Description
A delicious and savory Caprese Stuffed Portobello Mushroom recipe that combines blistered cherry tomatoes, garlic, fresh basil, and melted mozzarella cheese baked inside hearty Portobello mushroom caps for a perfect appetizer or light meal.
Ingredients
Scale
For the Tomato Mixture
- 2 tablespoons olive oil
- 1 pint grape or cherry tomatoes
- 1/2 teaspoon kosher salt
- fresh ground pepper, to taste
- 6 cloves garlic, minced
- 1/4 cup fresh basil leaves, sliced thin and divided
For the Mushrooms
- 4 Portobello mushrooms, stems removed
- 8 pieces mini mozzarella balls (ciliegine), each sliced in half
- 2 tablespoons grated Parmesan cheese
- additional olive oil to drizzle
Instructions
- Prepare the Tomato Mixture: Heat the olive oil over medium-high heat in a sauté pan. Add grape or cherry tomatoes, ensuring they are dry to prevent oil splatter, along with kosher salt and a generous pinch of freshly ground pepper. Sauté the tomatoes for about 5 minutes until they blister and brown in spots. Pierce a few tomatoes with a sharp knife to release juice. Cover the pan and cook for an additional 10 minutes.
- Add Garlic and Basil: Once the tomatoes soften, stir in minced garlic and half of the sliced basil. Reduce heat to low, cover the pan, and cook for another 5 minutes until the tomatoes are very soft and most have popped open.
- Preheat Oven and Prepare Mushrooms: While tomatoes cook, preheat the oven to 350°F (175°C). Lightly oil a baking dish and place the Portobello mushroom caps gill side up.
- Stuff Mushroom Caps: Divide the tomato mixture evenly among the four mushroom caps. Spoon any extra tomatoes around the mushrooms in the dish. Place four mozzarella halves on or around the tomatoes in each mushroom cap.
- Top and Bake: Sprinkle each mushroom with grated Parmesan cheese and drizzle with additional olive oil if desired. Bake in the oven for about 20 minutes until mushrooms soften and cheese melts. Optionally, broil for 30 seconds at the end to brown the cheese slightly.
- Garnish and Serve: Remove from oven, sprinkle with the remaining fresh basil, and serve warm.
Notes
- A delicious twist on your favorite summer Caprese salad, perfect as an appetizer or light meal.
- Make sure tomatoes are dry before cooking to avoid oil splatter.
- You can broil briefly at the end for a nicely browned cheesy topping.
- Serve immediately for best flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 125 kcal
- Sugar: 5 g
- Sodium: 363 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 4 mg
