Caprese Stuffed Garlic Butter Portobellos

Why Make This Recipe

Caprese Stuffed Garlic Butter Portobellos are a delicious and easy dish to make. They combine the flavors of fresh mozzarella, tomatoes, and basil, all stuffed inside tender portobello mushrooms. This dish is perfect as an appetizer, a side, or even a main course. Plus, it brings together healthy ingredients that are full of flavor, making it a great choice for any meal.

How to Make Caprese Stuffed Garlic Butter Portobellos

Ingredients

• 4 large portobello mushrooms, stems removed and cleaned
• 4 tablespoons unsalted butter, melted
• 1 cup fresh mozzarella cheese, diced or sliced
• 1 large tomato, diced
• 1/4 cup fresh basil leaves, chopped
• 1 tablespoon balsamic glaze (optional, for drizzling)
• 2 cloves garlic, minced
• Salt and pepper to taste
• Olive oil (for drizzling, optional)

Directions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine the melted butter and minced garlic.
3. Place the cleaned portobello mushrooms on a baking sheet, gill side up.
4. Brush the mushrooms generously with the garlic butter mixture, ensuring the caps are well-coated. Season with salt and pepper.
5. Fill each mushroom cap with diced mozzarella, tomatoes, and chopped basil.
6. Bake the stuffed mushrooms in the preheated oven for 15-20 minutes or until the mushrooms are tender and the cheese is melted and bubbly.
7. Drizzle the baked mushrooms with balsamic glaze (if using) and a light drizzle of olive oil. Garnish with additional fresh basil leaves.

How to Serve Caprese Stuffed Garlic Butter Portobellos

These stuffed mushrooms can be served right out of the oven as a warm appetizer or light main dish. They pair well with a simple side salad or crusty bread. You can also serve them with additional balsamic glaze for extra flavor.

How to Store Caprese Stuffed Garlic Butter Portobellos

If you have leftovers, let the stuffed mushrooms cool completely. Store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, reheat in the oven at 350°F (175°C) for about 10 minutes or until heated through.

Tips to Make Caprese Stuffed Garlic Butter Portobellos

• Make sure to clean the mushrooms well to remove any dirt.
• Feel free to use different cheeses, like goat cheese or feta, for a twist.
• For extra flavor, add some red pepper flakes to the garlic butter mixture.

Variation

You can add other ingredients like spinach or artichokes to the stuffing for more variety. These ingredients will complement the flavors of the portobello mushrooms beautifully.

FAQs

Can I make these ahead of time?
Yes, you can prepare them ahead of time and store them in the fridge. Just bake them right before serving.

What if I cannot find portobello mushrooms?
You can use large button mushrooms or other large mushroom varieties, but cooking times may vary.

Can I freeze these stuffed mushrooms?
Yes, you can freeze them before baking. Just thaw and bake as directed when ready to eat.

Caprese Stuffed Garlic Butter Portobellos

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Delicious and easy Caprese Stuffed Garlic Butter Portobellos filled with fresh mozzarella, tomatoes, and basil, perfect as an appetizer or light main course.

• Total Time: 30 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 4 large portobello mushrooms, stems removed and cleaned
• 4 tablespoons unsalted butter, melted
• 1 cup fresh mozzarella cheese, diced or sliced
• 1 large tomato, diced
• 1/4 cup fresh basil leaves, chopped
• 1 tablespoon balsamic glaze (optional, for drizzling)
• 2 cloves garlic, minced
• Salt and pepper to taste
• Olive oil (for drizzling, optional)

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Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine the melted butter and minced garlic.
3. Place the cleaned portobello mushrooms on a baking sheet, gill side up.
4. Brush the mushrooms generously with the garlic butter mixture, ensuring the caps are well-coated. Season with salt and pepper.
5. Fill each mushroom cap with diced mozzarella, tomatoes, and chopped basil.
6. Bake the stuffed mushrooms in the preheated oven for 15-20 minutes or until the mushrooms are tender and the cheese is melted and bubbly.
7. Drizzle the baked mushrooms with balsamic glaze (if using) and a light drizzle of olive oil. Garnish with additional fresh basil leaves.

Notes

Feel free to use different cheeses for a twist. For extra flavor, add red pepper flakes to the garlic butter mixture.

• Author: nevaeh-hall
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Nutrition

• Serving Size: 1 stuffed mushroom cap
• Calories: 250
• Sugar: 3g
• Sodium: 350mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 30mg