Description
Caprese stuffed portobello mushrooms are an irresistible combination of juicy portobello caps filled with creamy mozzarella, fresh tomatoes, and fragrant basil, all drizzled with a tangy balsamic glaze. Perfect for entertaining or a cozy weeknight dinner, these delicious stuffed mushrooms deliver a taste of Italy that will transport you straight to a sun-drenched terrace. With simple ingredients and straightforward instructions, you can whip up this delightful dish in no time.
Ingredients
Scale
- 4 large portobello mushrooms
- 1 cup fresh mozzarella cheese, diced
- 1 cup ripe tomatoes, diced
- 1/4 cup fresh basil leaves, chopped
- 2 tbsp balsamic glaze
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Clean each portobello cap with a damp paper towel, then remove the stems and gills.
- Drizzle olive oil on both sides of the mushroom caps; season with salt and pepper.
- In a bowl, combine diced tomatoes, mozzarella, basil, and a splash of balsamic glaze.
- Generously fill each mushroom cap with the mixture.
- Place the filled mushrooms on a baking sheet lined with parchment paper and bake for about 20-25 minutes until the cheese is bubbly.
Nutrition
- Serving Size: 1 stuffed mushroom (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg