Caprese Stuffed Portobello Mushrooms

Caprese Stuffed Portobello Mushrooms

5 Reviews
From:, June 2018

We've taken the key ingredients of the popular caprese salad—tomatoes, fresh mozzarella and basil—and piled them into portobello mushroom caps to make a delicious and satisfying vegetarian main dish.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium clove garlic, minced
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 4 portobello mushrooms (about 14 ounces), stems and gills removed (see Tip)
  • 1 cup halved cherry tomatoes
  • ½ cup fresh mozzarella pearls, drained and patted dry
  • ½ cup thinly sliced fresh basil
  • 2 teaspoons best-quality balsamic vinegar


  • Prep

  • Ready In

  1. Preheat oven to 400°F.
  2. Combine 2 tablespoons oil, garlic, ¼ teaspoon salt and ¼ teaspoon pepper in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
  3. Meanwhile, stir tomatoes, mozzarella, basil and the remaining ¼ teaspoon salt, ¼ teaspoon pepper and 1 tablespoon oil together in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the tomato mixture. Bake until the cheese is fully melted and the tomatoes have wilted, about 12 to 15 minutes more. Drizzle each mushroom with ½ teaspoon vinegar and serve.
  • Tip: To prepare portobello mushroom caps, gently twist off the stems of whole portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps. If you prefer, purchase portobello mushroom caps, rather than whole mushrooms.

Nutrition information

  • Serving size: 1 mushroom
  • Per serving: 186 calories; 16 g fat(4 g sat); 2 g fiber; 6 g carbohydrates; 6 g protein; 37 mcg folate; 5 mg cholesterol; 4 g sugars; 0 g added sugars; 735 IU vitamin A; 6 mg vitamin C; 91 mg calcium; 1 mg iron; 313 mg sodium; 475 mg potassium
  • Carbohydrate Servings: ½

Reviews 5

June 06, 2019
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By: JavaJ! These are amazing. Made as per the recipe, although I used a tbsp. of minced garlic (not sure how much that is in comparison to a clove & was too lazy to Google). I will prep the mushroom caps a little differently next time as they flattened a lot, and released quite a bit of liquid during the first bake. Wound up more like a pizza at the end LOL. Not as pretty as pictured in the recipe, but so delicious! Will definitely be making these again, and often. Thanks!!
May 21, 2019
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By: palz.marysue
Next time I will lower the oven temp to 350 or 375 F. The mushrooms get very overcooked otherwise. I served the mushrooms on a bed of mixed greens tossed with a tiny amount of Italian salad dressing. The recipe is absolutely scrumptious!
February 08, 2019
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By: CookingNana
Excellent! The only change I made was as to line each mushroom with fresh baby spinach. My husband and I enjoyed two smaller mushrooms each with no sides.
January 28, 2019
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By: nikki
I literally never review recipes but i made an account just to review this one. I made this recipe exactly except for i used a bit extra garlic and quartered the tomatoes instead of halving them. I paired with steaks. This recipe made my steaks seem boring. 10/10. only problem was that they did flatten a bit. not great presentation but INCREDIBLE taste.
January 08, 2019
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By: kelslee28
Made as written, and the flavor was very good! However, I had a hard time with the mushrooms. I didn't have any prior experience with portabello. They kinda flattened during the first 10 minutes of baking and it made it very difficult to fill them. In the future I will make sure to purchase ones that have a deep rim on them.
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