Caprese Stuffed Portobello Mushrooms
Juicy portobello mushrooms stuffed with mozzarella, cherry tomatoes, and fresh basil—baked until melty and golden.
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.