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Valentine's Day Dinner-In Pt 8: Caprese Stuffed Portobello Mushrooms


  • 4 large portobello mushrooms, stems removed

  • 1 cup cherry tomatoes, halved

  • 1 cup fresh mozzarella balls (or mozzarella pearls), cut into halves

  • 1/4 cup fresh basil leaves, chopped

  • 2 tablespoons balsamic glaze (store-bought or homemade)

  • 2 tablespoons extra-virgin olive oil

  • Salt and black pepper to taste

  • Balsamic reduction for drizzling (optional)

  • Fresh basil leaves for garnish


1. Preheat the Oven:

  • Preheat your oven to 375°F (190°C).

2. Clean and Prepare Mushrooms:

  • Clean the portobello mushrooms by wiping them with a damp cloth. Remove the stems and gently scoop out the gills using a spoon.

3. Marinate Mushrooms:

  • Place the cleaned mushrooms on a baking sheet. Drizzle with extra-virgin olive oil and season with salt and black pepper. Ensure both sides are coated.

4. Prep Caprese Filling:

  • In a bowl, combine the halved cherry tomatoes, mozzarella halves, and chopped fresh basil. Toss the ingredients together gently.

5. Stuff Mushrooms:

  • Fill each portobello mushroom with the Caprese mixture, pressing it down slightly.

6. Bake:

  • Bake the stuffed portobello mushrooms in the preheated oven for approximately 15-20 minutes or until the mushrooms are tender, and the cheese is melted.

7. Drizzle with Balsamic Glaze:

  • Once out of the oven, drizzle balsamic glaze over the stuffed mushrooms for added flavor.

8. Garnish:

  • Garnish the Caprese Stuffed Portobello Mushrooms with fresh basil leaves for a burst of color and additional freshness.

9. Optional: Balsamic Reduction Drizzle:

  • If desired, drizzle with balsamic reduction just before serving for extra richness.

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