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Caprese Stuffed Portobello Mushrooms


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These Caprese Stuffed Portobello Mushrooms are my family’s favorite meatless dish. They’re hearty enough to satisfy our carnivorous appetites and packed with flavors we all love. Even better, they are super simple to make and are ready in a jiffy.

three caprese stuffed portobello mushrooms on a white plate with a fork on it, on a brown table

My oldest daughter was a vegetarian for 7 years. The rest of us didn’t give up meat during that time, but we would incorporate an occasional meatless meal so that she wasn’t always relegated to eating side dishes for dinner.

Oftentimes, we’d opt for pasta dishes but sometimes I’d get more creative and branch out. These Caprese Stuffed Portobello Mushrooms were one of my more successful experiments and continue to be one of my favorite lunch choices.

overhead view of three caprese stuffed portobello mushrooms on a white plate on a brown table

The best part? They are absolutely delicious and take less than 20 minutes to make!

How to Make Caprese Stuffed Portobello Mushrooms

Stuffed mushrooms are always a favorite at parties. The problem with most stuffed mushroom recipes though is that they have a lot of steps and involve a lot of dirty dishes.

I wanted a simplified recipe that would be just as tasty. What I came up with is this super easy recipe for Caprese Stuffed Portobello Mushrooms.

First, line a baking sheet with parchment paper to make clean-up a breeze. Then, brush all of the stem-free mushrooms with olive oil before placing them on the parchment paper.

Next, you’ll add the mozzarella cheese, followed by tomato slices.

Caprese Stuffed Portobello Mushrooms on parchment paper on a baking sheet before being cooked

Bake for 8-10 minutes to melt the cheese.

Caprese Stuffed Portobello Mushrooms on parchment paper on a baking sheet

Finally, top with basil and a light drizzle of balsamic vinegar. They’re ready to eat!

overhead view of three caprese stuffed portobello mushrooms on a white plate with a fork on it, on a brown table

Caprese Stuffed Portobello Mushrooms Recipe

Here’s the recipe card with the exact measurements.

Caprese Stuffed Portobello Mushrooms

Just the thought of this delicious recipe makes my mouth water.
4.56 from 9 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Snack
Cuisine American
Servings 4

Ingredients
  

  • large portobello mushroom caps stems removed
  • plum tomatoes sliced
  • fresh mozzarella pearls or slices of a bigger piece of mozzarella, you can also use shredded regular mozzarella
  • olive oil for brushing
  • fresh basil about 1 leaf per mushroom
  • balsamic vinegar for drizzling

Instructions
 

  • Heat oven to 450 degrees. Line a baking sheet with parchment paper. 
  • Brush the caps and rims of each mushroom with olive oil, and place your mushrooms upside down on the baking sheet. 
  • Place cheese on the bottom of each mushroom cap, add on a few tomato slices, and bake until cheese melts and mushrooms are cooked but not overcooked, about 8-10 minutes. 
  • Top with shredded basil and a drizzle of balsamic vinegar.

Notes

Weight Watchers Freestyle = 2 Points per serving for 1 depending on cheese used
Keyword caprese stuffed portobello mushrooms, healthy dinner, stuffed mushrooms
Tried this recipe?Let us know how it was!

More Vegetarian Dishes

Another of our favorite vegetarian dinners is Veggie Fried Rice.

veggie fried rice in a white bowl with blue chopsticks on the edge of the bowl on a bamboo mat

And after we got an Instant Pot, this Mushroom Pasta dish became another favorite.

mushroom pasta in a blue bowl on a blue cloth

 

 

6 thoughts on “Caprese Stuffed Portobello Mushrooms”

  1. 5 stars
    I love this recipe and am so glad you shared it with us! Hope you are having a great day and thanks so much for sharing your post with us at Full Plate Thursday!
    Miz Helen

    Reply
  2. 5 stars
    Thank you so much for this recipe. My Father in Law used to make different stuffed portobellos all the time. When he passed away, his recipes went with him. I made this for my husband last night and he told me he Daddy made something similar.

    Since I don’t eat mushrooms (or tomatoes) I really had no way to gauge what was good or not. I have grown to trust your recipes and knew this would be perfect for my hubby!

    Thanks again for letting me touch my husband with this gesture!

    Reply

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