Description
This Caprese Stuffed Portobello Mushroom Caps recipe is a flavorful, healthy twist on the classic Caprese salad, featuring juicy sautéed cherry tomatoes, fresh basil, garlic, and melted mozzarella nestled inside tender baked Portobello mushroom caps. Perfect as a light lunch or elegant appetizer, it combines fresh Mediterranean ingredients with a satisfying umami punch.
Ingredients
Scale
For the Tomato Mixture
- 2 tablespoons olive oil
- 1 pint grape or cherry tomatoes
- 1/2 teaspoon kosher salt
- Fresh ground pepper, to taste
- 6 cloves garlic, minced
- 1/4 cup fresh basil leaves, thinly sliced (divided)
For the Mushrooms
- 4 Portobello mushrooms, stems removed
- 8 pieces mini mozzarella balls (ciliegine), each sliced in half
- 2 tablespoons grated Parmesan cheese
- Additional olive oil, for drizzling
Instructions
- Prepare the Tomato Mixture: Heat the olive oil over medium-high heat in a sauté pan. Add the grape or cherry tomatoes (make sure they are dry to avoid splattering), kosher salt, and a generous pinch of freshly ground pepper. Sauté the tomatoes for about 5 minutes until they start to brown and blister. Pierce a few tomatoes with a sharp knife to release juices, then cover the pan and cook for another 10 minutes.
- Add Garlic and Basil: When the tomatoes begin to soften, stir in the minced garlic and half of the sliced basil. Reduce the heat to low, cover the pan, and cook for an additional 5 minutes or until most tomatoes have popped open and softened thoroughly.
- Preheat the Oven: While the tomato mixture cooks, preheat your oven to 350°F (175°C). Lightly grease a baking dish or pan with oil.
- Prepare Mushrooms for Stuffing: Place the Portobello mushroom caps in the prepared baking dish with the gill side facing up.
- Assemble the Stuffed Mushrooms: Evenly divide the tomato mixture among the four mushroom caps, spooning extra tomatoes around if available. Top each cap with four halves of mini mozzarella balls (2 whole ciliegine per cap), distributing them on and around the tomatoes.
- Add Cheese and Drizzle Olive Oil: Sprinkle each stuffed mushroom with grated Parmesan cheese and drizzle a little more olive oil over the top for extra richness and flavor.
- Bake the Mushrooms: Bake in the preheated oven for approximately 20 minutes or until the mushrooms are tender and the cheese has melted. For an optional golden top, place under the broiler for about 30 seconds at the end to brown the cheese slightly.
- Garnish and Serve: Remove from the oven and sprinkle the remaining fresh basil on top. Serve warm as a delicious appetizer or light main dish.
Notes
- A delicious twist on the classic summer Caprese salad, perfect for parties or as a light meal.
- Ensure tomatoes are dry before sautéing to prevent oil splatter.
- You can substitute fresh mozzarella balls with sliced regular mozzarella if unavailable.
- For a spicier version, add red pepper flakes when sautéing the tomatoes.
- Leftovers can be refrigerated and gently reheated in the oven.
Nutrition
- Serving Size: 1 stuffed mushroom cap
- Calories: 125 kcal
- Sugar: 5 g
- Sodium: 363 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 4 mg
