Baked Caprese Stuffed Portobello Mushrooms with Balsamic Glaze

This irresistible baked appetizer combines all the fresh flavors of a Caprese salad into a hearty portobello mushroom cap. Sliced tomatoes, mozzarella, basil, garlic and balsamic vinegar stuffed into tender mushroom caps create an incredible taste combination hot from the oven. Topping the stuffed portobellos with a reduced balsamic glaze takes them over the top. Keep reading for the simple steps to creating these mouthwatering stuffed mushrooms.

Choose Meaty Mushroom Caps

Look for large, firm portobello mushroom caps to use as the filling base. Remove stems and scrape out the black gills using a spoon before stuffing.

Portobellos provide the perfect vessel to hold all the delicious Caprese ingredients together. The mushroom meat becomes tender when baked.

Wipe caps clean with a damp cloth rather than soaking to prevent getting soggy.

Make it Vegan

Substitute diced eggplant or zucchini rounds for the portobello caps to make a vegan dish.

Fresh Tomato and Basil

The Caprese combo of fresh tomato, basil and mozzarella is what makes this appetizer so vibrant and summery. Slice 2 large tomatoes and a handful of whole basil leaves.

Use ripe local tomatoes when in season for the best flavor. Vine-ripened or heirloom are ideal.

Tear the basil rather than chopping for pretty presentation and bursts of herbal flavor.

Flavorful Fresh Mozzarella

For optimal creamy, milky flavor, use fresh mozzarella cheese, not low moisture shredded. Slice or tear into small chunks.

The fresh mozz will melt beautifully when baked, acting as the creamy cheese binder for the mushrooms.

Other soft cheeses like ricotta or burrata would also pair well with the ripe tomatoes.

A Splash of Balsamic

Drizzle a teaspoon of good quality aged balsamic vinegar over the filling mixture before baking.

Bake Until Hot and Melty

Arrange stuffed mushroom caps on a parchment-lined baking sheet. Top with cheese crumbles, garlic and a drizzle of olive oil.

Bake at 375°F for 15-20 minutes until mushrooms are tender and cheese is melted and bubbling.

Broil 2-3 minutes at the end to lightly brown the cheese if desired.

Balsamic Glaze Finish

Simmer balsamic vinegar with brown sugar and honey until thickened into a gorgeous syrupy glaze.

Drizzle the glaze over mushroom caps after baking for a gourmet touch. This adds slight sweetness to cut the acidity.

Sprinkle with basil leaves and parmesan cheese before serving warm.

Conclusion

Stuffed portobello mushrooms are elevated to new heights with fresh, flavorful Caprese salad components and a drizzle of craveable balsamic glaze. Juicy tomato, fragrant basil, creamy mozzarella and savory mushrooms offer irresistible textures and tastes. Impress guests with these Italian-inspired baked appetizers, or enjoy as a light yet satisfying meatless entree. Mama mia!

FAQs

1. Can I prepare these ahead of time?

Yes, stuff mushrooms up to 2 days ahead then bake just before serving.

2. How long will glaze keep?

Store balsamic glaze in an airtight container up to 3 weeks in the refrigerator.

3. What sides go well with them?

A garden salad or crusty bread make perfect pairings.

4. Can I use dried basil?

Fresh basil is best for flavor and appearance. But dried will work in a pinch.

5. Do mushrooms need to be fully cooked?

Yes, bake until caps are very tender so flavors have melded.