My Portobello Stuffed Mushrooms combine meaty caps with cherry tomatoes, creamy mozzarella and fresh basil, finished with garlic butter and an optional balsamic glaze.

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I’m obsessed with a Caprese twist that turns ordinary mushrooms into something people actually gasp at. Big portobello mushroom caps cradle melted pools of fresh mozzarella bocconcini, with bright, familiar flavors that keep you guessing.

It reads like a fancy appetizer but comes together with way less fuss, which is why I keep it on repeat. This is the kind of Portobello Stuffed Mushrooms that makes guests ask for the recipe, and a bold Stuffed Portabella option when you want to impress without sweating it.

Try it once, it’ll probably become your party trick.

Ingredients

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Portobello mushrooms: Meaty, low-calorie source of fiber and umami, great meat substitute.
Cherry tomatoes: Bright, juicy, high in vitamin C and antioxidants, add sweet-tart pop.
Fresh mozzarella: Creamy, mild protein, brings melt and richness, not too salty.
Fresh basil: Peppery-sweet herb, adds fresh aroma and vitamin K, balances richness.
Garlic butter: Buttery, garlicky richness, high in fat so use sparingly.
Olive oil: Healthy monounsaturated fats, boosts mouthfeel and heart health.
Parmesan: Umami saltiness, adds savory depth, a little goes a long way.
Balsamic glaze: Sweet-tangy syrupy finish, lifts acidity and balances flavors.

Ingredient Quantities

4 large portobello mushroom caps, stems removed

1 pint cherry tomatoes, halved

8 ounces fresh mozzarella bocconcini or small mozzarella balls, drained and torn

1/2 cup fresh basil leaves, loosely packed

4 tablespoons unsalted butter, melted

2 cloves garlic, minced

2 tablespoons extra virgin olive oil

1/4 cup grated Parmesan cheese optional

1 tablespoon balsamic glaze optional

Salt and freshly ground black pepper to taste

Pinch red pepper flakes optional

How to Make this

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1. Preheat oven to 400F (200C) and line a baking sheet with foil or parchment; remove stems from the portobellos and scrape out the gills with a spoon, wipe caps clean with a damp paper towel and pat dry.

2. Prep the filling: halve the cherry tomatoes, drain the mozzarella bocconcini and tear into bite sized pieces, loosely chop most of the basil but save a few whole leaves for garnish.

3. Make the garlic butter: melt the 4 tablespoons butter, stir in the 2 minced garlic cloves, 2 tablespoons extra virgin olive oil, a good pinch of salt and freshly ground pepper, and the pinch of red pepper flakes if using; reserve about 1 tablespoon of the mixture for finishing.

4. Brush the mushroom caps inside and out with most of the garlic butter mixture, place them gill side up on the prepared sheet pan.

5. Roast the brushed caps 10 to 12 minutes to let them release excess moisture and concentrate flavor; if a lot of liquid pools, drain it off with a paper towel so the filling wont get soggy.

6. Toss the halved tomatoes with a little salt and pepper and a light drizzle of olive oil or leftover garlic butter so theyre seasoned, then stuff each mushroom with a layer of tomatoes, torn mozzarella and basil leaves, dont overstuff or the cheese wont melt evenly.

7. Sprinkle the optional 1/4 cup grated Parmesan over each stuffed cap and add another crack of black pepper and extra red pepper flakes if you like heat.

8. Return the stuffed portobellos to the oven and bake 8 to 12 minutes more, until the cheese is melted and bubbly and the mushrooms are tender but not mushy.

9. Remove from oven, let rest a couple minutes so the cheese sets, drizzle with the reserved garlic butter and 1 tablespoon balsamic glaze if using, garnish with remaining basil leaves and serve warm.

Equipment Needed

1. oven (set to 400F / 200C)
2. rimmed baking sheet plus foil or parchment
3. chef’s knife
4. cutting board
5. small mixing bowl for the tomatoes and mozzarella
6. small saucepan or microwave safe bowl to melt butter and mix garlic
7. pastry brush
8. spoon for scraping gills and stirring
9. colander or slotted spoon to drain mozzarella and any mushroom juice
10. measuring spoons (tablespoon and teaspoon) and a grater for Parmesan optional

FAQ

Q: What's the best oven temp and cook time? A: Preheat to 400°F. Brush the caps with the garlic butter and oil, roast about 12 to 15 minutes until they start to soften, then stuff with tomatoes and mozzarella and cook another 6 to 8 minutes so the cheese gets melty. Keep an eye cause ovens vary.

Q: How do I stop the mushrooms getting soggy? A: Salt them lightly and let sit 8 to 10 minutes then pat dry, or give them a quick pre-roast gill-side down to release moisture before stuffing. Don't overcrowd the pan and use high enough heat so they caramelize instead of steaming.

Q: Can I make these ahead or freeze them? A: You can assemble and refrigerate up to 24 hours, then bake just before serving. Leftovers keep 3 to 4 days in the fridge, reheat in a 350°F oven for 10 to 15 minutes for best texture. Freezing after baking works but the texture of tomatoes and cheese will change.

Q: Any good vegan or low-dairy swaps? A: Totally, swap butter for vegan butter or olive oil and use a plant-based mozzarella or a thick cashew ricotta. The method is the same, just watch melting times cause vegan cheeses behave different.

Q: Can I make these on the grill instead of the oven? A: Yes, grill over medium heat. Start gill-side down to get some char, then flip, fill, close the lid and cook until cheese melts and mushrooms are tender. Works great for summer cookouts.

Q: Should I add the balsamic glaze or Parmesan before or after baking? A: Drizzle balsamic glaze only after baking so it stays glossy and not burnt, Parmesan can go on before for browning or after for extra salty finish. Throw on fresh basil right before serving.

Caprese Stuffed Garlic Butter Portobellos Recipe Substitutions and Variations

Swap the 8 ounces fresh mozzarella bocconcini for burrata for an extra creamy center, or crumbled feta if you want a tangier, saltier bite.
Replace 1 pint cherry tomatoes with halved plum tomatoes for meatier chunks, or use drained sun dried tomatoes packed in oil for a sweeter, more concentrated flavor.
Instead of 1/2 cup fresh basil leaves try fresh arugula for a peppery kick, or chopped fresh oregano for a more earthy, Mediterranean note.
Use 4 tablespoons unsalted butter? go dairy free with extra virgin olive oil, or try ghee if you want a richer, slightly nutty taste.

Pro Tips

– Let the mozzarella warm up a bit before you use it, even 10 to 15 minutes at room temp helps it melt way better. Tear the balls by hand, dont slice them too thin or they just dry out and look sad.

– Pre-roast the caps to get rid of excess water then pat them dry with paper towel, dont skip this or your filling will be soggy. If a lot of liquid pools, tilt the pan and spoon it out, it really makes a difference.

– Finish under the broiler for 1 to 2 minutes if you want bubbly browned cheese, but stand there and watch it or itll go from perfect to burned fast. If your oven has convection lower temp by 25F and watch timing.

– Use the stems and any extra mushroom bits chopped and sauteed with garlic as a quick topping or mix-in, adds umami and wastes nothing. And if you dont have store bought balsamic glaze, simmer balsamic until syrupy for a minute or two, its cheap and makes the whole thing sing.

Caprese Stuffed Garlic Butter Portobellos Recipe

Recipe by Francis Mead

0.0 from 0 votes

My Portobello Stuffed Mushrooms combine meaty caps with cherry tomatoes, creamy mozzarella and fresh basil, finished with garlic butter and an optional balsamic glaze.

Servings

servings

Calories

393

kcal

Equipment: 1. oven (set to 400F / 200C)
2. rimmed baking sheet plus foil or parchment
3. chef’s knife
4. cutting board
5. small mixing bowl for the tomatoes and mozzarella
6. small saucepan or microwave safe bowl to melt butter and mix garlic
7. pastry brush
8. spoon for scraping gills and stirring
9. colander or slotted spoon to drain mozzarella and any mushroom juice
10. measuring spoons (tablespoon and teaspoon) and a grater for Parmesan optional

Ingredients

4 large portobello mushroom caps, stems removed
1 pint cherry tomatoes, halved
8 ounces fresh mozzarella bocconcini or small mozzarella balls, drained and torn
1/2 cup fresh basil leaves, loosely packed
4 tablespoons unsalted butter, melted
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1/4 cup grated Parmesan cheese optional
1 tablespoon balsamic glaze optional
Salt and freshly ground black pepper to taste
Pinch red pepper flakes optional

Directions

Preheat oven to 400F (200C) and line a baking sheet with foil or parchment; remove stems from the portobellos and scrape out the gills with a spoon, wipe caps clean with a damp paper towel and pat dry.
Prep the filling: halve the cherry tomatoes, drain the mozzarella bocconcini and tear into bite sized pieces, loosely chop most of the basil but save a few whole leaves for garnish.
Make the garlic butter: melt the 4 tablespoons butter, stir in the 2 minced garlic cloves, 2 tablespoons extra virgin olive oil, a good pinch of salt and freshly ground pepper, and the pinch of red pepper flakes if using; reserve about 1 tablespoon of the mixture for finishing.
Brush the mushroom caps inside and out with most of the garlic butter mixture, place them gill side up on the prepared sheet pan.
Roast the brushed caps 10 to 12 minutes to let them release excess moisture and concentrate flavor; if a lot of liquid pools, drain it off with a paper towel so the filling wont get soggy.
Toss the halved tomatoes with a little salt and pepper and a light drizzle of olive oil or leftover garlic butter so theyre seasoned, then stuff each mushroom with a layer of tomatoes, torn mozzarella and basil leaves, dont overstuff or the cheese wont melt evenly.
Sprinkle the optional 1/4 cup grated Parmesan over each stuffed cap and add another crack of black pepper and extra red pepper flakes if you like heat.
Return the stuffed portobellos to the oven and bake 8 to 12 minutes more, until the cheese is melted and bubbly and the mushrooms are tender but not mushy.
Remove from oven, let rest a couple minutes so the cheese sets, drizzle with the reserved garlic butter and 1 tablespoon balsamic glaze if using, garnish with remaining basil leaves and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.