Description
Caprese Stuffed Garlic Butter Portobellos are the perfect combination of tender portobello mushrooms, creamy mozzarella, fresh tomatoes, basil, and a tangy balsamic glaze. Serve them as a flavorful appetizer, side dish, or satisfying vegetarian main course!
Ingredients
Scale
Garlic Butter
- 2 tablespoons butter
- 2 cloves garlic, crushed
- 1 tablespoon fresh parsley, chopped
Mushrooms
- 5–6 large portobello mushrooms (stems removed, washed, and dried thoroughly with paper towels)
- 5–6 fresh mozzarella cheese balls (sliced thinly)
- 1 cup grape or cherry tomatoes (sliced thinly)
- 1 pinch fresh basil (shredded to garnish)
Balsamic Glaze (Optional)
- ¼ cup balsamic vinegar
- 2 teaspoons brown sugar (optional)
Instructions
- Prepare the Garlic Butter
- Combine butter, crushed garlic, and chopped parsley in a small saucepan or microwave-safe bowl.
- Melt the butter over low heat or in the microwave and stir until fragrant.
- Prepare the Mushrooms
- Remove stems from the mushrooms. Wipe them clean with a damp paper towel, then pat them dry.
- Brush with Garlic Butter
- Brush the bottoms of the mushrooms with garlic butter. Place them buttered-side down on a baking tray.
- Flip and brush the insides with remaining garlic butter.
- Stuff the Mushrooms
- Layer mozzarella slices and tomato slices inside each mushroom cap.
- Bake the Mushrooms
- Preheat the oven to broil/grill settings on high.
- Place the stuffed mushrooms in the oven and bake for 8-10 minutes, or until the cheese is melted and golden.
- Prepare the Balsamic Glaze
- (Optional) Combine balsamic vinegar and brown sugar in a saucepan. Boil and reduce to a glaze over low heat.
- Serve and Garnish
- Remove the mushrooms from the oven. Garnish with fresh basil, drizzle with balsamic glaze, and season with salt to taste.
Notes
- Use fresh mozzarella for the best flavor and texture.
- Dry the mushrooms thoroughly to prevent sogginess.
- Store leftovers in the refrigerator for up to 2-3 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Vegetarian, Italian
- Method: Baking, Broiling
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 150-180 kcal
- Sugar: 2g
- Sodium: 200-250mg
- Fat: 11-12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4-5g
- Fiber: 1g
- Protein: 9-10g
- Cholesterol: 30-40mg