Caprese Stuffed Portobellos

$- 4 large portobello mushrooms - 2 cups cherry tomatoes - 1 cup fresh mozzarella balls - 1/4 cup fresh basil leaves - 2 tablespoons balsamic vinegar - 2 tablespoons olive oil - Salt and pepper - 1 clove garlic - 1/4 teaspoon red pepper flakes - 1/4 cup grated Parmesan cheese To make Caprese stuffed portobellos, you need fresh ingredients. Start with large portobello mushrooms. These mushrooms are meaty and hold flavors well. Next, grab cherry tomatoes. They add sweetness and color. Fresh mozzarella balls bring creaminess. Use basil for a fresh, herby taste. Balsamic vinegar and olive oil are key for a tangy kick. Don't forget salt and pepper for seasoning. Minced garlic adds depth. If you like heat, include red pepper flakes. Lastly, grated Parmesan cheese creates a delicious crust on top. Gather these ingredients, and you are ready to create a dish that is both tasty and beautiful! {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This helps cook the mushrooms evenly. Next, take your large portobello mushrooms. Gently remove the stems with your hands. Make sure to keep the caps whole. Set them aside on a baking sheet lined with parchment paper. This will keep them from sticking. Now, grab a large mixing bowl. In it, combine the halved cherry tomatoes, mozzarella balls, and torn basil leaves. Add minced garlic, balsamic vinegar, and olive oil. If you like a little heat, add red pepper flakes. Season this mixture with salt and pepper. Gently toss everything together until it is well mixed. It’s time to fill the portobello caps. Spoon the Caprese mixture into each mushroom cap. Make sure to fill them generously. Once they are filled, sprinkle grated Parmesan cheese over the top. This adds a tasty finish. Place the baking sheet in the oven. Bake for 20-25 minutes. The mushrooms should be tender, and the cheese should be bubbly and slightly golden. After baking, let them cool for a couple of minutes before serving. When you pick portobello mushrooms, look for ones that are firm and fresh. Check for a smooth cap with no dark spots. The gills should be a nice shade of brown. Fresh mushrooms smell clean and earthy. Avoid any that feel slimy or have wrinkles. To make the flavor pop, add herbs like oregano or thyme. You can also try basil for extra taste. For cheese, fresh mozzarella adds creaminess. If you want a stronger flavor, use goat cheese or feta. A sprinkle of red pepper flakes gives a hint of heat. Serve the stuffed portobellos on a bed of fresh arugula for color. You can drizzle extra balsamic glaze on top for a gourmet touch. Adding a few basil leaves as a garnish looks nice too. This makes your dish not only tasty but also beautiful! Pro Tips Choose the Right Mushrooms: Look for portobello mushrooms that are firm and have a smooth, unblemished surface for the best flavor and texture. Customize Your Fillings: Feel free to add other ingredients like spinach or roasted red peppers to the filling for extra flavor and nutrition. Make Ahead: You can prepare the stuffed mushrooms in advance and refrigerate them. Just bake them right before serving for a quick and easy meal. Serve with a Twist: Try adding a drizzle of pesto on top just before serving for an extra burst of flavor that complements the Caprese ingredients. {{image_2}} For a tasty twist, you can use other veggies. Zucchini or eggplant work well as substitutes. Slice them thick, then stuff just like portobellos. You can also try bell peppers. Their sweet taste pairs great with the Caprese filling. Want to make your dish heartier? Add cooked chicken or shrimp. Simply dice the cooked meat and mix it into the filling. This adds flavor and extra protein. Shrimp adds a nice seafood twist, while chicken keeps it classic. If you're going vegan, it's easy to swap out dairy. Use vegan cheese or skip it altogether. For the mozzarella, try cashew-based cheese. It melts well and tastes great. Instead of Parmesan, use nutritional yeast for a cheesy flavor. Just remember to check all labels for dairy ingredients. To keep your Caprese stuffed portobellos fresh, store them in the fridge. Use an airtight container. They will stay good for up to three days. Make sure they cool down before sealing. This helps avoid extra moisture. You can also layer them with parchment paper to keep them from sticking. When you want to enjoy leftovers, reheat them carefully. The oven is the best choice. Set it to 350°F (175°C). Place the portobellos on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10-15 minutes. This way, the mushrooms stay tender, and the cheese melts again. You can also use a microwave for quick reheating, but the texture may change. You can freeze stuffed portobellos for later. First, let them cool completely. Wrap each one in plastic wrap. Then, place them in a freezer bag. They can last up to three months in the freezer. To thaw, move them to the fridge overnight. After that, reheat them in the oven for the best taste and texture. You can prepare the filling a day before. Mix the tomatoes, cheese, basil, garlic, and dressings. Store this mix in your fridge. Assemble the mushrooms right before baking. This keeps them fresh and tasty. Yes, you can! Try using goat cheese for a tangy twist. Feta cheese also works well and adds a salty bite. If you prefer a creamier texture, use ricotta. Be creative with your choices! These stuffed mushrooms pair well with a simple salad. A fresh arugula salad adds a nice crunch. You can also serve them with garlic bread for a hearty meal or a light pasta for balance. Check for tenderness in the mushrooms. They should feel soft when you gently press them. The cheese on top should be melted and golden brown. If you see bubbling, it’s a great sign too! Caprese stuffed portobellos offer a tasty mix of flavors and textures. We covered ingredients, preparation steps, and helpful tips for success. You can adapt the recipe to fit your needs, whether you want vegetarian options or protein additions. Proper storage and reheating keep your dish fresh and delightful. Enjoy making this flavorful meal that is both simple and satisfying. Now, grab those mushrooms and start creating your delicious Caprese hit!$

Delicious portobello mushrooms filled with a fresh Caprese salad mixture.

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Prep Time 15

Cook Time 25

Total Time 40

Course Appetizer

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

4 large portobello mushrooms, stems removed
2 cups cherry tomatoes, halved
1 cup fresh mozzarella balls, halved
0.25 cup fresh basil leaves, roughly torn
2 tablespoons balsamic vinegar
2 tablespoons olive oil
to taste salt and pepper
1 clove garlic, minced
0.25 teaspoon red pepper flakes (optional)
0.25 cup grated Parmesan cheese

Instructions

Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the halved cherry tomatoes, mozzarella balls, torn basil leaves, minced garlic, balsamic vinegar, olive oil, and red pepper flakes (if using). Season with salt and pepper, then gently toss until well mixed.
Place the portobello mushrooms, gill side up, on a baking sheet lined with parchment paper.
Spoon the Caprese mixture into each portobello cap until generously filled.
Sprinkle grated Parmesan cheese over the stuffed mushrooms for an added layer of flavor.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is bubbly and slightly golden.
Once done, remove from the oven and let cool for a couple of minutes before serving.

Notes

Serve the stuffed portobellos on a bed of fresh arugula for a colorful contrast. Drizzle with extra balsamic glaze for a gourmet touch!

Keyword caprese, stuffed mushrooms, vegetarian