Caprese Stuffed Portobellos

$- 4 large portobello mushrooms, stems removed - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella balls, halved - 1/4 cup fresh basil leaves, finely chopped - 2 tablespoons balsamic glaze - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - Salt and black pepper, to taste - Optional: Extra fresh basil leaves for garnish The star of this dish is the portobello mushrooms. Their large size makes a perfect base for stuffing. I love their meaty texture and rich flavor. Next, we have cherry tomatoes, which add a burst of sweetness. Fresh mozzarella balls bring creaminess, while basil adds a fresh kick. Balsamic glaze ties it all together with a sweet and tangy touch. Extra virgin olive oil helps with cooking and adds flavor. Garlic powder gives it a nice depth. Don’t forget salt and black pepper to enhance every bite. You can also add extra basil leaves to make it look pretty. Gather these ingredients to create a dish that’s full of flavor and fun to make! {{ingredient_image_2}} - Preheat the oven to 400°F (200°C). - Prepare your baking sheet with parchment paper. This helps keep things clean. - Brush the portobello mushrooms with olive oil. This adds flavor and helps them cook. - Sprinkle garlic powder, salt, and pepper on each mushroom. Even seasoning is key for great taste. - In a bowl, mix halved cherry tomatoes, mozzarella balls, and chopped basil. Toss gently to blend the flavors. - Fill each portobello cap with the tomato and mozzarella mix. Pack it in well for a tasty bite. - Drizzle balsamic glaze over the stuffed mushrooms. This adds a sweet and tangy flavor. - Place the baking sheet in the oven. Bake for 15-20 minutes. Watch for tender mushrooms and melted cheese. - Present the Caprese stuffed portobellos on a bright serving platter. - Drizzle extra balsamic glaze around the plate for a nice touch. - Add fresh basil leaves for color and flair. - Pair with a crisp green salad or garlic bread for a full meal. - Use goat cheese or feta instead of mozzarella for a different flavor. - Swap cherry tomatoes for sun-dried tomatoes for a richer taste. - Fresh spinach can replace basil for a new twist. - Try using arugula for a peppery kick in the filling. - Brush mushrooms evenly with olive oil to ensure even cooking. - Bake until mushrooms are tender and cheese is melted. - Keep an eye on the cheese; it should bubble and turn golden. - Let mushrooms cool a few minutes before serving to avoid burns. Pro Tips Choose Fresh Ingredients: Opt for ripe cherry tomatoes and high-quality fresh mozzarella for the best flavor. Fresh ingredients enhance the overall taste of the dish. Experiment with Cheese: If you want to switch things up, try using burrata cheese instead of mozzarella for a creamier texture that complements the other ingredients beautifully. Make it Vegan: Substitute the mozzarella with a dairy-free cheese option or use marinated tofu for a delicious vegan-friendly version of this recipe. Perfect Balsamic Glaze: If making homemade balsamic glaze, reduce balsamic vinegar over low heat until it thickens. This concentrated flavor adds a gourmet touch to your stuffed mushrooms. {{image_4}} You can change up the flavors in Caprese stuffed portobellos. Start by adding other veggies. Try bell peppers, zucchini, or spinach for extra crunch and taste. You can also mix in olives or artichokes for a Mediterranean twist. Adding meats can create a heartier dish. Prosciutto adds a salty kick. Cooked chicken or turkey can also work well. Just chop them small and mix them into your filling. If you want a vegan option, swap the mozzarella with a plant-based cheese. You can also use cashew cream for a creamy texture. For a dairy-free dish, check the labels on your cheese. Many brands offer great dairy-free choices. Gluten-free? Use gluten-free bread crumbs in your filling or skip the breadcrumbs altogether. The portobello mushrooms will still be tasty and filling. Use seasonal produce to enhance your dish. In summer, ripe tomatoes burst with flavor. In fall, try adding roasted butternut squash for a sweet touch. Adjust your recipe with seasonal herbs too. Fresh thyme or oregano can bring a new flavor dimension. These changes keep your Caprese stuffed portobellos fresh and exciting all year round. To keep your Caprese stuffed portobellos fresh, store them in the fridge. Place the leftovers in an airtight container. They will last for about 3 days. Make sure to let them cool down before sealing. If you want to save them longer, you can freeze them. Wrap each mushroom well in plastic wrap and then place them in a freezer-safe bag. They can stay fresh for up to 2 months. When you're ready to enjoy your leftovers, reheating is key. The best way to do this is in the oven. Preheat your oven to 350°F (175°C). Place the stuffed mushrooms on a baking sheet. Heat them for about 10-15 minutes. This way, they stay moist and tasty. If you prefer a quicker method, you can use the microwave. Just heat them for 1-2 minutes, but be careful. This method can dry them out. To freshen up leftovers, you can drizzle a little extra balsamic glaze on top. Adding a few fresh basil leaves can also brighten the flavors. Enjoy your delicious meal again! Yes, you can prepare these stuffed mushrooms ahead of time. To do this, follow these steps: - Prepare the mushrooms: Brush them with olive oil and season as directed. - Mix the filling: Combine the tomatoes, mozzarella, and basil. - Assemble but don’t bake: Fill the mushrooms with the mixture but skip baking for now. Store the stuffed mushrooms in the fridge. When ready to bake, just add the balsamic glaze and pop them in the oven. They will taste fresh and delicious! Look for these signs to check if your mushrooms are ready: - Tenderness: The mushrooms should feel soft to the touch. - Cheese bubbling: The mozzarella should be melted and slightly bubbly. - Color change: The edges of the mushrooms may turn golden brown. If you see these signs, your Caprese Stuffed Portobellos are done and ready to enjoy! You have many great options for sides and drinks. Here are some ideas: - Salads: A light green salad with lemon dressing works well. - Bread: Serve with crusty bread or garlic bread for dipping. - Wine: Pair with a crisp white wine, like Sauvignon Blanc or Pinot Grigio. - Vegetables: Grilled or roasted vegetables add extra flavor. These pairings will enhance your meal and make it even more enjoyable! This blog post covered how to make delicious Caprese Stuffed Portobellos. We explored the right ingredients and preparation steps. You learned how to bake and serve this tasty dish perfectly. In conclusion, by using fresh ingredients and easy methods, you can impress anyone. Enjoy creating your own twist on this recipe, and share it with friends. Happy cooking!$

Delicious portobello mushrooms stuffed with cherry tomatoes, mozzarella, and fresh basil, drizzled with balsamic glaze.

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Prep Time 10

Cook Time 20

Total Time 30

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), halved
1 4 cup fresh basil leaves, finely chopped
2 tablespoons balsamic glaze (store-bought or homemade)
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
to taste salt and freshly ground black pepper
optional extra fresh basil leaves for garnish

Instructions

Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
Brush both sides of the portobello mushrooms with olive oil, then sprinkle garlic powder, salt, and black pepper evenly over them.
Place the seasoned portobello mushrooms on the baking sheet with the gill side facing upward.
In a medium-sized bowl, combine the halved cherry tomatoes, halved mozzarella balls, and chopped basil. Toss gently until well mixed.
Carefully fill each portobello cap with the mozzarella and tomato mixture, packing it in generously.
Drizzle the balsamic glaze over the stuffed mushrooms.
Bake for approximately 15-20 minutes until the mushrooms are tender and the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes.
If desired, sprinkle extra fresh basil leaves on top as a garnish and serve warm.

Notes

Serve warm for a delightful appetizer or main dish. A drizzle of additional balsamic glaze around the plate can enhance the aesthetic.

Keyword Caprese, stuffed mushrooms, vegetarian