These Garlic Butter Caprese-Stuffed Portobello Mushrooms combine the fresh flavors of a Caprese salad with the satisfying heartiness of Portobello mushrooms. Topped with melted mozzarella, juicy tomatoes, and a drizzle of balsamic glaze, these stuffed mushrooms are a delicious low-carb, vegetarian appetizer or side dish. The garlic butter adds richness, while the balsamic glaze brings a touch of sweetness for a perfect balance.
Why You’ll Love This Recipe
- Easy and Quick: Ready in just 15 minutes, perfect for busy weeknights or last-minute gatherings.
- Fresh Italian Flavors: Classic Caprese ingredients like mozzarella, tomatoes, basil, and balsamic make this dish a crowd-pleaser.
- Low-Carb and Vegetarian: These mushrooms are filling, flavorful, and packed with wholesome ingredients.
- Customizable: Adjust the cheese, herbs, or seasoning to suit your taste.
Ingredients
Garlic Butter:
- 2 tablespoons butter
- 2 cloves garlic, crushed
- 1 tablespoon fresh parsley, chopped
Mushrooms:
- 5-6 large Portobello mushrooms, stems removed, washed, and dried
- 5-6 fresh mozzarella balls, sliced thinly
- 1 cup grape or cherry tomatoes, sliced thinly
- 1 pinch fresh basil, shredded (for garnish)
- Salt, to taste
Balsamic Glaze (or store-bought):
- 1/4 cup balsamic vinegar
- 2 teaspoons brown sugar (optional, for a sweeter glaze)
Step-by-Step Directions
- Preheat and Prepare Mushrooms:
- Preheat your oven to broil/grill on high heat. Position an oven rack in the middle of the oven.
- Prepare the mushrooms by washing, drying, and removing the stems. Place them on a baking sheet.
- Make Garlic Butter:
- In a small saucepan or microwave-safe bowl, combine the butter, crushed garlic, and chopped parsley. Heat until the butter is melted and the garlic is fragrant, about 1-2 minutes.
- Brush the bottoms of each mushroom cap with garlic butter, then flip the mushrooms over on the baking sheet and brush the inside with any remaining garlic butter.
- Fill Mushrooms:
- Place slices of mozzarella and tomatoes inside each mushroom cap, layering them as needed.
- Broil/Bake:
- Broil the mushrooms for about 8 minutes, or until the cheese is melted and lightly golden.
- Make Balsamic Glaze (if homemade):
- While the mushrooms are baking, make the balsamic glaze by combining balsamic vinegar and brown sugar (if using) in a small saucepan. Bring to a boil over high heat, then reduce to low and simmer for 5-8 minutes, or until the mixture is thickened. If not using sugar, simmer for 12-15 minutes.
- Serve:
- Once the mushrooms are done, garnish with shredded basil, drizzle with balsamic glaze, and sprinkle with salt to taste.
Kitchen Equipment Needed
- Small saucepan
- Baking sheet
- Pastry brush for garlic butter
- Measuring cups and spoons
Serving and Storage Tips
- Serving: Serve warm as a delicious appetizer, side dish, or as part of a vegetarian main course with a fresh salad.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
- Make-Ahead: Prepare the garlic butter and balsamic glaze ahead of time. Stuff the mushrooms just before baking for best results.
Recipe Variations
- Add Pesto: Spread a small amount of basil pesto in each mushroom cap before adding the mozzarella and tomatoes for extra flavor.
- Herbed Cheese: Substitute fresh mozzarella with herbed goat cheese or ricotta for a creamy twist.
- Add Veggies: Add a few spinach leaves or arugula under the cheese for a pop of green.
Helpful Notes
- Dry the Mushrooms Well: Drying the mushrooms thoroughly helps avoid excess moisture while baking.
- Customize the Balsamic Glaze: Adjust the sweetness of the glaze by adding brown sugar if you prefer a sweeter taste, or omit it for a tangier glaze.
- Watch Closely Under the Broiler: Keep an eye on the mushrooms while broiling to prevent burning, as the high heat can cause them to cook quickly.
Tips from Chefs
- Chef Giada De Laurentiis: “When working with fresh mozzarella, pat it dry with a paper towel before adding to the mushrooms. This helps reduce excess moisture and keeps the mushrooms from getting soggy.”
- Chef Ina Garten: “For the balsamic glaze, use high-quality balsamic vinegar for a richer, more complex flavor.”
Frequently Asked Questions
Q1: Can I use pre-made balsamic glaze?
Yes, store-bought balsamic glaze works perfectly if you’re short on time.
Q2: Can I use baby Portobello mushrooms?
Yes, but the filling may need to be reduced slightly as they’re smaller. They make great bite-sized appetizers!
Q3: Can I add protein to this recipe?
For a non-vegetarian option, add a few thin slices of prosciutto or cooked chicken before baking.
Q4: Can I make this recipe dairy-free?
Yes, substitute the butter with olive oil and use a dairy-free mozzarella alternative.
Q5: How do I keep the mushrooms from getting soggy?
Ensure mushrooms are dried well and avoid overloading with cheese and tomatoes. Also, cooking on high heat helps evaporate excess moisture.
Enjoy These Caprese-Stuffed Portobello Mushrooms!
These Garlic Butter Caprese-Stuffed Portobello Mushrooms are a delightful, flavor-packed dish that’s easy enough for a weeknight meal yet elegant enough for entertaining. With melty mozzarella, juicy tomatoes, fresh basil, and a drizzle of balsamic glaze, they’re the perfect way to enjoy classic Italian flavors in a new, delicious way. Enjoy them hot out of the oven and prepare to impress!
Garlic Butter Caprese-Stuffed Portobello Mushrooms with Balsamic Glaze
Ingredients
- Garlic Butter
- 2 tablespoons butter
- 2 cloves garlic crushed
- 1 tablespoon fresh parsley chopped
- Mushrooms
- 5-6 large Portobello mushrooms stems removed, washed, and dried
- 5-6 fresh mozzarella balls sliced thinly
- 1 cup grape or cherry tomatoes sliced thinly
- 1 pinch fresh basil shredded (for garnish)
- Salt to taste
- Balsamic Glaze or store-bought
- 1/4 cup balsamic vinegar
- 2 teaspoons brown sugar optional
Instructions
- Preheat and Prepare Mushrooms: Preheat oven to grill/broil on high heat. Position an oven shelf in the middle of the oven.
- Make Garlic Butter: In a small saucepan or microwave-safe bowl, combine butter, crushed garlic, and chopped parsley. Melt until garlic is fragrant. Brush the bottoms of each mushroom cap with garlic butter and place them, buttered side down, on a baking sheet.
- Flip the mushrooms and brush any remaining garlic butter over the insides of each cap. Fill each mushroom with mozzarella slices and tomato slices.
- Bake: Broil for about 8 minutes, or until the cheese has melted and is golden.
- Make Balsamic Glaze (if homemade): While mushrooms are baking, combine balsamic vinegar and brown sugar (if using) in a small saucepan. Bring to a boil over high heat, then reduce to low and simmer for 5-8 minutes, or until thickened. If not using sugar, simmer for 12-15 minutes.
- Serve: Top each mushroom with shredded basil, drizzle with balsamic glaze, and sprinkle with salt to taste.
Notes
- Dry the Mushrooms Well: Drying the mushrooms thoroughly helps avoid excess moisture while baking.
- Customize the Balsamic Glaze: Adjust the sweetness of the glaze by adding brown sugar if you prefer a sweeter taste, or omit it for a tangier glaze.
- Watch Closely Under the Broiler: Keep an eye on the mushrooms while broiling to prevent burning, as the high heat can cause them to cook quickly.