This quick and easy Caprese Stuffed Portobello Mushroom recipe is sure to become a favorite!
This meatless main dish brings together a colorful combination of Italian staples like tomatoes, fresh mozzarella, and basil leaves baked in a savory portobello mushroom cap. It’s a delicious vegetarian entree that is not only satisfying but also has gourmet appeal. Try making this recipe for dinner and discover how easy it is to enjoy a meatless meal with friends. Everyone is sure to love this savory, delicious, and impressive dish and the chef will love how super simple it is to make!
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Savory Stuffed Portobello Mushrooms
- Cook this recipe in minutes for a quick lunch, light supper, or even a first-course appetizer.
- A stuffed portobello mushroom is so elegant and impressive to serve!
- Vegetarians and low-carb lovers will love the combination of fresh and healthy ingredients!
Ingredients and Variations
Caprese-style means a combination of basil pesto, mozzarella cheese, and tomatoes which can be used in salads, sandwiches, omelettes, or casseroles. Here are some other options for filling portobello mushrooms!
MUSHROOMS: Portobellos are essentially really big, meaty regular mushrooms and are often used as burger replacements because of their size and texture. Choose whole, unblemished portobellos with intact gills that smell like fresh, dark soil.
CHEESE: Fresh mozzarella is a soft cheese that has a rich, creamy flavor and melts perfectly! Alternately sub out mozzarella for goat cheese or bleu cheese crumbles.
MEAT: Use up leftover ground beef, sausage, or chicken. Crab, bay shrimp, and smoked salmon will all make impressive meat fillings. Cream cheese is an easy binder that goes with any meat or seafood and delivers delicious results!
ADD-INS: Veggies like chopped spinach, bell peppers, mushrooms, and zucchini are all healthy options, plus keto friendly too!
How to Cook Portobello Mushrooms
It’s simple to put this fancy meal together!
- Prepare mushrooms and make sure they are dry. Pop off the stems and scoop out the gills.
- Bake mushrooms for 10 minutes with the bottom side up (per recipe below). Remove them from the oven and flip them over.
- Add 1 Tablespoon of pesto, then season and divide sliced mozzarella and tomatoes into each cup.
- Bake until cheese is lightly melted and browned. Broil for even more color on the cheese, if desired.
- Remove from the oven and sprinkle with salt and pepper. Top with basil and drizzle with balsamic glaze just before serving.
Tips For Success!
- Brush away dirt from each mushroom instead of washing them. Mushrooms will soak up water and not bake properly. If you do choose or need to wash mushrooms, just be sure to dry them well.
- Freeze stems in a zippered bag for future soup recipes. Or finely dice them and add to the pesto.
- To scoop out the gills is optional. It will make the cavity bigger and can hold more filling, but is not necessary.
- Chop, tear or chiffonade basil leaves for garnish.
- For summer dining, simply wrap the assembled mushrooms in foil and pop them on the grill until the cheese is melted!
Serving Stuffed Portobello Mushrooms
While portobello mushrooms make a delicious main dish, they can also be served as a side. Try them along with a hearty beef round roast, or something lighter like air fryer chicken breasts. Or stay with a meatless theme and serve with a tangy red leaf salad with lemon vinaigrette, and a few slices of rustic no-knead bread.
Keep leftover stuffed portobellos covered in a single layer in the refrigerator up to 3 days. Reheat them under the broiler or dice them up and add to an omelet, breakfast strata, or frittata.
Wrap chilled and unbaked mushrooms tightly with plastic wrap and place in a zippered bag to freeze for up to 3 months.
Other Easy Meatless Dishes To Try!
- Air Fryer Roasted Acorn Squash – festive and delicious.
- Parmesan Asparagus Pasta – quick 10 minute prep.
- Greek Pizza – full of flavor.
- Stuffed Pasta Shells– the perfect meatless meal.
Caprese Stuffed Portobello Mushrooms
- 4 portobello mushrooms large
- 4 Tablespoons pesto
- ½ teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 6-8 ounces fresh mozzarella cheese about 4 medium balls, sliced (bocconcini)
- 1 cup grape tomatoes or cherry tomatoes, sliced
- 4 Tablespoons fresh basil chiffonade, chopped, or torn, for serving
- 1 Tablespoon balsamic glaze or good quality balsamic vinegar
- Preheat oven to 400˚F. Line a baking tray with parchment paper or foil.
- Remove stem, clean, and dry mushrooms well with paper towel. Use a spoon to remove dark colored gills (optional step).
- Place mushrooms on baking tray, bottom side up. Bake mushrooms for 10 minutes and remove from the oven. Using tongs, carefully flip mushrooms over.
- Brush or spread 1 Tablespoon pesto in the bottom of each mushroom. Sprinkle with salt and pepper. Divide mozzarella slices and tomatoes between the mushrooms. Bake 15-18 minutes*, or until cheese is melted and lightly browned. Broil for 2 minutes to brown cheese if desired.
- Remove from the oven and sprinkle with salt and pepper. Sprinkle each mushroom with 1 Tablespoon fresh basil and drizzle with balsamic glaze to serve.
- We recommend to brush away any dirt instead of washing the mushrooms because they will soak up water and may not bake properly. If you do choose to wash them, be sure to dry them well.
- Once stems are removed, they can be chopped fine and added to the pesto. Or pop them into a zippered bag for future recipes.
- Removing the gills is an optional step. But it will make the cavity bigger and can hold more filling, but the choice is yours.
- *You can also turn the oven to broil when removing the mushrooms from the oven, and broil for about 8-10 minutes. Watch closely.
- Refrigerate leftovers for up to 3 days.
- Reheat them under the broiler or dice them up and add to other recipes.
- Freeze chilled and unbaked mushrooms. First wrap with plastic, then place in a zippered bag for up to 3 months.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.