Caprese Stuffed Garlic Butter Portobellos
A delightful twist on the classic Caprese salad, these stuffed portobello mushrooms are filled with fresh mozzarella, ripe tomatoes, and fragrant basil, all drizzled with garlic butter.
Equipment
- Baking Sheet
- Mixing Bowl
Ingredients
Mushrooms
- 4 large Portobello mushrooms Stems removed and cleaned
Garlic Butter
- 4 tablespoons Unsalted butter Melted
- 4 cloves Garlic Minced
- to taste Salt
- to taste Pepper
Filling
- 1 cup Cherry tomatoes Halved
- 1 cup Fresh mozzarella Cubed
- 1/4 cup Fresh basil Chopped
- to taste Balsamic glaze Optional, for drizzling
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) so it’s nice and hot when your mushrooms are ready.
- Prep the Portobellos: Clean the portobello mushrooms with a damp cloth, gently removing any dirt. Remove their stems and place them on a baking sheet, gill-side up.
- Make Garlic Butter: In a small bowl, mix melted butter, minced garlic, salt, and pepper together. Brush this mixture generously over the gill-side of each mushroom.
- Prepare the Filling: In a separate bowl, combine the halved cherry tomatoes, cubed fresh mozzarella, and chopped basil. Mix well to combine all those fresh flavors.
- Stuff the Mushrooms: Spoon the filling into each portobello, really packing it in there — the more, the better!
- Bake: Place the stuffed mushrooms in the preheated oven and bake for about 20 minutes, until the mushrooms are tender and the cheese is melting.
- Serve and Enjoy: Once ready, remove from the oven and drizzle with balsamic glaze if desired. Serve warm and enjoy the delightful burst of flavors!
Notes
Leftover Caprese Stuffed Garlic Butter Portobellos can be stored in an airtight container in your refrigerator for up to 3 days. For optimal freshness, reheat them in the oven at 350°F (175°C) for 10-15 minutes.