Name: Caprese Stuffed Portobello Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 Large portobello mushrooms; 1 tbsp Olive oil; 200 g Fresh mozzarella; 1 cup Cherry tomatoes; ½ tsp Salt; ¼ tsp Black pepper; ¼ cup Fresh basil leaves; Balsamic glaze

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Healthy

Caprese Stuffed Portobello Mushrooms

Author: Anthony Cooking Method: Baking Courses: Appetizer

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Rest Time 5 mins Total Time 35 mins

Cooking Temp: 400 F Servings: 4 Estimated Cost: $ 12 Calories: 270

Best Season: Summer

Description

This vegetarian twist on the classic Caprese salad features tender roasted portobello mushrooms filled with fresh mozzarella, cherry tomatoes, and basil. Finished with a drizzle of balsamic glaze, these make a perfect lunch, appetizer, or light dinner.

Ingredients

4 Large portobello mushrooms (stems removed, gills scraped)
1 tbsp Olive oil (plus extra for drizzling)
200 g Fresh mozzarella (sliced or torn)
1 cup Cherry tomatoes (halved)
½ tsp Salt
¼ tsp Black pepper
¼ cup Fresh basil leaves (torn or chopped)
Balsamic glaze (to drizzle)

Instructions

Prep the Mushrooms

Preheat oven to 400°F (200°C).
Clean portobellos with a damp paper towel. Remove stems and gently scrape out gills with a spoon.

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Roast the Caps

Place mushrooms cap-side down on a lined baking tray.
Drizzle lightly with olive oil and roast for 10 minutes to soften.

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Stuff the Mushrooms

Remove mushrooms from oven. Fill each cap with slices of mozzarella and cherry tomatoes.
Season with salt and pepper.

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