Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Caprese Stuffed Garlic Butter Portobellos

Caprese Stuffed Garlic Butter Portobellos

  • Total Time: 35 minutes
  • Yield: 4 stuffed mushrooms 1x
  • Diet: Vegetarian

Description

Caprese Stuffed Garlic Butter Portobellos combine the earthy richness of portobello mushrooms with a creamy, herbed garlic butter and a fresh Caprese-inspired filling. Topped with melty mozzarella, juicy tomatoes, and fragrant basil, this dish is a perfect balance of savory, fresh, and indulgent. Whether as an appetizer or a main course, it’s sure to delight your taste buds with its vibrant flavors.

Ingredients

Scale

For the garlic butter:

  • 4 tablespoons unsalted butter (room temperature)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon lemon juice (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For the mushrooms:

  • 4 large portobello mushrooms, stems removed and cleaned
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Caprese stuffing:

  • 1 cup fresh mozzarella cheese, shredded (or cubed)
  • 1/2 cup cherry tomatoes, finely diced
  • 1/4 cup fresh basil, chopped
  • 1/2 teaspoon balsamic glaze (optional, for drizzling)

For garnish:

  • Extra fresh basil leaves (for topping)
  • Additional balsamic glaze (optional)

Instructions

  • Prepare the garlic butter: In a small mixing bowl, combine the room-temperature butter, minced garlic, chopped parsley, lemon juice (if using), salt, and pepper. Mix until everything is well-incorporated.

  • Preheat the oven: Preheat your oven to 375°F (190°C).

  • Prepare the mushrooms: Remove the stems from the portobello mushrooms and gently scrape out the gills with a spoon. Clean the mushrooms by wiping them with a damp cloth.

  • Season the mushrooms: Place the mushroom caps on a baking sheet and drizzle them with olive oil. Sprinkle with salt and black pepper. Brush or spoon the olive oil to coat the mushrooms evenly.

  • Apply the garlic butter: Spread the garlic butter evenly over the top of each mushroom cap, making sure to coat the surface and fill the gilled area with the butter.

  • Bake the mushrooms: Place the mushrooms in the oven and bake for 10 minutes or until the mushrooms begin to soften and release their moisture.

  • Prepare the Caprese filling: In a mixing bowl, combine the shredded mozzarella, diced cherry tomatoes, and chopped basil. Toss gently to mix.

  • Stuff the mushrooms: After baking the mushrooms for 10 minutes, remove them from the oven. Spoon the Caprese filling into each mushroom cap, pressing the ingredients in gently to pack the stuffing.

  • Final bake: Return the stuffed mushrooms to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

  • Garnish and serve: Once baked, remove the mushrooms from the oven. Drizzle with balsamic glaze (optional) and garnish with fresh basil leaves. Serve immediately.

Notes

  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for 10–15 minutes.
  • Freezing: You can freeze uncooked stuffed mushrooms for up to 1 month. To cook from frozen, bake for an additional 10 minutes.
  • Variations: You can add cooked sausage, bacon, or spinach for extra flavor. Substitute the mozzarella with vegan cheese for a dairy-free version.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer, Main Course
  • Method: Baking
  • Cuisine: Italian

Keywords: Caprese, Portobello mushrooms, garlic butter, mozzarella, basil, tomatoes, balsamic glaze, stuffed mushrooms, vegetarian dinner

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://liyarecipes.com/caprese-stuffed-garlic-butter-portobellos/