Caprese Stuffed Portobellos

$- 4 large portobello mushrooms, stems removed - 1 cup cherry tomatoes, halved - 8 oz fresh mozzarella cheese, diced - 1/4 cup fresh basil leaves, chopped - 2 tablespoons olive oil - 2 tablespoons balsamic glaze - 1 teaspoon garlic powder - Salt and pepper, to taste - Arugula for serving When making Caprese stuffed portobellos, gather all your main ingredients first. Portobello mushrooms are the star of this dish. They have a rich, meaty texture that makes them perfect for stuffing. Next, fresh mozzarella adds creaminess and melts beautifully. Cherry tomatoes bring sweetness and juiciness. Finally, fresh basil gives a pop of flavor and color. You will also need some seasonings and extras to enhance the dish. Olive oil helps bind the ingredients and adds richness. Balsamic glaze adds a tangy sweetness that balances the dish. Garlic powder gives depth, while salt and pepper round out the flavors. If you want to make it even better, consider adding arugula as a garnish. It adds a nice crunch and a bit of peppery flavor to the dish. {{ingredient_image_1}} First, you need to clean the portobello mushrooms. Use a damp cloth to wipe off any dirt. This keeps them fresh and tasty. Remove the stems and place the mushrooms on a baking sheet, gill side up. Next, preheat your oven to 375°F (190°C). This step helps the mushrooms cook evenly and become tender. In a mixing bowl, combine the halved cherry tomatoes, diced mozzarella, and chopped basil. Add two tablespoons of olive oil, one teaspoon of garlic powder, and salt and pepper to taste. Mix well until everything is combined. This mixture brings the Caprese flavor to life. Now it's time to stuff the mushrooms. Spoon the tomato and mozzarella mixture generously into each mushroom cap. Pack it slightly to ensure a full, hearty bite. Drizzle balsamic glaze over the stuffed mushrooms for a burst of flavor. Finally, bake in the oven for 20-25 minutes. You want the mushrooms to be tender, and the cheese should be melted and bubbly. When done, remove them from the oven and let them cool for a couple of minutes. Serve them warm, and enjoy every bite! To choose the best portobello mushrooms, look for large, firm caps. They should be dark brown and free from blemishes. Fresh mushrooms have a nice, earthy smell. Avoid those that feel slimy or have dark spots. When stuffing, use a spoon to fill each cap. Pack the filling tightly so it stays inside. If any spills over, that’s okay! Just wipe it away before baking. Adjusting seasonings is key to making your dish shine. Start with salt and pepper. Taste as you go! You can add garlic powder for more flavor. If you like spice, try crushed red pepper flakes. Fresh herbs like oregano or thyme can also boost taste. For a twist, consider adding spinach or bell peppers to your filling. These add color and nutrition. Garnishing makes your dish look special. A handful of arugula adds a fresh touch. Drizzling extra balsamic glaze on top can enhance the look and taste. For plating, place the stuffed mushrooms on a large, white plate. This makes the colors pop. You can arrange them in a circle or a line for an attractive display. Pro Tips Choose Fresh Ingredients: Always opt for fresh mozzarella and ripe cherry tomatoes to enhance the flavors of your stuffed portobellos. Preheat Your Oven: Make sure your oven is fully preheated before baking to ensure even cooking and melting of the cheese. Adjust Seasoning: Taste your tomato and mozzarella mixture before stuffing to adjust salt and pepper according to your preference. Experiment with Variations: Feel free to add other ingredients like spinach or different herbs for a unique twist on this classic dish. {{image_2}} You can get creative with the cheese. Try burrata or feta for a twist. Burrata adds a creamy texture, while feta gives a salty kick. Both pair well with the other flavors in the dish. Adding vegetables can also enhance the filling. Spinach is a great choice. It adds color and nutrients. Bell peppers can bring sweetness and crunch. Just chop them finely and mix them in. Caprese stuffed portobellos can easily become vegetarian or vegan. For a vegan option, skip the cheese or use a nut-based alternative. Nutritional yeast can add a cheesy flavor without dairy. If you need gluten-free meals, this dish fits perfectly. Portobello mushrooms are naturally gluten-free. Just ensure any additional ingredients, like balsamic glaze, are also gluten-free. You can grill or bake the mushrooms. Grilling gives a smoky flavor and a nice char. Baking keeps them tender and lets the cheese melt beautifully. Both methods work well! You can serve these stuffed mushrooms as a main dish or appetizer. As a main dish, pair them with a side salad. As an appetizer, cut them into smaller pieces for easy sharing. Enjoy! To keep your Caprese stuffed portobellos fresh, store them in the fridge. Place them in an airtight container. This will help keep the mushrooms moist. Try to eat them within three days for the best flavor. If you want to save them longer, freezing is an option. Wrap each stuffed mushroom in plastic wrap. Then, place them in a freezer-safe bag. This will keep them safe for up to three months. When you're ready to eat them, just thaw in the fridge overnight. To reheat your stuffed portobellos, the oven is your best friend. Preheat it to 350°F (175°C). Place the mushrooms on a baking sheet. Cover them with foil to keep them from drying out. Heat for about 15 minutes, or until warm. You can also use a microwave, but the oven keeps the texture better. If using a microwave, heat for 1-2 minutes. Check to see if they are warm all the way through. In the fridge, your stuffed portobellos last for about three days. If you freeze them, they can last for up to three months. Just remember, the longer they sit, the more the flavor changes. For the best taste, eat them sooner rather than later. Yes, you can prepare Caprese Stuffed Portobellos in advance. This helps save time on busy days. You can stuff the mushrooms and keep them in the fridge for up to one day before baking. Just cover them well to avoid drying out. When you're ready to eat, simply bake them as instructed. If you want to freeze them, freeze the stuffed mushrooms before baking. They can last up to three months in the freezer. Just remember to thaw them overnight in the fridge before baking. If you don't have fresh mozzarella, you can use other cheeses. Some good options include: - Burrata cheese for a creamier texture. - Feta cheese for a salty kick. - Goat cheese for a tangy flavor. - Shredded mozzarella cheese if it's what you have. Each choice will give the dish a different taste, so pick what you like best. Yes, you can use dried herbs instead of fresh ones. However, dried herbs are stronger in flavor. Use less than you would with fresh herbs. For example, if a recipe calls for one tablespoon of fresh basil, use about one teaspoon of dried basil. Mix the dried herbs with your filling early, so the flavors blend well. Keep in mind that fresh herbs add a bright taste, while dried herbs are more concentrated. Use what you have on hand! Stuffed portobello mushrooms make a tasty and healthy dish. We discussed the main ingredients: portobello mushrooms, fresh mozzarella, cherry tomatoes, and basil. You learned how to prep, fill, and bake the mushrooms for a delicious meal. Remember to experiment with flavors and presentation. These mushrooms are versatile, too; try different cheeses or make them vegan. With the right storage tips, leftovers can last. Enjoy making your own stuffed mushrooms! They are fun to cook and delicious to eat.$

Caprese Stuffed Portobellos

Delicious portobello mushrooms stuffed with fresh mozzarella, cherry tomatoes, and basil, drizzled with balsamic glaze.

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Prep Time 10

Cook Time 25

Total Time 35

Course Appetizer

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

4 large portobello mushrooms, stems removed
1 cup cherry tomatoes, halved
8 oz fresh mozzarella cheese, diced
1/4 cup fresh basil leaves, chopped
2 tablespoons balsamic glaze
2 tablespoons olive oil
1 teaspoon garlic powder
to taste salt and pepper
optional arugula, for serving

Instructions

Preheat the oven to 375°F (190°C).
Gently clean the portobello mushrooms with a damp cloth and place them on a baking sheet, gill side up.
In a mixing bowl, combine the halved cherry tomatoes, diced mozzarella, chopped basil, olive oil, garlic powder, salt, and pepper. Mix well until the ingredients are combined.
Spoon the tomato and mozzarella mixture generously into each mushroom cap, packing it slightly to ensure it's filled.
Drizzle the balsamic glaze over the stuffed mushrooms for added flavor.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Remove the mushrooms from the oven and let them cool for a couple of minutes.
Serve stuffed portobellos warm on a plate, garnished with a handful of arugula if desired.

Notes

Serve warm and garnish with arugula for added freshness.

Keyword caprese, stuffed mushrooms, vegetarian