Caprese Style Portobellos

caprese stuffed portobellosI love the large portobello mushroom caps because basically you can stuff them with almost anything you want resulting in a beautiful meal that you created in no time. You don’t need a bunch of ingredients to make them and you feel totally satisfied after you’ve eaten them.
stuffed portobello We often eat these as a main course during the week along with a nice big salad but if you want to make them as a delicious side dish next to grilled chops or a steak, I’m here to tell you they go perfectly together!

caprese mush
What’s not to like? All the flavors of a caprese salad all plopped into a large portobello cap! It’s good, it’s really good.

caprese mush11One of the reasons this tastes so good is that you cut and prepare your cherry tomatoes ahead of time letting them sit in a bowl for a few minutes with your olive oil, fresh basil, salt and pepper, letting all the flavors meld together. Good tomatoes are the key of course!

caprese mush9And lastly, and I wouldn’t say this unless I meant it, but if you really want to take the whole flavor experience over the top, finish it off with this!

Caprese Style Portobellos

Ingredients

  • large portobello mushroom caps, gills removed
  • cherry tomatoes, halved
  • shredded or fresh mozzarella ( although I've tried both I prefer the dryer shredded version for this because of the moisture factor seeping out)
  • fresh basil
  • olive oil

Instructions

  1. Heat oven to 400 degrees.
  2. Line a baking sheet with foil for easy clean up.
  3. Brush the caps and rims with olive oil on each mushroom.
  4. Slice cherry or grape tomatoes in half, place in a bowl, drizzle with olive oil, add chopped basil, salt and pepper. Let it sit for a few minutes to let the flavors meld.
  5. Place your cheese on the bottom of the mushroom cap, spoon on the tomato basil mixture and bake until cheese melts and mushrooms are cooked but not overcooked.
http://www.prouditaliancook.com/2013/06/caprese-style-portobellos.html

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Comments

  1. Love the balsamic sauce. We can find it here jut not the same company. Of course it would go perfectly with these stuffed little treasures.

  2. Deborah says:

    Looks delicious! I can’t wait to try on an evening we do veggies!!! We’ve been doing more meatless dinners & this looks perfect for summer!

  3. Just when I thought I had seen caprese every way possible (and getting tired of it), you come along and make it in a whole new way. It’s quite fabulous Marie. Vegetarian entree or side to a grilled meat or chicken. Another winner my dear!
    LL

  4. Quick, easy and delicious — portobello mushrooms made this way are definitely delicious! I loved your photos, Marie.

  5. Well!! Have just bought some beautiful portobellos with no definite end sight!! Guess what – and these are not going to a ‘side’ but a ‘main’ with some brown rice to nestle into . . .

  6. Ohh yum this looks incredible! Pinning!

  7. The photographs are over the top!

  8. OK, Marie, you now officially have the title of “Grilled Vegetable Queen.” These mushrooms look delicious and would be wonderful with grilled chicken. It’s time for me to buy a bottle of that balsamic glaze.

  9. I think this will be our supper tomorrow’s Pizza Night. I’m trying to get away from wheat flour and this would make a good alternative to regular pizza. Looks amazing!

  10. Another great veggie recipe, and that balsamic sauce is terrific, love it.
    I’m making these this weekend and I’m pinning you!!!
    p.s. love love love your book on sauces

  11. Silvana says:

    Can you give me an idea of how long to bake?

  12. Another winner, Marie! I just made a Caprese-style dish tonight that I hope to share before too long on my blog. You just can’t go wrong with fresh tomatoes, basil, and delicious cheese!!

  13. I love this – so pretty!

  14. All I can say is “Yummy-riffic!” What’s not to love about that topping on just about anything?

  15. Gorgeous! I’ve got a portobello recipe coming up too. They’re so nice for a starter, don’t you think – so meaty & tasty, a far cry from the little white ones we grew up with. Marie, your photos are gorgeous. The vibrancy & saturation of the color really catches the eye and makes it all oh-so tempting. Save one for me, amica!

  16. Wow, these look so appetizing Marie. I can’t wait for those fresh summer tomatoes to try making these on the grill. Your photos are really vibrant and so eye-catching – looks like a magazine shoot.

  17. These will be wonderful to prepare later in the summer when our tomatoes in the garden are ready to pick.

  18. Made this as an appetizer for an Italian dinner this weekend. I basted the entire mushroom with olive oil and then placed them on indirect heat on the grill. Cut them up in bite sized pieces. Came out wonderful!

  19. Thanks for the great recipe. I’ve made these several times. I too like the block mozzarella vs. the fresh. They are so simple to make but simply delicious! I just took a picture of them tonight and going to share on my blog.

  20. nettersweet says:

    I made these tonight for dinner, and they were fabulous! However, when I finished cooking the mushrooms, they were floating in a sea of liquid in the pan. I’m wondering why that happened. I did wash the mushrooms ahead of time, but I also dried them with a paper towel. Perhaps this was the reason? Or maybe I didn’t cook them long enough? Or too long? Any thoughts? Also, yours look so beautiful in your pictures. Mine did not look as nice. The tomatoes did not have that roasty look, and the cheese was more gooey than bubbly. I definitely want to try these again because the combo of flavors was out of this world, and it was a meal that my whole family enjoyed. I clearly just need a little coaching. Thanks in advance.

    • Nettersweet, Buy firm mushrooms, real fresh ones. I never wash mine I just wet a paper towel and wipe them gently. What kind of cheese did you use? I only use a shredded dry version of mozzarella, fresh mozzarella gets too watery. Don’t overcook them either, portobellos tend to cook a little more while still hot and out of the oven. Hope this helps!

      • nettersweet says:

        Thanks so much! I will try your suggestions next time – particularly wiping not washing the mushrooms. I did use shredded regular mozzarella but the consistency was really weird and it didn’t get bubbly like it usually does. Maybe because the mushrooms were still a little wet. Perhaps I’ll just try buying a hunk of mozzarella and shredding it myself next time. I think I also may have used too much cheese. So glad to have this recipe, though, and I look forward to making it again. Thanks for your reply!

  21. Denise Brosch says:

    Oh I think I have just found the worlds most perfect food! OH do I love tomatoes…..fresh mozzarella cheese……and MUSHROOMS! Oh this would be a perfect me for me! LOVE LOVE LOVE IT!

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