If you're looking for stuffed portobello mushrooms that come together in just 15 minutes, this caprese-style version is hard to beat. Meaty portobello caps are brushed with Healthy Harvest Roasted Garlic Olive Oil, filled with fresh mozzarella and cherry tomatoes, then broiled until golden and bubbly. A drizzle of Healthy Harvest Balsamic Reduction and fresh basil finish them off with those classic caprese flavors.
As someone who eats meatless meals pretty often, portobellos are one of my go-to main courses — they're hearty, satisfying, and naturally gluten-free. This recipe could easily stand on its own as an entrée or work as an impressive side dish.
Start off by gently cleaning your shroomies with a damp cloth and removing the tough stems. Then, brush both sides of the portobello caps with Roasted Garlic Infused Extra Virgin Olive Oil and place top down on a baking sheet or roasting pan.
Next, layer in the fresh mozzarella and cherry tomatoes, and voila – you’re ready to pop these bad boys in the oven. Place in the middle rack of the oven set to broil and cook for about 10 minutes, or until cheese is melted and golden.
After you remove the mushrooms from the oven, generously drizzle them with Balsamic Reduction and True Tuscan finishing oil, and add some fresh basil for those classic caprese flavors.
This could easily stand on its own as an entrée but would also make a great side dish. Serve with a glass of wine and you’ll be eating your way to happiness.
Caprese Stuffed Portobello Mushrooms
Ingredients
- 1-2 tbsp Roasted Garlic Infused extra virgin olive oil
- 5-6 large portobello mushrooms
- 1 pint grape or cherry tomatoes, halved
- 8 oz fresh mozzarella, sliced
- fresh basil, thinly sliced for garnish
- Healthy Harvest Balsamic Reduction
- Healthy Harvest True Tuscan extra virgin olive oil
Instructions
- Preheat oven to broil, rack in middle.
- Clean mushrooms with damp cloth, remove stems.
- Brush both sides with garlic oil, place cap-side down on baking sheet.
- Fill with mozzarella slices and halved cherry tomatoes.
- Broil 10 minutes until cheese is melted and golden.
- Top with fresh basil, drizzle with balsamic reduction and True Tuscan EVOO, sprinkle with salt.
Tips for Perfect Stuffed Portobellos
- Don't wash mushrooms under running water. They absorb moisture like a sponge, which makes them soggy when cooked. Just wipe gently with a damp cloth or paper towel.
- Remove the gills if you like. The dark gills underneath are edible but they release dark liquid during cooking. Scrape them out with a spoon for a cleaner-looking result and a better "bowl" for the filling.
- Brush oil on both sides. The garlic oil on the top side prevents sticking and adds flavor to the underside of the mushroom — the part most people forget about.
- Slice the mozzarella thick. Thin slices melt too quickly and disappear. Thick slices (about ¼ inch) give you that stretchy, bubbly cheese pull.
- Don't walk away from the broiler. Broilers are unpredictable. Check every 2-3 minutes once the cheese starts bubbling. The difference between golden and charred is about 60 seconds.
What to Serve with Stuffed Portobello Mushrooms
These are versatile enough to serve as a main course or a side:
- As a main dish: Pair with a simple arugula salad dressed with lemon and olive oil, or serve alongside crusty bread for soaking up the balsamic and garlic oil juices.
- As a side: These go beautifully next to grilled steak, roasted chicken, or pan-seared fish.
- With pasta: Serve alongside spaghetti aglio e olio or a simple garlic and olive oil linguine.
- With potatoes: Our Greek Lemon Potatoes make a perfect pairing — the bright, tangy potatoes balance the rich, cheesy mushrooms.
Our with olive oil and balsamic reduction is built for exactly this kind of recipe.