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Caprese Stuffed Portobello Mushrooms

MV11062_Passano

We've taken the key ingredients of the popular caprese salad—tomatoes, fresh mozzarella and basil—and piled them into portobello mushroom caps to make a delicious and satisfying side dish.

Servings

4 servings

Prep Time

25 minutes

Total Time

40 minutes

Ingredients

  • 3tablespoons extra-virgin olive oil, divided
  • 1medium clove garlic, minced
  • 1/2teaspoon salt, divided
  • 1/2teaspoon ground pepper, divided
  • 4portobello mushrooms (about 14 ounces), stems and gills removed
  • 1cup halved cherry tomatoes
  • 1/2cup fresh mozzarella pearls, drained and patted dry
  • 1/2cup thinly sliced fresh basil
  • 2teaspoons best-quality balsamic vinegar

Instructions

  1. Preheat oven to 400°F.
  2. Combine 2 tablespoons oil, garlic, 1/4 teaspoon each salt and pepper in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
  3. Meanwhile, stir tomatoes, mozzarella, basil and the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper 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. Drizzle each mushroom with 1/2 teaspoon vinegar and serve.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 186kcal
Carbohydrate Total 6g
Total Sugars 4g
Added Sugars 0g
Fiber 2g
Total Fat 16g
Saturated Fat 4g
Mono Saturated Fat 8g
Cholesterol 5mg
Sodium 313mg
Protein 6g
Potassium 475mg
Calcium 91mg
Folate 37mcg
Omega-6 1g
Vitamin E 2mg
Zinc 1mg
Vitamin B3 5mg