Description
As a passionate home cook, I find joy in creating dishes that not only taste amazing but also tell a story. One of my favorite culinary adventures has been experimenting with the classic Caprese salad. The vibrant colors of fresh tomatoes, creamy mozzarella, and fragrant basil always inspire me. But what if I could take that delightful combination and elevate it into a warm, hearty dish? That’s how I stumbled upon the idea of Caprese Stuffed Portobello Mushrooms.
Ingredients
Scale
- 4 large portobello mushrooms
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls, halved
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon balsamic glaze
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the portobello mushrooms by gently wiping them with a damp cloth and removing the stems.
- In a mixing bowl, combine the melted butter and minced garlic.
- In another bowl, mix the cherry tomatoes, mozzarella, basil, balsamic glaze, salt, and pepper.
- Brush the portobello caps with the garlic butter mixture.
- Spoon the filling into each mushroom cap, packing it in gently.
- Place the stuffed mushrooms on a baking sheet and drizzle with olive oil.
- Bake for 20-25 minutes until the mushrooms are tender and the cheese is bubbly.
- Let cool slightly before serving.
Notes
- Don’t overstuff the mushrooms to prevent spillage.
- Use the freshest ingredients for the best flavor.
- Let the stuffed mushrooms rest for a few minutes after baking.
- Serve warm for the best experience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer/Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 285
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg