Caprese Stuffed Portobello Mushrooms
A modern twist on the classic Italian Caprese salad, these stuffed portobello mushrooms offer a vibrant blend of fresh flavors and textures. Inspired by traditional Mediterranean ingredients, this dish combines the earthy richness of mushrooms with the refreshing taste of tomatoes, basil, and mozzarella, topped off with balsamic glaze.
Ingredients
Main Ingredients
- 4 pcs portobello mushrooms stems removed and cleaned
- 1 cup heirloom tomatoes diced
- 7 oz fresh mozzarella sliced
- 1 handful fresh basil leaves torn
- 2 tbsp olive oil extra virgin
- 1 tbsp balsamic glaze for drizzling
- 1 teaspoon sea salt
- ½ teaspoon cracked black pepper fresh
Instructions
- Preheat your oven to 200°C (400°F).
Prepare the portobello mushrooms by removing the stems and gently cleaning the caps with a damp cloth. - Brush the mushrooms with olive oil on both sides and season with sea salt and cracked black pepper.
Place them cap-side down on a baking sheet lined with parchment paper. - In a bowl, combine the diced heirloom tomatoes, torn basil leaves, and a drizzle of olive oil. Mix gently to ensure even coating.
- Fill each mushroom cap with the tomato and basil mixture, then layer slices of fresh mozzarella over the top.
Bake in the preheated oven for 20–25 minutes, or until the cheese is bubbly and golden. - Remove from the oven and allow the mushrooms to cool slightly. Drizzle with balsamic glaze just before serving.
Notes
For a dairy-free version, substitute the mozzarella with vegan cheese. If you want a touch of spice, add a pinch of red pepper flakes to the tomato mixture.
Nutrition
Calories: 225kcalCarbohydrates: 5gProtein: 11gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 39mgSodium: 895mgPotassium: 135mgFiber: 1gSugar: 2gVitamin A: 673IUVitamin C: 5mgCalcium: 257mgIron: 0.4mg
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