Caprese Stuffed Roasted Portobellos
I recently grabbed some portobellos from the store in hopes that I would be inspired to do something with them. After looking through my refrigerator, I decided to stuff them with mozzarella, tomatoes, and basil then roast them. I drizzled some really good balsamic vinegar on top right before serving along with some extra basil. My husband and I both absolutely loved these mushrooms and totally wished I had made more. I will be buying more portobellos this week because I LOVED them. Seriously, if you love caprese and mushrooms then TRY THIS RECIPE!
How to Make Caprese Stuffed Roasted Portobellos
Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat it with cooking spray.
Slice the grape tomatoes into thirds and place them into a bowl. Add a bit of olive oil, freshly chopped basil, minced garlic, sea salt, and freshly cracked pepper, to taste. Stir to coat evenly then set aside for flavors to mingle for a few minutes.
Remove the gills from the inside of the mushrooms with a spoon then rub a bit of olive oil on the inside and outside of each portobello. Season with sea salt and freshly cracked pepper, to taste. Sprinkle with the mozzarella cheese, to taste. Top each mushroom with the tomato mixture.
Place into the oven and roast for 15-20 minutes. Remove from the oven and let them cool for a few minutes. Place onto a serving plate then sprinkle with a bit more freshly chopped basil and some really good balsamic vinegar. Serve immediately. Enjoy.
Ingredients
- Handful of grape tomatoes sliced into thirds
- Olive oil to taste
- Fresh basil chopped, to taste (more for garnish)
- 1 clove of garlic minced
- Sea salt and freshly cracked pepper to taste
- 2 portobello mushrooms stems & gills removed
- Mozzarella shredded, to taste
- Really good balsamic vinegar to taste
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat it with cooking spray.
- Slice the grape tomatoes into thirds and place them into a bowl. Add a bit of olive oil, freshly chopped basil, minced garlic, sea salt, and freshly cracked pepper, to taste. Stir to coat evenly then set aside for flavors to mingle for a few minutes.
- Remove the gills from the inside of the mushrooms with a spoon then rub a bit of olive oil on the inside and outside of each portobello. Season with sea salt and freshly cracked pepper, to taste. Sprinkle with the mozzarella cheese, to taste. Top each mushroom with the tomato mixture.
- Place into the oven and roast for 15-20 minutes. Remove from the oven and let them cool for a few minutes. Place onto a serving plate then sprinkle with a bit more freshly chopped basil and some really good balsamic vinegar. Serve immediately. Enjoy.
Look amazing Pam!:)
I adore portobellos!These are amazing!
Hugs!
Sounds simple and delicious! A perfect side dish.
Did you have this as a snack or as part of a meal? I might try this as soon as my basil grows a little more.
My husband and I had them for lunch, although, my husband and something else too. It wa a perfect sized lunch for me.
Pam
Lunch it is!
Love the look of these, Pam! They are almost like a mushroom pizza … but with a mushroom instead of the base! 🙂
I love stuffing portobellos and stuffing them with a caprese salad is just genius!
Caprese salad and mushrooms? I am so making this!
Great way to use the the shrooms Pam.
I know I would we would love these. What a great idea, perfect for a light summer meal!
These look delicious! I love portobello mushrooms, but I’ve never had them like this. Thanks for the recipe.
What a great idea of fill the portobellos with caprese! They look amazing!
It’s officially summer when caprese season is here! Love this ‘bella stuffing!
Those look fabulous Pam. I’ll have to try this with cedar planks on the grill.