Caprese Stuffed Portobello Mushrooms

Name: Caprese Stuffed Portobello Mushrooms
Total time: 40 min
Ingredients: 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

12 Ratings
8 Reviews

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.

Carolyn Casner

Source: EatingWell.com, June 2018

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Read the full recipe after the video.

Recipe Summary

active:

25 mins

total:

40 mins

Servings:

Nutrition Profile:

Nutrition Info

Ingredients

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

Directions

Step 1
Preheat oven to 400 degrees F.

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Step 2
Combine 2 tablespoons oil, garlic, 1/4 teaspoon salt and 1/4 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.
Step 3
Meanwhile, stir tomatoes, mozzarella, basil and the remaining 1/4 teaspoon salt, 1/4 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 1/2 teaspoon vinegar and serve.

Tips

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 Facts

Serving Size:

1 mushroom

Per Serving:

186 calories; protein 6.3g; carbohydrates 6.3g; dietary fiber 1.9g; sugars 3.9g; fat 16g; saturated fat 4.4g; cholesterol 5mg; vitamin a iu 735.3IU; vitamin c 6.3mg; folate 37mcg; calcium 91.5mg; iron 0.6mg; magnesium 19.4mg; potassium 475mg; sodium 313.3mg; thiamin 0.1mg.

12 Ratings

5 star values: 9
4 star values: 3
3 star values: 0
2 star values: 0
1 star values: 0

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EatingWell Member

03/20/2022

Made this exactly to specification. It was excellent and will become part of our regular rotation. Served it with Jasmin Rice. Thank you so much!

mdcivile

06/29/2021

Very good. This probably won’t make my normal rotation but I’ll keep it in my favorite list for an occasional change up. Well worth making it.

JavaJ

06/06/2019

Oh.my.LANTA! 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!!

palzmarysue

05/21/2019

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!

EatingWell Member

05/21/2019

CookingNana

02/08/2019

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.

nikki

01/28/2019

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.

kelslee28

01/08/2019

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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Caprese Stuffed Portobello Mushrooms

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (8)

All Reviews for Caprese Stuffed Portobello Mushrooms

Account

Account

Caprese Stuffed Portobello Mushrooms

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (8)

All Reviews for Caprese Stuffed Portobello Mushrooms