Baked Caprese Stuffed Portobello Mushrooms with Balsamic Glaze

These easy baked portobello mushrooms are stuffed with fresh mozzarella, tomato, and basil for all the flavors of Caprese salad in mushroom form. The hearty mushroom caps are filled with an ooey, gooey cheese and tomato filling, then roasted until tender. A drizzle of thick, sweet balsamic glaze over the hot stuffed mushrooms ties everything together. Making a beautiful appetizer or vegetarian entree, this recipe celebrates seasonal produce in a creative hands-on way.

Ingredients

To make 4 stuffed portobello mushrooms, you will need:

• 4 large portobello mushroom caps
• 4 ounces fresh mozzarella, diced
• 1 large tomato, diced
• 1⁄4 cup loosely packed fresh basil leaves, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons balsamic glaze
• Salt and pepper to taste

Step-by-Step Instructions

Putting together these stuffed mushrooms is simple:

1. Preheat oven to 400°F. Remove stems from mushroom caps, scrape out gills.
2. In a bowl, mix mozzarella, tomato, basil, garlic, salt, pepper. Add 1 tbsp olive oil and stir gently.
3. Divide filling evenly among mushroom caps, pressing into cavities.
4. Place on a baking sheet. Drizzle caps with remaining 1 tbsp olive oil.
5. Bake 15 minutes until mushrooms are tender and cheese is melty.
6. Drizzle glaze over hot mushrooms. Garnish with basil and serve.

Choosing High Quality Ingredients

Seek out the freshest components for the best flavor:

Mushrooms

• Meaty, large portobello caps about 4-5 inches wide.
• Wipe clean, remove stems and scrape out gills.
• Look for smooth, blemish-free caps.

Produce

• Ripe, seasonal tomatoes and fresh basil.
• Garlic, olive oil, balsamic glaze.
• The best ingredients for Caprese flavor.

Cheese

• Fresh mozzarella, not pre-shredded.
• Whole milk for creaminess.
• Dice into 1⁄2 inch cubes before stuffing.

Quality ingredients mean simple preparation.

Preparing the Mushrooms

For best results when prepping mushrooms:

• Select firm, blemish-free caps with exposed gills.
• Clean caps by wiping with a damp towel.
• Remove stems and scrape out black gills with a spoon.
• Leave caps whole for stuffed shape.
• Work gently to avoid tearing delicate caps.

Proper prep prevents excess moisture and leads to stuffed perfection.

Making the Caprese Filling

For maximum flavor, be sure to:

• Dice mozzarella and tomatoes into 1⁄2 inch pieces.
• Roughly chop fresh basil leaves.
• Combine all filling ingredients gently.
• Season with salt, pepper, a drizzle of olive oil.
• Let flavors mingle before stuffing mushrooms.

The fresh components make all the difference in this simple filling.

Baking the Stuffed Mushrooms

For perfect baked mushrooms:

• Divide filling evenly among mushroom caps.
• Press filling into cavities firmly.
• Drizzle with olive oil and season generously.
• Bake at 400°F for 15 minutes until tender.
• Baking helps release moisture for ideal texture.
• Let cool 5 minutes before drizzling glaze.

Proper baking melds the flavors while keeping the filling from getting soggy.

Making Easy Balsamic Glaze

For the perfect sweet and tangy finish:

• Simmer 1 cup balsamic vinegar until reduced by half.
• Start checking after 15 minutes.
• Be patient - the slower the reduction, the better.
• Let cool completely before drizzling.
• Store extra glaze in the fridge for weeks.

A quality thick balsamic makes an easy, flavorful glaze.

Serving Suggestions

These stuffed mushrooms pair well with:

• Fresh green salad or Caprese salad.
• Garlic bread, bruschetta, or crusty bread.
• Pasta, rice, or roasted veggies like zucchini.
• A bottle of Chianti or Cabernet.
• Antipasto items like nuts, olives, cheeses.

Simple sides and wine let the portobellos shine as the star.

Storage and Leftovers

To store and reheat leftovers:

• Allow to cool before refrigerating.
• Store in an airtight container for up to 4 days.
• Reheat in a 350° oven for 15 minutes.
• Microwave for 30 seconds at a time.
• Squeeze extra lemon or glaze before serving.

Properly stored, leftover baked stuffed mushrooms retain their texture and flavor.

Nutrition Facts

These stuffed mushrooms offer an array of healthy vitamins and compounds:

• Antioxidants like selenium in mushrooms.
• Vitamin C, lycopene in tomatoes.
• Vitamin K, calcium in basil and mozzarella.
• Prebiotics and protein from garlic and cheese.
• Minerals like iron, potassium, and folate.

They make a nutritious addition to any plant-based meal.

Conclusion

These baked Caprese stuffed portobello mushroom caps are simple yet impressive. Stuffing earthy mushroom shells with fresh mozzarella, juicy tomatoes, and basil infuses them with the essence of Italy. Drizzled with sweet, tangy balsamic glaze and roasted until tender, they make an elegant passed appetizer or easy vegetarian dinner. Taking just minutes to throw together, this recipe celebrates seasonal ingredients at their peak in a hands-on way. For beautiful presentation and incredible late summer flavor, add these stuffed portobellos to your recipe repertoire.

5 Frequently Asked Questions about Stuffed Mushrooms

1. What is the best way to prepare portobello mushrooms for stuffing?

Remove stems, scrape out black gills, and wipe caps clean with a damp towel. Leave caps whole for stuffing.

2. What can I stuff mushrooms with?

Try cheese, vegetables, meat, seafood, grains, or a blend. Anything that complements the mushroom flavor.

3. How do you prevent soggy stuffed mushrooms?

Pat mushrooms very dry before stuffing, don't overstuff, and bake at 400°F to release moisture as they cook.

4. How long will baked stuffed mushrooms last refrigerated?

Leftover baked stuffed mushrooms will keep 3 to 4 days refrigerated. Reheat before serving.

5. Can you freeze stuffed mushrooms?

Yes, baked stuffed mushrooms freeze well for 2 to 3 months. Thaw in fridge before reheating.