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Caprese Stuffed Portobello Mushrooms


  • 3 tablespoons extra-virgin olive oil, divided

  • 1 medium clove garlic, minced

  • ½ teaspoon salt, divided

  • ½ teaspoon ground pepper, divided

  • 4 portobello mushrooms (about 14 ounces), stems and gills removed (see Tip)

  • 1 cup halved cherry tomatoes

  • ½ cup fresh mozzarella pearls, drained and patted dry

  • ½ cup thinly sliced fresh basil

  • 2 teaspoons best-quality balsamic vinegar


Step 1

Preheat oven to 400 degrees F.

Step 2

Combine 2 tablespoons of oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Use a silicone brush and coat mushrooms all over with the oil mixture. Place your mushrooms on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.

Step 3

Next stir tomatoes, mozzarella, basil, the remaining 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil together in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the tomato mixture. Bake until the cheese is fully melted and the tomatoes have wilted, about 12 to 15 minutes more. Finally frizzle each mushroom with 1/2 teaspoon vinegar and serve.

Nutrional Facts (per servings)

Calories: 186

Fat: 16g

Carbs: 6g

Protein: 6g

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