Caprese Stuffed Portobello Mushrooms

These Caprese stuffed portobello mushrooms are a warm, cheesy, Mediterranean-inspired twist on the classic Caprese salad, and they're ready in about 35 minutes! Big, meaty portobello caps get loaded up with melty mozzarella, juicy grape tomatoes and basil pesto, then finished with a sweet drizzle of balsamic.

We love everything Caprese around here, from a classic Caprese sandwich to pasta salads and flatbreads. Give us some good mozzarella and ripe tomatoes and we're set! Fresh basil doesn't hold up very well in the oven, so this stuffed portobello mushroom recipe uses pesto instead. You get all of that basil flavor without the sad, wilted leaves.

They make a super satisfying meatless dinner, but they're just as good as a side dish or a fancy-looking appetizer. Best of all, there's no pre-cooking and hardly any dishes to wash.

Key Ingredients & Substitutions

• Portobello mushroom caps. Look for large, firm caps about 4 to 5 inches across with no slimy spots. They're the "bowl" that holds everything, so the bigger the better. Baby bellas (cremini mushrooms) work for bite-size appetizers too.
• Mozzarella cheese. Fresh mozzarella is really delicious and melts beautifully, but it has more moisture, so you may see a little liquid in the pan after baking. Shredded low-moisture mozzarella gives you less liquid and more of that classic cheese pull. Either one works great here! Provolone or torn burrata are yummy swaps too.
• Grape tomatoes. Halved grape tomatoes hold their shape in the oven and turn sweet and jammy. Cherry tomatoes are a perfect swap. A chopped Roma tomato works in a pinch, but pat it dry first.
• Basil pesto. A jar of store-bought pesto keeps this super simple. For the best flavor, though, try our homemade basil pesto. Sun-dried tomato pesto is a tasty change of pace too.
• Extra virgin olive oil. A quick brush of oil keeps the caps from drying out and helps them get nice and tender. Avocado oil is fine if that's what you have on hand.
• Balsamic vinegar or glaze. A drizzle at the end adds a sweet, tangy finish that makes these taste like a real Caprese. A thick balsamic glaze is the easiest option, or use a good aged balsamic vinegar.

Helpful Tips

Wipe, don't soak. Portobellos act like little sponges, so skip the running water. Just wipe the caps clean with a damp paper towel to get rid of any dirt.

Scoop out the gills. Gently twist off the stems by hand, then scrape out the dark gills with a spoon and toss them. This gives you more room for the toppings and gets rid of any leftover grit. It also keeps the filling from turning a muddy brown color.

Oil the caps all over. A pastry brush makes it easy to coat the outside, the inside and the edges of each cap. Lining the pan with parchment paper makes cleanup super easy too.

Pat fresh mozzarella dry. If you're using fresh mozzarella, slice it and press it between paper towels for a minute before adding it. That cuts down on the extra liquid in the pan. If you still see some juices after baking, just lift the mushrooms out with a spatula and leave the liquid behind.

Bake until tender. The mushrooms are done when they're fork-tender and the cheese is melted and bubbly, usually 15 to 20 minutes. Really big caps may need a few extra minutes, so check them with a fork before pulling the pan out.

Variations

• Add some protein. Tuck a spoonful of cooked Italian sausage or shredded chicken under the cheese. If you love that combo, our Caprese pasta salad with sausage is a must-try too.
• Make them Greek. Swap the mozzarella for crumbled feta and add chopped Kalamata olives and a little red onion for an even more Mediterranean spin.
• Spinach and artichoke. Add a little sauteed spinach and some chopped artichoke hearts under the cheese for extra veggies.
• Mini Caprese mushrooms. Use cremini mushrooms with the stems removed and bake them for about 10 to 12 minutes. These are great for a party platter!
• Crispy topping. Sprinkle a little panko and grated Parmesan over the top before baking for a golden, crunchy finish.
• Grill them. Grill the oiled caps gill side down over medium heat for about 5 minutes. Flip them, add the toppings, close the lid and cook until the cheese melts.

Serving Ideas

One big cap per person makes a light but satisfying meatless dinner. Serve it with a scoop of quinoa, orzo or pasta tossed with a little olive oil and garlic, or a slice of crusty garlic bread to soak up the juices. Our cold Italian pasta salad is a great make-ahead side for these too.

They also pair nicely with grilled chicken, steak or salmon when you want to serve them as a side dish. For a cozy lunch, try one with a bowl of copycat Panera tomato soup.

Hosting a get-together? Cut each cap into quarters and serve them on a platter as an easy appetizer. Add a little extra balsamic glaze right before serving so they look extra pretty.

Storing & Freezing

Leftovers keep in an airtight container in the refrigerator for up to 3 days. The mushrooms release a little more liquid as they sit, so drain it off before reheating. Warm them in a 375°F oven for about 10 minutes, or use the microwave if you're in a hurry. They'll just be a bit softer.

These stuffed mushrooms don't freeze well. Mushrooms and mozzarella both turn watery and spongy once thawed, so they're best enjoyed fresh.

Want a head start? You can clean, scoop and oil the caps up to 1 day ahead and keep them covered in the fridge. Then just add the toppings and bake when you're ready to eat!

More Vegetarian Recipes

If you loved these Caprese stuffed portobellos, here are a few more vegetarian recipes you might enjoy:

• Easy Stuffed Mushrooms (with Sauteed Mushrooms!)
• Mediterranean Roasted Vegetables
• Parmesan Mushroom Crostini
• Strawberry Caprese Skewers with Balsamic Glaze

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