Description
A delicious and easy-to-make dish featuring meaty portobello mushrooms stuffed with juicy cherry tomatoes, fresh basil, and melty mozzarella, finished with a drizzle of balsamic glaze. Perfect as an appetizer or a main course!
Ingredients
Scale
- 6 large portobello mushrooms (stems removed, gills scraped out)
- 2 cups cherry tomatoes (quartered)
- 7–8 balls mozzarella (sliced)
- ¼ cup fresh basil (chopped)
- 2 tbsp butter
- 2 cloves garlic (minced)
- 1 tsp dried oregano
- Salt and pepper (to taste)
- 2 tbsp balsamic glaze (for drizzling)
Instructions
Preheat the Oven:
- Set oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
Prepare the Mushrooms:
- Clean mushrooms with a damp paper towel.
- Remove stems and scrape out dark gills with a spoon.
- Pat dry and place them on the baking sheet.
Make the Garlic Butter:
- In a small saucepan, melt butter over low heat.
- Stir in minced garlic and oregano until aromatic.
- Brush the garlic butter over the mushrooms, inside and out.
Assemble the Filling:
- Stuff each mushroom cap with mozzarella slices and cherry tomatoes.
- Sprinkle with salt, pepper, and a little extra oregano.
Bake:
- Place mushrooms in the oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.
Finishing Touches:
- Remove from oven and immediately top with fresh basil.
- Drizzle with balsamic glaze before serving.
Notes
- Avoid rinsing mushrooms under water to prevent sogginess.
- If you prefer a stronger tang, substitute mozzarella with goat cheese or feta.
- Add extra veggies like spinach or sun-dried tomatoes for more depth of flavor.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer / Main Course
- Method: Baking
- Cuisine: Italian
Keywords: caprese stuffed mushrooms, balsamic portobello, vegetarian dinner, low-carb recipe