Caprese Style Portobellos

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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 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. I also like to scrape out the gills, it gives you more room for all the toppings, and of course good tomatoes are the key!

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 some balsamic glaze!

Caprese Style Portobellos
  • 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
  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.
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  1. I made this finally after holding on to the recipe for a while. These are so worth making! Your guest will applaud you. A scrumptious appetizer, or main course. This is a real winner!

  2. This dish looks lovely!! I will try making it tonight. Wish you had put in the amount of ingredients to use.
    How much Basil, salt & pepper etc. Cook time was not in the receipt but was mentioned by someone who
    put in a reply so I will go by the time she mentioned.

    • Linda, salt and pepper is always to taste and the basil should speckle the tomatoes to your liking. As far as the cook time goes, keep checking, cheese should be melted but mushrooms should still have some body, don’t let them collapse, they’ll still continue cooking a little when you pull them out.

  3. i made this tonight and except for the mushroom was undercooked, it was really good. I will make this again, but bake it about five minutes longer. I will serve is to company as well. It is just pretty on the plate!

  4. Caprese Style Portabellos this is awesome. Had this for lunch today. I changed one thing. 2 tbsp Balsamic Vinegar and Mashed
    Garlic (Garlic Masher) then reduce vinegar and garlic a bit. When I removed mushroom from the oven I drizzled mixture over the Portabellos. The lingering flavors of the basil, garlic and vinegar in the mouth. Great Job.

  5. Marjorie Holste says

    I have some beautiful portobellos in my fridge, I will prepare them tomorrow using your recipe. I know they will taste as good as they look on your blog. Thank you for sharing Marie.

    • I hope you enjoy them Marjorie

      • Marjorie Holste says

        We had the Caprese Style Portabellos for dinner last night, loved them. I couldn’t help myself ,I had to add a little crushed garlic into the tomato mix:-) Delicious!

  6. Nancy Alvarez says

    Thank you for the recipe. I made it today and it tasted amazing!

  7. Sandi Lenhard says

    Sounds and looks delicious!

  8. So pretty!

  9. 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!

  10. 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!

  11. 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.

  12. 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!

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

  14. 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.

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

  17. I love this – so pretty!

  18. 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!!

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

  20. 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

  21. 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!

  22. 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.

  23. The photographs are over the top!

  24. Ohh yum this looks incredible! Pinning!

  25. 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 . . .

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

  27. 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!

  28. 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!

  29. 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.


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