The Best Caprese Stuffed Garlic Butter Portobellos Recipe
These savory portobello mushrooms are brushed with garlic butter, stuffed with melty mozzarella and tomatoes, then baked to golden perfection and finished with basil and balsamic glaze.
Ingredients
- 4 large portobello mushroom caps stems removed and gills scraped
- 3 tbsp unsalted butter melted
- 2 cloves garlic minced
- Salt and pepper to taste
- 1½ cups cherry tomatoes halved
- 1 cup fresh mozzarella sliced or in small balls
- 2 tbsp fresh basil chopped
- 1–2 tbsp balsamic glaze for drizzling
- Optional: crushed red pepper flakes for a kick
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix melted butter and minced garlic. Brush the inside of each mushroom cap with the garlic butter. Season with salt and pepper.
- Arrange mushroom caps on the prepared baking sheet, gill-side up.
- Layer mozzarella slices inside the mushrooms. Top with halved cherry tomatoes.
- Bake for 18–20 minutes, or until the mushrooms are tender and the cheese is bubbly and golden.
- Remove from the oven and sprinkle with fresh basil. Drizzle with balsamic glaze and serve warm.
Notes
- For added crunch, sprinkle panko breadcrumbs on top before baking.
- Make it heartier by adding a spoonful of cooked quinoa or lentils beneath the cheese.
- Use vegan mozzarella and plant-based butter to make it fully vegan.
Nutrition
Calories: 180kcalCarbohydrates: 6gProtein: 10gFat: 14g
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