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.
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.
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.
Bake for 8-10 minutes to melt the cheese.
Finally, top with basil and a light drizzle of balsamic vinegar. They’re ready to eat!
Caprese Stuffed Portobello Mushrooms Recipe
Here’s the recipe card with the exact measurements.
Just the thought of this delicious recipe makes my mouth water.
- 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
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.
Weight Watchers Freestyle = 2 Points per serving for 1 depending on cheese used
More Vegetarian Dishes
Another of our favorite vegetarian dinners is Veggie Fried Rice.
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