Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, combine the melted butter and minced garlic.
- Place the cleaned portobello mushrooms on a baking sheet, gill side up.
- Brush the mushrooms generously with the garlic butter mixture, ensuring the caps are well-coated. Season with salt and pepper.
- Fill each mushroom cap with diced mozzarella, tomatoes, and chopped basil.
- 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.
- 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.
- 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