Caprese Stuffed Garlic Butter Portobellos


4 large portobello mushrooms, stems removed, cleaned
4 tablespoons unsalted butter, melted
4 cloves garlic, minced
Salt and pepper, to taste
1 cup cherry tomatoes, halved
1 cup fresh mozzarella balls, halved
1/4 cup fresh basil leaves, thinly sliced
Balsamic glaze, for drizzling (optional)
Fresh basil leaves, for garnish (optional)


1. Preheat the Oven:
Preheat your oven to 400°F (200°C).
2. Prepare the Portobellos:
Place the cleaned portobello mushrooms on a baking sheet lined with parchment paper or aluminum foil, gill side up.
In a small bowl, mix together the melted butter and minced garlic. Brush the garlic butter mixture over the tops of the portobello mushrooms. Season with salt and pepper to taste.
3. Stuff the Mushrooms:
Evenly distribute the halved cherry tomatoes and fresh mozzarella balls among the portobello mushrooms, filling the cavities.
Sprinkle the sliced basil leaves over the top of each stuffed mushroom.
4. Bake:
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cheese is melted and bubbly, and the mushrooms are tender.
5. Serve:
Remove the stuffed portobellos from the oven and drizzle with balsamic glaze, if desired. Garnish with additional fresh basil leaves before serving.
This Caprese Stuffed Garlic Butter Portobellos recipe offers a delightful combination of flavors and textures, perfect as a savory appetizer or a light main course. Enjoy!

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