Caprese Stuffed Portobello Mushrooms

Name: Caprese Stuffed Portobello Mushrooms
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 4 portobello mushrooms; 8 oz fresh mozzarella cheese; 16-20 cherry tomatoes (sliced in half); 3 tbsp salted butter; 2 cloves of garlic (crushed); 1 tbsp fresh parsley (chopped); ¼ cup fresh basil (cut chiffonade); salt and pepper to taste; ¼ cup balsamic glaze (homemade or store bought)

Learn how to make delicious tomato and mozzarella stuffed portobello mushrooms baked to perfection. These caprese stuffed mushrooms are a healthy vegetarian and keto friendly (omit the balsamic glaze) option if you're on a diet.

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Are you looking for a quick but amazingly delicious vegetarian meal, that is low calorie and low carb but BIG on flavor? Then you will love these quick and easy to make caprese stuffed portobello mushrooms.

Mushroom caps smothered in garlic butter and filled with ripe tomatoes and creamy mozzarella cheese, cook up to perfection in only a few minutes under the broiler.

To complete the classic caprese flavor, we topped our yummy stuffed mushrooms with fresh basil and a drizzle of balsamic glaze. By omitting the balsamic reduction you can easily turn this scrumptious dish into a keto friendly meal.

Table of Contents

WHAT ARE CAPRESE STUFFED MUSHROOMS?

Caprese stuffed mushrooms are made by combining juicy ripe tomatoes and fresh mozzarella cheese in the caps of portobello mushrooms. They are cooked under the broiler, then topped with basil and drizzled with balsamic reduction. The caprese filling is supposed to represent the Italian flag of green-white-red.

❤️ WHY YOU’LL LOVE THIS PORTOBELLO MUSHROOM RECIPE

✔️ Everything you love about caprese salad in a wonderful vegetarian meal.

✔️ It only takes 15 minutes to prepare these scrumptious oven baked mushrooms. These couldn’t be easier!

✔️ A healthy and easy recipe that is low in calories but full of flavor.

✔️ Can easily be made keto friendly by omitting the balsamic glaze.

4 caprese stuffed portobello mushrooms with balsamic glaze drizzled on top.

CAPRESE STUFFED MUSHROOMS INGREDIENTS

This section explains how to choose the best ingredients for tomato and mozzarella stuffed mushrooms, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of these easy stuffed mushrooms ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

Portobello Mushrooms: These are large mushrooms. Find fresh ones with a firm “meat”.
Mozzarella Cheese: We used fresh mozzarella slices, but you can substitute grated low moisture cheese, if you prefer.
Cherry Tomatoes: You can also use grape tomatoes.
Salted Butter
Garlic
Fresh Parsley
Fresh Basil: Get a ready to use basil plant at the grocery store. It usually lasts you quite a while to make many delicious recipes. Packaged basil leaves only last for a very short time and start to look unappetizing quite quickly.
Salt and Pepper (optional)
Balsamic Glaze: Use your favorite store bought balsamic reduction or make your own. Check out our super easy and quick recipe for homemade balsamic glaze. It tastes incredible! If you’re eating Keto, omit the balsamic glaze. You can use a straight balsamic vinegar.

ingredients for tomato and mozzarella stuffed mushrooms

INSTRUCTIONS

This section shows how to cook caprese stuffed portobello mushrooms under the broiler, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

PREPARE: Clean mushrooms and remove stems. Melt butter in a pan, then add minced garlic and fresh parsley. Saute for 1 minute. Baste the butter mixture onto all sides of the portobello mushrooms.

🔴 TIP: Do not wash your mushrooms with water. Wipe portobello mushrooms with a damp paper towel.

Garlic butter and herbs in a cast iron pan.

FILL MUSHROOMS: Fill each mushroom cap with mozzarella pieces and tomatoes. Sprinkle with salt and pepper.

🔴 TIP: Generously fill the mushroom caps. Fill the caps with lots of cheese and tomatoes. The cheese and tomatoes will shrink down when cooked. Don’t be afraid to add a lot.

Butter mixture spread onto mushroom caps.

mushrooms filled with mozzarella, tomatoes and basil

COOK: Broil until cheese is melted and tomatoes are beginning to roast, about 5-7 minutes.

🔴 TIP: Don’t overcook your mushrooms. Overcooking mushrooms will make them sweat out all their moisture. They’ll still taste good but you do not need to cook them that long.

Cooked portobello mushrooms with mozzarella and tomatoes.

Cooked portobello mushrooms with mozzarella and tomatoes and balsamic glaze being drizzled on top.

FINISH AND SERVE: Garnish with fresh basil and a drizzle of balsamic glaze. (Omit the balsamic reduction if your are eating keto.) Then serve with a side salad, garlic bread or roasted veggies.

TIPS FOR THE BEST STUFFED PORTOBELLO MUSHROOMS

Follow these tips to make the best tomato and mozzarella stuffed mushrooms.

✔️ Don’t wash your mushrooms with water. Pat them clean with a cloth or paper towel.

✔️ Fill the caps with lots of cheese and tomatoes. The cheese and tomatoes will shrink down when cooked. Don’t be afraid to add a lot.

✔️ Cook until the cheese is cooked and beginning to bubble.

✔️ Try not to overcook the mushrooms. They’ll begin releasing moisture and will be a bit slimy, though still edible.

STORAGE TIPS

Refrigerate: Store leftover caprese stuffed mushrooms in an airtight container in the fridge for up to 4 days.

Freeze: You can also freeze these vegetarian mushrooms in a freezer safe container for up 3 months.

Defrosting: Thaw overnight in the fridge or on the counter for a couple of hours. Reheat your defrosted mushrooms under the broiler or in the microwave.

WHAT TO SERVE WITH CAPRESE STUFFED PORTOBELLO MUSHROOMS

Serve stuffed mushrooms with a healthy side dish, such as a crunchy salad. We love Italian Salad, Greek Salad, or Raw Asparagus Salad. Or if you prefer to make your side dish in the air fryer, check out our amazing air fryer vegetables, such as broccoli, cauliflower, asparagus or green beans, for example.

We also love serving stuffed portobello mushrooms with a side of Garlic Bread, Pizza Dough Garlic Knots, Easy Cheesy Garlic Rolls or Copycat Lion House Rolls.

MORE CAPRESE RECIPES

If you love love Caprese Stuffed Mushrooms you’ll enjoy our Caprese Salad, Caprese Chicken Thighs, Caprese Stuffed Chicken Breast or Balsamic Glaze.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking tomato and mozzarella stuffed mushrooms.

Does it matter what kind of mozzarella I use?

Yes. We recommend using only fresh mozzarella for this recipe. You can also substitute small mozzarella cheese balls or burrata (buffalo mozzarella), but do not use low moisture mozzarella cheese.

What kind of tomatoes can I use for this dish?

We like using either cherry or grape tomatoes for this recipe, because they have great tomato flavor and are suitable in size. You can use roma or plum tomatoes in a pinch, but cut them into bite sized pieces and remove most of the jelly-like seed part.

Can I omit the balsamic glaze?

Yes, you can omit the balsamic glaze drizzle in case you don’t enjoy the flavor or follow a keto diet. However, we really enjoy the extra level of flavor it adds to this dish.