Indulge in these mouthwatering Caprese Stuffed Garlic Butter Portobellos, a delicious fusion of classic Italian flavors and hearty, meaty mushrooms. These large portobello caps are stuffed with a delightful combination of fresh mozzarella, juicy tomatoes, and fragrant basil, all drizzled with rich garlic butter. Baked to perfection, the result is a cheesy, savory dish with a burst of fresh flavors in every bite. Whether served as an appetizer or a main course, this dish is an easy, elegant way to bring a taste of Italy to your table.
Caprese Stuffed Garlic Butter Portobellos
Ingredients
- 4 large portobello mushrooms stems removed, cleaned
- 4 tablespoons unsalted butter melted
- 4 cloves garlic minced
- Salt and pepper to taste
- 1 cup cherry tomatoes halved
- 1 cup fresh mozzarella balls halved
- 1/4 cup fresh basil leaves thinly sliced
- Balsamic glaze for drizzling (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Prepare the Portobellos:
- Place the cleaned portobello mushrooms on a baking sheet lined with parchment paper or aluminum foil, gill side up.
- In a small bowl, mix the melted butter and minced garlic. Brush the garlic butter mixture over the tops of the portobello mushrooms. Season with salt and pepper.
- Stuff the Mushrooms:
- Evenly distribute the halved cherry tomatoes and fresh mozzarella balls among the portobello mushrooms.
- Sprinkle the thinly sliced basil leaves over the top of each stuffed mushroom.
- Bake:
- Bake the mushrooms in the preheated oven for 12-15 minutes, until the cheese is melted and bubbly, and the mushrooms are tender.'
- Serve:
- Remove the mushrooms from the oven and drizzle with balsamic glaze, if desired.
- Garnish with additional fresh basil leaves before serving.
Tried this recipe?Let us know how it was!
