Baked Caprese Stuffed Portobello Mushrooms with Balsamic Reduction

These baked caprese stuffed portobello mushrooms are an elegant yet easy vegetarian main or appetizer. Juicy portobello mushrooms are stuffed with fresh mozzarella, tomato and basil, then drizzled with a rich balsamic reduction after baking. The classic caprese flavors pair perfectly together in this dish!

Ingredients

For the stuffed mushrooms:

• Large portobello mushrooms, rinsed and stems removed
• Fresh mozzarella, sliced
• Cherry or grape tomatoes, halved
• Fresh basil leaves, chopped
• Olive oil
• Salt and pepper to taste
• Freshly grated parmesan cheese

For the balsamic reduction:

• Balsamic vinegar
• Brown sugar
• Butter

Portobello Mushroom Prep

Start by cleaning the portobello mushrooms thoroughly with a damp paper towel or brush. Use a spoon to scrape out and discard the black gills.

Remove the stems and set aside the caps. Season the inside of the caps lightly with salt and pepper.

Portobello Tips

• Look for large, firm caps.
• Remove stems for easier stuffing.
• Scrape out gills to reduce bitterness.
• Season interior with just salt and pepper to start.

Assembling the Stuffing

Chop the reserved mushroom stems finely. In a bowl, combine the chopped stems with mozzarella, tomatoes, basil, Parmesan, salt and pepper.

Mix gently until fully incorporated. Taste and adjust seasonings as needed.

Stuffing Tips

• Finely chop stems to incorporate into stuffing.
• Don't over mix stuffing to avoid mushy texture.
• Season generously with salt and pepper.
• Stuff loosely into mushrooms.

Stuffing the Portobellos

Divide the cheese and tomato stuffing evenly among the mushroom caps. Mound lightly and loosely to allow room for the filling to reduce while baking.

Drizzle each filled mushroom lightly with olive oil. Season again lightly with salt and pepper.

Stuffing Techniques

• Pack stuffing loosely to prevent oozing.
• Drizzle with oil and season again after stuffing.
• Use a spoon to compress and neaten stuffing.
• Top with extra tomatoes, cheese and basil if desired.

Baking the Stuffed Mushrooms

Arrange the stuffed mushrooms carefully on a parchment lined baking sheet.

Bake at 400°F for 18-22 minutes until mushroom caps are softened and stuffing is hot.

Broil for 1-2 minutes at the end to lightly brown tops if desired.

Baking Tips

• Use a rimmed baking sheet to catch any drips.
• Check frequently to avoid burning.
• Cook just until mushrooms are tender.
• Broil briefly for a crispy top.

Making Balsamic Reduction

While mushrooms are baking, make the balsamic reduction.

Combine balsamic vinegar and brown sugar in a small pot. Simmer until reduced by half, about 10 minutes.

Remove from heat and swirl in a spoonful of butter until glossy.

Reduction Tips

• Use a 2:1 ratio of vinegar to sugar.
• Simmer slowly to reach syrupy consistency.
• Swirl in butter at the end for richness.
• Add herbs or spices to vary the flavor.

Serving

To serve, arrange baked stuffed portobello mushrooms on a platter. Drizzle with desired amount of balsamic reduction.

Garnish with extra basil leaves, parsley or grated parmesan cheese.

Serve warm as a main dish or appetizer.

Serving Suggestions

• Pair with grilled or crusty bread.
• Serve over mixed salad greens.
• Top with extra fresh tomatoes.
• Garnish with fresh herbs.
• Drizzle with good olive oil.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.

Cooked balsamic reduction will keep 2-3 weeks refrigerated.

Mushrooms can also be frozen for up to 3 months. Thaw overnight in fridge before reheating.

Substitutions

Try these tasty substitutions or additions:

• Use baby bella mushrooms instead of portobello.
• Substitute goat cheese for mozzarella.
• Swap spinach for basil.
• Add cooked Italian sausage to the stuffing.
• Use sherry vinegar or red wine vinegar if you don't have balsamic.

More Portobello Recipes

Try these other delicious ways to use portobello mushrooms:

• Portobello fajitas
• Grilled portobello burgers
• Portobello mushroom pizza
• Vegetable portobello lasagna
• Portobello mushroom risotto
• Balsamic glazed grilled portobellos

Enjoy Their Meaty Flavor

Stuffed with classic caprese ingredients then drizzled with balsamic, these baked portobello mushrooms are full of Italian flavor. They make an easy yet impressive meatless main dish or appetizer. Enjoy their rich, savory taste!

Frequently Asked Questions

What else can I stuff the mushrooms with?

Try chopped veggies, breadcrumbs, cooked rice or quinoa, sausage, caramelized onions, cheeses, herbs, etc.

Can I prepare these ahead of time?

Yes, stuff the mushrooms up to a day in advance then bake right before serving. The reduction can also be made 1-2 days ahead.

What is a good substitution for portobello mushrooms?

Baby bella or cremini mushrooms would also work well. You may need to adjust baking time slightly.

Do I need to remove the gills from the mushrooms?

It's recommended to remove the black gills to reduce bitterness, but you can leave them in if you prefer.

Can I freeze the stuffed mushrooms?

Yes, freeze them uncooked with stuffing in an airtight container or freezer bag for up to 3 months.

What sides go well with this dish?

A fresh green salad, grilled vegetables, crusty bread, or pasta would all pair nicely.

How do I reheat leftover mushrooms?

Gently reheat stuffed mushrooms in a 375°F oven or lightly sautéed in olive oil until heated through.

What drinks pair well with this recipe?

An Italian red wine like Chianti would complement these stuffed mushrooms nicely.