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Caprese Stuffed Garlic Butter Portobellos

Caprese Stuffed Garlic Butter Portobellos

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  • 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

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