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+ servings

Caprese Stuffed Portobello Mushrooms

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


  • 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