Baked Caprese Stuffed Portobello Mushrooms with Balsamic Drizzle

Introduction

Juicy portobello mushroom caps stuffed with fresh mozzarella, basil, tomatoes and garlic make for a flavorful meatless main or appetizer. The classic Caprese salad ingredients are combined, baked and drizzled with a sweet balsamic reduction in this easy yet elegant dish. Melting mozzarella and tangy tomatoes pair perfectly with the earthy mushrooms for a mouthwatering meal.

Benefits of Portobello Mushrooms

Portobello mushrooms have a meaty texture and savory umami flavor when cooked. They are low in calories but high in important nutrients like selenium, potassium, copper, vitamin B and riboflavin. Eating mushrooms has been linked to boosted immunity, heart health, and potential anti-cancer effects. Their antioxidants help fight inflammation and oxidative stress in the body.

Mozzarella Cheese

Fresh mozzarella adds creamy texture and mild flavor to these stuffed mushrooms. Mozzarella is lower in fat and calories than most cheeses, but still provides calcium for strong bones and protein to build muscle. Using part-skim or low moisture mozzarella can further reduce the amount of fat and calories per serving.

Ingredients

Gather these ingredients to make the baked Caprese portobello mushrooms:

• 6 large portobello mushroom caps
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 pint cherry or grape tomatoes
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped fresh basil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Tips for Preparing Portobellos

Look for portobello caps that are wide and meaty with a smooth, blemish free surface. Remove the tough stem end and scrape out the dark gills with a spoon. The stems can be saved for use in another recipe. Rinse the caps well and gently pat dry before stuffing and baking. This helps prevent excess moisture that can make the stuffing watery.

Balsamic Vinegar

Aged balsamic vinegar adds a touch of sweetness and acidity. Simmering it with a bit of sugar thickens it into a glaze or reduction that coats the mushrooms. Look for a good quality balsamic for the best flavor. As an option, use fig, white wine vinegar or red wine vinegar.

Instructions for Baking

Follow these simple steps for assembling and baking the stuffed portobello mushrooms:

1. Preheat oven to 400°F. Place mushroom caps gill side up on a baking sheet.
2. Brush or rub the inside of each mushroom with olive oil. Sprinkle with salt and pepper.
3. Roast mushrooms for 5 minutes until they begin to soften.
4. Remove baking sheet and flip mushrooms gill side down. Divide garlic, mozzarella, tomatoes and fresh basil evenly among the mushroom caps.
5. Return to oven and bake 10 more minutes until cheese is melted.
6. Meanwhile, simmer balsamic vinegar in a small saucepan for 3-5 minutes until reduced by half and syrupy.
7. When mushrooms are ready, drizzle with balsamic glaze and serve warm.

Cooking Tips

Partially roasting the mushroom caps before stuffing helps drive out excess moisture for a better texture. Keep an eye on the filling as it bakes so the cheese doesn't overbrown. Baking just until the cheese melts prevents the mushrooms from getting soggy.

Balsamic Reduction

Simmering the balsamic vinegar concentrates its flavor and gives it a luscious glaze-like texture. Avoid boiling or over reducing, which can make the glaze taste burnt. Go easy when drizzling over the stuffed mushrooms.

Substitution Ideas

Tailor this recipe to your tastes by trying these easy substitutions:

• Use cremini, shiitake or oyster mushrooms instead of portobello
• Try goat cheese, fontina or Parmesan instead of mozzarella
• Swap in arugula, spinach or mixed greens for the basil
• Replace tomatoes with roasted red peppers or marinated artichoke hearts
• Drizzle with olive oil, pesto or chimichurri instead of balsamic
• Stuff with caramelized onions, sautéed mushrooms or toasted walnuts

Mix and match different fillings and toppings until you find your favorite combination!

Serving Suggestions

These stuffed portobello mushrooms make a great appetizer for dinner parties and potlucks. Or serve them as the main dish along with these tasty sides:

• Grilled or roasted asparagus
• Garlic mashed potatoes or polenta
• Sauteed spinach or kale
• Roasted broccoli or cauliflower
• Quinoa or wild rice pilaf
• Mixed green salad with vinaigrette
• Cucumber tomato salad

Pair this dish with a medium bodied red wine or an amber ale. Enjoy the decadent stuffed mushrooms warm right out of the oven for maximum flavor and texture.

Storage and Reheating

Cooked Caprese stuffed portobellos will keep in the refrigerator for 2-3 days. Cover the baking dish with foil or plastic wrap once completely cooled. To reheat, bake in a 350 ̊F oven until warmed through, 10-15 minutes. For longer storage, freeze for up to 3 months. Thaw in the refrigerator before reheating as directed.

Conclusion

These baked Caprese stuffed portobello mushrooms make an elegant yet easy plant-based entree. Savory mushrooms are stuffed with a classic mix of basil, mozzarella and tomatoes, then roasted until the cheese melts and vegetables soften. A sweet and tangy balsamic reduction provides the perfect finishing touch. Feel free to customize the toppings to suit your preferences. Enjoy these stuffed mushroom caps as a satisfying meat-free meal.

Frequently Asked Questions

1. What other types of mushrooms work well for stuffing?

Cremini, shiitake, oyster or maitake mushrooms can all be stuffed and baked like portobellos. Just adjust cooking times accordingly for smaller varieties.

2. Can I prepare these mushrooms on the grill?

Absolutely! After stuffing the caps, wrap them in foil and grill over medium heat for 15-20 minutes until vegetables soften and cheese melts.

3. What can I use if I don't have balsamic vinegar?

Red wine vinegar, white wine vinegar, sherry vinegar or fig vinegar all make suitable substitutions. Drizzle with olive oil or pesto instead for an herbaceous finish.

4. How long will the stuffed mushrooms last in the fridge?

Properly stored in sealed containers, the stuffed mushrooms will keep for 2-3 days refrigerated. Reheat gently before serving if not serving immediately.

5. Can I prepare these ahead of time?

Yes, you can stuff and bake the mushrooms up to 3 days in advance. Let cool completely before refrigerating. Reheat in a 350°F oven until warmed through before serving.