gluten-free! Just make sure your balsamic glaze is also gluten-free. For a vegan twist, skip the mozzarella and use a vegan cheese. You can also add more veggies and herbs to keep it tasty and satisfying. Herbs can change the flavor a lot. Try using thyme or oregano instead of basil. Each herb brings its own charm to the dish. You can also swap the balsamic glaze for other dressings. A lemon vinaigrette adds a fresh zing, while pesto gives a rich taste. Experiment to find your favorite flavor! To keep your Caprese stuffed portobellos fresh, store them in the fridge. Place leftovers in an airtight container. This helps avoid moisture loss and keeps flavors intact. You should use the leftovers within three days for the best taste. When reheating, I suggest using the oven. Preheat it to 350°F (175°C). Place the portobellos on a baking sheet and cover them with foil. Heat for about 15 minutes. This method keeps the mushrooms tender and the cheese melty. Avoid the microwave if you can. It can make them soggy. Yes, you can freeze Caprese stuffed portobellos. First, cool them completely. Then, wrap each one in plastic wrap. Place them in a freezer bag or container. They can stay frozen for up to three months. When ready to eat, thaw them in the fridge overnight and reheat as stated above. You can pair Caprese stuffed portobellos with several tasty sides. Here are some ideas: - A simple green salad with mixed greens and a light vinaigrette. - Garlic bread for a crunchy and buttery contrast. - Grilled vegetables, like zucchini and bell peppers, for added flavor. - Quinoa or couscous salad for a hearty touch. Complementary sauces work well too. A drizzle of balsamic reduction adds sweetness. You can also serve them with pesto for a herby kick. Yes, you can make Caprese stuffed portobellos in advance. Here’s how: - Prepare the filling and stuff the mushrooms. - Cover and refrigerate them for up to 24 hours. When you’re ready to cook, just pop them in the oven. This saves time on busy days. Time-saving tips include: - Chop the tomatoes and basil the night before. - Have the balsamic glaze ready to go. Leftover Caprese stuffed portobellos keep well in the fridge. They last for about 3 days when stored properly. Look for these signs of spoilage: - A sour smell or unusual color. - A slimy texture on the mushrooms. When in doubt, it's best to toss them out to stay safe. In this post, we explored how to make delicious Caprese stuffed portobello mushrooms. We discussed the ingredients, step-by-step cooking methods, useful tips, and ways to store leftovers. Remember, you can customize your recipe based on your taste and diet. These mushrooms are easy to prepare and full of flavor. Whether you enjoy them as a meal or a side dish, they will impress your guests. Enjoy your cooking journey and make these stuffed portobellos a regular in your kitchen.

Easy Caprese Stuffed Portobellos

A delicious and simple dish featuring portobello mushrooms stuffed with fresh mozzarella, cherry tomatoes, and basil.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 large portobello mushrooms, stems removed
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh mozzarella balls (bocconcini)
  • 1 cup fresh basil leaves, chopped
  • 2 tablespoons balsamic glaze
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, combine the halved cherry tomatoes, mozzarella balls, and chopped basil. Season the mixture with salt, pepper, garlic powder, and red pepper flakes (if using). Drizzle with balsamic glaze and toss gently to combine.
  • Arrange the portobello mushrooms on the prepared baking sheet, gill side up. Brush the tops with olive oil and season with a pinch of salt and pepper.
  • Spoon the Caprese mixture evenly into each portobello cap, pressing down slightly to pack it in.
  • Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the mozzarella is melted and slightly golden.
  • Remove from the oven and drizzle with additional balsamic glaze before serving.

Notes

Serve the stuffed portobellos on a rustic wooden platter, garnished with extra fresh basil leaves and a drizzle of balsamic glaze for a beautiful finish.
Keyword Caprese, stuffed mushrooms, vegetarian