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Caprese Stuffed Portobello Mushrooms

Name: Caprese Stuffed Portobello Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 large portobello mushrooms, stems removed; 2 tbsp olive oil; 2 garlic cloves, minced; 150 g cherry tomatoes, halved; 125 g mozzarella ball, torn into pieces; Handful of fresh basil leaves; 1 tbsp balsamic glaze; Salt and black pepper; Rocket and crusty bread, to serve

Big juicy mushrooms filled with tomatoes, mozzarella and basil, roasted until bubbling and finished with balsamic. 25 minutes, 6 ingredients.

Vegetarian Gluten-free Under 30 min (54 ratings)

Prep10 min

Cook20 min

Total30 min

Serves2

DifficultyEasy

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Big juicy mushrooms filled with tomatoes, mozzarella and basil, roasted until bubbling and finished with balsamic. 25 minutes, 6 ingredients.

Method

Heat the oven to 200°C (180°C fan). Brush the mushrooms all over with oil mixed with the garlic, season, and place gill-side up on a baking tray. Roast for 10 minutes.
Pour off any liquid that has collected. Fill the mushrooms with the tomatoes and mozzarella and season again.
Roast for 10–12 minutes more until the cheese is melted and golden at the edges.
Scatter with basil, drizzle with balsamic glaze and serve on a bed of rocket with bread.

💡 VeggieTip notes

Add a spoon of pesto under the tomatoes for extra flavour.
Serve two per person as a main with a salad, or one each as a starter.
Vegan: use vegan mozzarella or a spoon of cashew cream.

Nutrition (per serving, approx.)

330kcal

17g protein

9g carbs

26g fat

3g fibre

Values are estimates and will vary with brands and portion sizes.

Tags: mushroom caprese mozzarella low carb quick

Caprese Stuffed Portobello Mushrooms

Method

💡 VeggieTip notes

Nutrition (per serving, approx.)

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