Caprese Stuffed Portobello Mushrooms

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.

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!!

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!

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!

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.

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.

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.