If you love the classic flavours of a Caprese salad, you’re going to love this twist. These Caprese Stuffed Mushrooms are a simple but impressive dish that’s perfect as a light main or a hearty side. Big, meaty portobello mushrooms are filled with juicy cherry tomatoes, creamy mozzarella, and plenty of fresh basil, then baked until bubbling and golden. Drizzle over a bit of balsamic glaze before serving and you’ve got a dish that’s as tasty as it looks. Whether you’re veggie or just fancy something fresh and satisfying, these mushrooms are always a hit.
For more Italian-inspired dishes, check out the Creamy Spinach & Ricotta Stuffed Shells – pure comfort on a plate.
🍴 Tools You’ll Need
Baking Tray – Like this non-stick one for roasting the stuffed mushrooms.
Sharp Knife – To prep tomatoes and basil quickly. This chefs knife is perfect.
Mixing Bowl – Handy for tossing the filling together, one of this size works well.
Balsamic Glaze – Optional but adds a fab finishing touch. This glaze works well.
Caprese Stuffed Portobello Mushrooms
Ingredients
- 4 large portobello mushrooms
- 150 g cherry tomatoes halved
- 125 g mozzarella ball torn into chunks
- A small bunch of fresh basil roughly chopped
- 1 tbsp olive oil
- Salt & pepper to taste
- Optional: balsamic glaze to drizzle
Instructions
- Preheat your oven to 200°C (180°C fan). Line a baking tray with parchment paper. Wipe the mushrooms clean with a damp cloth, then gently scoop out the gills with a spoon to make room for the filling.
- Slice the cherry tomatoes and chop the basil (a sharp chefs knife like this makes it easy).
- In a bowl like this, mix the halved cherry tomatoes, torn mozzarella, chopped basil, a drizzle of olive oil, salt, and pepper. Give it all a gentle stir.
- Place the mushrooms on your baking tray, open side up. Spoon the filling into each one, piling it up nicely.
- Pop the tray in the oven and bake for around 15–20 minutes, until the mushrooms are tender and the cheese is melted and golden in spots.
- Take them out of the oven and drizzle with a bit of balsamic glaze like this (optional, but so good). Serve straight away with a side salad or some crusty bread.
Top Tips for these Caprese Stuffed Mushrooms
• Don’t skip the gill scoop: Removing the mushroom gills gives you more space for the filling and stops things getting soggy.
• Fresh mozzarella works best: Go for the soft, ball-style mozzarella—it melts beautifully and keeps that lovely gooey texture.
• Pre-bake if needed: If your mushrooms are really large and you’re worried they won’t cook through, give them a 5-minute head start in the oven before stuffing.
• Herb swap: If you don’t have fresh basil, a sprinkle of dried oregano or Italian seasoning works well too.