![['Close-up of Caprese stuffed Portobello mushrooms with mozzarella and tomatoes.', 'Deliciously stuffed Portobello mushrooms featuring fresh mozzarella and basil.', 'Side view of juicy Portobello mushrooms filled with Caprese ingredients.', 'Colorful Caprese stuffed mushrooms garnished with basil and balsamic drizzle.']](https://quickflavorfix.com/wp-content/uploads/2026/07/caprese-stuffed-portobello-mushrooms_1_U1.webp)
Caprese Stuffed Portobello Mushrooms
Enjoy these flavorful Portobello mushrooms stuffed with fresh mozzarella, tomatoes, and herbs, drizzled with balsamic vinegar for a delightful appetizer or main dish.
Ingredients
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- 2 tablespoons butter
- 2 cloves garlic (crushed)
- 1 tablespoon fresh parsley (chopped)
- 5-6 large Portobello mushrooms (stem removed, washed and dried thoroughly with a paper towel)
- 5-6 cheese balls fresh mozzarella (sliced thinly)
- 1 cup grape (or cherry tomatoes, sliced thinly)
- 1 pinch fresh basil (shredded to garnish)
- 1/4 cup balsamic vinegar
- 2 teaspoons brown sugar (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Sauté garlic and parsley in butter until fragrant.
- Stuff the mushroom caps with mozzarella, tomatoes, and herbs, then drizzle with balsamic vinegar and sprinkle with basil.
- Bake for 15-20 minutes until mushrooms are tender and cheese is melted.
- Drizzle with balsamic reduction and serve hot.
Notes
You can add a sprinkle of crushed red pepper for extra heat.