How To Make Caprese Stuffed Portobello Mushrooms Recipe
Juicy portobello mushrooms stuffed with fresh mozzarella, ripe tomatoes, and fragrant basil for a perfect Caprese twist!
Serves:
Ingredients
- 4 large Portobello mushrooms, stems and gills removed
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 8 oz fresh mozzarella, thinly sliced
- 2 large tomatoes, thinly sliced
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper, to taste
- Balsamic glaze, for drizzling
Instructions
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Preheat the oven to 375°F.
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Place the Portobello mushrooms onto a baking sheet lined with parchment paper.
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Brush both sides of the mushrooms with olive oil and sprinkle minced garlic over the tops.
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Bake the mushrooms for around 10 minutes until they start to soften.
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Take the mushrooms out of the oven and add sliced mozzarella, tomato, and fresh basil to each mushroom cap.
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Drizzle with balsamic glaze and seasoning with salt and pepper.
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Bake for another 15 minutes until the cheese is melted and bubbly.
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Serve hot and enjoy!
Nutrition
- Calories : 298kcal
- Total Fat : 21g
- Saturated Fat : 8g
- Cholesterol : 34mg
- Sodium : 448mg
- Total Carbohydrates : 9g
- Dietary Fiber : 2g
- Sugar : 5g
- Protein : 18g
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