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Caprese Stuffed Portobello Mushrooms
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious Caprese stuffed portobello mushrooms, broiled with gooey mozzarella and topped with fresh tomatoes, mozzarella, and basil - perfect as a hearty appetizer or as a side for steak.
Ingredients:
  • 4 mushroom caps
  • 4 teaspoons olive oil
  • 4 garlic cloves, minced
  • salt and pepper to taste
  • 5 slices fresh mozzarella, divided
  • 1/2 cup gourmet cherry tomatoes, halved
  • 2 basil leaves, thinly sliced
  • Balsamic glaze to taste
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C and prepare a baking sheet by lining it with parchment paper.
  • Prep mushrooms by removing stems and gills. Arrange mushrooms, cap-side down, on a wire rack on the baking sheet.
  • Bake mushrooms in the preheated oven for about 15 minutes until they release their liquid. In the meantime, combine olive oil and minced garlic, then season with salt and pepper.
  • Take out the mushrooms and let them drain. Flip them over, then place a slice of fresh mozzarella in each mushroom cap and drizzle with the olive oil mixture.
  • Preheat the broiler and adjust the rack to about 6 inches from the heat source.
  • Broil mushrooms until cheese is beautifully golden, approximately 5 minutes.
  • In a bowl, mix tomatoes with cubed mozzarella. Fill mushroom caps with the tomato mixture, add basil, and drizzle with balsamic glaze.

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