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For Caprese Stuffed Portobello Mushrooms, you need fresh and simple ingredients. These flavors blend well together and create a tasty dish. - 4 large Portobello mushrooms, stems carefully removed - 1 cup cherry tomatoes, halved lengthwise - 1 cup fresh mozzarella balls, halved - 1/4 cup fresh basil leaves, finely chopped - 2 tablespoons balsamic glaze, plus extra for drizzling - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - Salt and freshly ground black pepper to taste - 1/4 cup breadcrumbs (optional, for added texture) These ingredients make the dish vibrant and full of flavor. The Portobello mushrooms serve as perfect cups for the filling. Cherry tomatoes add a pop of sweetness, while mozzarella brings creaminess. Fresh basil gives it a lovely aroma and taste. Don’t forget the balsamic glaze! It brings a tangy sweetness that enhances the dish. Olive oil adds richness, and garlic powder gives it a warm kick. The breadcrumbs are optional, but they add a nice crunch if you choose to use them. For the full recipe, check out the Caprese Stuffed Portobello Mushrooms . First, set your oven to 375°F (190°C). This temperature is key for making the mushrooms tender and the cheese melty. Preheating takes about 10 minutes. Next, grab your large Portobello mushrooms. Use a damp cloth to wipe off any dirt. Then, gently twist and remove the stems. Keep the caps clean and ready for stuffing. Now, let’s make the tasty filling. In a medium bowl, mix together the halved cherry tomatoes, fresh mozzarella balls, and chopped basil. Stir these ingredients carefully with a spatula. This ensures every bite is full of flavor. To add more taste, drizzle the mixture with balsamic glaze and olive oil. Sprinkle in garlic powder, salt, and pepper. Stir well again to coat everything evenly. With your filling ready, it’s time to stuff the mushrooms. Place the cleaned Portobello caps on a baking sheet lined with parchment paper. If you want a crunch, sprinkle breadcrumbs inside the caps. Spoon the filling into each mushroom cap. Make sure they are filled well. Then, pop the baking sheet into your preheated oven. Bake for 20-25 minutes. The mushrooms should be soft, and the cheese will melt perfectly. For a final touch, drizzle extra balsamic glaze on top after baking. This adds a beautiful shine and flavor. Enjoy your Caprese stuffed Portobello mushrooms! For the complete recipe, check the full recipe section. To make your Caprese stuffed Portobello mushrooms pop, focus on seasoning. Start with salt and pepper. I like to use fresh ground black pepper for a bolder taste. Garlic powder adds depth, but fresh minced garlic works too. For a zing, consider a pinch of red pepper flakes. You can also add a dash of Italian herbs for more flavor. The balsamic glaze gives a sweet touch, so drizzle generously for that perfect balance. For serving, choose a vibrant platter or a rustic wooden board. It makes the dish stand out. Place the stuffed mushrooms in a circle or a row to show them off. Before serving, garnish with extra basil leaves. A drizzle of balsamic glaze on top adds a shiny finish. This not only looks good but enhances the taste too. Serve with toothpicks for easy eating at gatherings or parties. Different ovens can cook at different rates. If your oven runs hot, check the mushrooms a few minutes early. For larger mushrooms, you might need a bit more time. If you find they aren’t tender enough, add 5 more minutes. Remember to watch for the cheese to melt and bubble. You’ll know they are ready when the mushrooms are soft and the filling looks golden brown. {{image_4}} You can change the filling for stuffed Portobello mushrooms to fit your taste. Try using roasted red peppers for a smoky flavor. Spinach adds a nice green touch, and olives give a salty bite. For a protein boost, add cooked sausage or ground turkey. If you love spice, mix in jalapeños or red pepper flakes. The options are endless, so feel free to be creative! For vegan meals, swap the mozzarella with vegan cheese or a nut-based option. You can also use avocado for creaminess. To make it gluten-free, skip the breadcrumbs or use gluten-free ones. Consider using quinoa or cauliflower rice as a base for extra fiber. These swaps allow everyone to enjoy this dish without losing flavor. Seasonal ingredients can brighten your stuffed mushrooms. In the summer, use ripe heirloom tomatoes and fresh corn. In fall, consider adding roasted butternut squash or pumpkin. Winter calls for hearty greens like kale or Swiss chard. In spring, fresh peas or asparagus can add a crisp touch. Using fresh, seasonal ingredients will enhance the taste and joy of cooking. To store your leftover Caprese stuffed Portobello mushrooms, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. If you want to keep them longer, consider freezing them. Wrap each mushroom in plastic wrap and then place them in a freezer-safe bag. They can last for up to two months in the freezer. When you’re ready to enjoy the leftovers, reheating is simple. If frozen, let the mushrooms thaw overnight in the fridge. To reheat, preheat your oven to 350°F (175°C). Place the mushrooms on a baking sheet. Bake for about 15 minutes. This keeps the mushrooms moist and the cheese melty. You can also use a microwave for a quicker option. Heat for about 1-2 minutes, checking to ensure they don’t become rubbery. Enjoy your flavorful delight! Yes, you can prepare these stuffed mushrooms ahead. This is a great way to save time. You can stuff the mushrooms and keep them in the fridge for up to a day. Just cover them tightly with plastic wrap or foil. When you are ready, bake them straight from the fridge. You might need to add a few extra minutes to the cooking time. This makes serving easy for parties or busy nights. These mushrooms pair well with many side dishes. Here are some tasty ideas: - A fresh green salad with mixed greens and a light dressing - Garlic bread to complement the dish's flavors - Quinoa or couscous for a hearty side - Roasted vegetables, like zucchini or bell peppers, for extra color and taste - A light pasta dish with olive oil and garlic to round out the meal You can tell the mushrooms are done by looking for a few signs. They should be tender when pierced with a fork. The cheese on top should be melted and bubbly. The mushrooms will also have a nice brown color. If the caps look wrinkled, that means they are cooked. Enjoy your Caprese stuffed Portobello mushrooms fresh from the oven for the best taste. For the full recipe, check out the details above. In this post, we explored how to make Caprese Stuffed Portobello Mushrooms. We covered the key ingredients, step-by-step instructions, and helpful tips for cooking. You learned about flavor enhancements, presentation ideas, and dietary options. Proper storage and reheating methods were also highlighted. These mushrooms make a tasty and healthy dish. Enjoy experimenting with variations, and share this delight with others!

18. Caprese Stuffed Portobello Mushrooms

Looking for a delicious and easy appetizer? Try these Caprese Stuffed Portobello Mushrooms! Bursting with fresh flavors from cherry tomatoes, mozzarella, and basil, these beautiful mushrooms are baked to perfection. Perfect for entertaining or a cozy night in, they come together in just 35 minutes. Click through to discover the full recipe and impress your friends and family with this delightful dish!
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Ingredients
  

4 large Portobello mushrooms, stems carefully removed

1 cup cherry tomatoes, halved lengthwise

1 cup fresh mozzarella balls, halved

1/4 cup fresh basil leaves, finely chopped

2 tablespoons balsamic glaze, plus extra for drizzling

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

Salt and freshly ground black pepper to taste

1/4 cup breadcrumbs (optional, for added texture)

Instructions
 

Preheat: Begin by preheating your oven to 375°F (190°C) to ensure it’s hot and ready for baking.

    Prepare Mushrooms: Take each Portobello mushroom and gently clean the caps with a damp cloth to remove any dirt. Carefully remove the stems and set them aside.

      Make Filling: In a medium mixing bowl, combine the halved cherry tomatoes, freshly halved mozzarella balls, and finely chopped basil leaves. Use a spatula or wooden spoon to gently toss the ingredients together, making sure all the components are mixed evenly.

        Season Mixture: Drizzle the tomato and mozzarella mixture with balsamic glaze, olive oil, garlic powder, and season generously with salt and freshly ground black pepper. Stir the mixture well to ensure every ingredient is coated in the seasoning.

          Arrange Mushrooms: Place the cleaned Portobello mushroom caps, gill side facing up, onto a baking sheet lined with parchment paper for easy cleanup.

            Add Breadcrumbs (Optional): If you’re opting for added crunch, lightly sprinkle a small amount of breadcrumbs inside each mushroom cap. This step is optional but adds a delightful texture contrast.

              Stuff Caps: Carefully spoon the prepared tomato and mozzarella filling generously into each Portobello cap, ensuring they are well-filled to create a hearty dish.

                Bake: Transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the cheese has melted beautifully.

                  Final Touch: Once baked, remove the mushrooms from the oven and, if desired, drizzle a touch more balsamic glaze on top for enhanced flavor and presentation.

                    Serve: Allow the stuffed mushrooms to cool for a few minutes before serving, giving the flavors a moment to settle.

                      Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                        - Presentation Tips: For an appealing presentation, serve the stuffed mushrooms on a rustic wooden cutting board or a vivid platter. Garnish with additional fresh basil leaves and drizzle with extra balsamic glaze to create an enticing and vibrant dish that will impress your guests.