If you love classic Caprese flavors but want to enjoy them in a hearty, satisfying way, these Caprese Stuffed Portobello Mushrooms are the perfect dish.
Meaty portobello caps are filled with ripe tomatoes, fresh mozzarella, and basil, then drizzled with balsamic glaze for a delicious, wholesome meal or side.
This recipe quickly became a favorite in our home because it’s so simple to prepare yet feels like a dish you’d find at a restaurant.
It’s ideal for a quick weeknight dinner, a vegetarian main course, or a beautiful side dish for entertaining.
Why You’ll Love This Recipe
These Caprese Stuffed Portobello Mushrooms have all the beloved flavors of a Caprese salad in a warm, satisfying form. The mushrooms act as a hearty base, while juicy tomatoes, creamy mozzarella, and fragrant basil create the perfect bite.
They’re quick to make, ready in under 30 minutes, and versatile enough to serve as a light dinner, appetizer, or side dish. Plus, they’re naturally gluten‑free and can be made low‑carb or keto‑friendly.
What You’ll Need
- 4 large portobello mushroom caps
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 6 oz fresh mozzarella, sliced or torn into pieces
- ¼ cup fresh basil leaves, chopped (plus extra for garnish)
- Salt and black pepper to taste
- 2 tablespoons balsamic glaze (store‑bought or homemade)
Pro Tips
- Wipe mushrooms clean with a damp cloth instead of rinsing to avoid excess moisture.
- Remove gills for a milder flavor and to create more space for filling.
- Pre‑roast mushrooms for 5–7 minutes to prevent sogginess before adding the filling.
- Use fresh mozzarella for the best melt and flavor.
- Finish with balsamic glaze after baking to add sweetness and acidity.
Tools You’ll Need
- Baking sheet
- Parchment paper or foil
- Small mixing bowl
- Knife and cutting board
- Basting brush
Substitutions and Variations
- Vegan version: Use dairy‑free mozzarella.
- Add protein: Top with grilled chicken strips or prosciutto.
- Different cheese: Swap mozzarella for provolone or goat cheese.
- Extra flavor: Add a sprinkle of Italian seasoning or red pepper flakes.
Make‑Ahead Tips
- Slice tomatoes and prepare basil up to 1 day ahead, storing separately in the fridge.
- Pre‑roast mushrooms, let them cool, and store in the fridge for up to 24 hours. Assemble and bake just before serving.
- Leftovers can be reheated in the oven or air fryer for the best texture.
How to Make Caprese Stuffed Portobello Mushrooms
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Prepare the Mushrooms
Wipe mushroom caps clean, remove stems, and scrape out the gills with a spoon if desired. Brush both sides with olive oil and place gill‑side up on the baking sheet.
3. Pre‑Roast the Mushrooms
Roast for 5–7 minutes to soften slightly and release some moisture.
4. Prepare the Filling
In a bowl, mix cherry tomatoes, minced garlic, basil, salt, and pepper.
5. Stuff and Bake
Remove mushrooms from the oven. Fill each cap with the tomato mixture and top with mozzarella slices. Return to the oven and bake for 10–12 minutes, until cheese is melted and bubbly.
6. Garnish and Serve
Remove from the oven, drizzle with balsamic glaze, and garnish with extra basil. Serve immediately.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for the best texture.
Avoid freezing, as mushrooms can become watery when thawed.
Nutrition & Benefits
Portobello mushrooms are low in calories but provide fiber, B vitamins, and antioxidants.
Tomatoes and basil add vitamin C and lycopene, while mozzarella provides protein and calcium. Together, they create a wholesome dish full of nutrients and flavor.
Recipe FAQ
1. Do I need to remove the gills?
It’s optional, but removing them creates more space for filling and gives a milder flavor.
2. Can I grill these instead of baking?
Yes! Grill the mushrooms gill‑side down for 3 minutes, flip, fill, and cook covered until cheese melts.
3. Can I make them ahead?
You can prep the mushrooms and filling separately, then assemble and bake just before serving.
4. What can I use instead of balsamic glaze?
A drizzle of olive oil or pesto works as a flavorful alternative.
5. Are they keto‑friendly?
Yes! They’re naturally low‑carb, especially if you use fresh mozzarella and sugar‑free balsamic glaze.
Fresh, Juicy, and Packed with Classic Caprese Flavor
These Caprese Stuffed Portobello Mushrooms are an easy yet elegant dish that brings all the flavors of a Caprese salad in a hearty, satisfying way.
Perfect as a vegetarian main course or a show‑stopping side dish, they’re sure to impress at any meal.