Caprese Stuffed Garlic Butter Portobellos are a delightful and flavorful dish that combines the earthy taste of portobello mushrooms with the fresh ingredients of a classic Caprese salad. This easy recipe brings together gooey cheese, ripe tomatoes, and fragrant basil, all enhanced by a rich garlic butter. Perfect for a quick weeknight dinner or a special weekend treat!
Why make this recipe
Making Caprese Stuffed Garlic Butter Portobellos is a simple way to impress your family and friends. Not only are they delicious, but they are also a healthy option packed with nutrients. Plus, they’re easy to whip up in no time, making them ideal for busy days or when you want to make something special without a lot of fuss.
How to make Caprese Stuffed Garlic Butter Portobellos
Ingredients:
- 4 large portobello mushroom caps, cleaned and stems removed
- 2 tablespoons of unsalted butter, melted
- 2 cloves of garlic, minced
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of fresh mozzarella cheese, shredded
- 1/2 cup of cherry tomatoes, diced
- 1/4 cup of fresh basil leaves, chopped
- 2 tablespoons of balsamic glaze, optional for drizzling
Directions:
- Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
- In a small bowl, mix the melted butter, minced garlic, dried oregano, dried basil, salt, and black pepper.
- Place the portobello mushroom caps on the prepared baking sheet, gill side up.
- Brush the mushroom caps generously with the garlic butter mixture.
- Bake the mushrooms in the preheated oven for 10-12 minutes or until they start to soften.
- Remove the mushrooms from the oven and sprinkle the shredded mozzarella cheese evenly over the mushrooms.
- Top with diced cherry tomatoes and chopped fresh basil.
- Return the mushrooms to the oven and bake for an additional 5-7 minutes or until the cheese is melted and bubbly.
- Drizzle with balsamic glaze if desired and serve warm.
How to serve Caprese Stuffed Garlic Butter Portobellos
These stuffed portobellos are best served warm, straight from the oven. They can be a fantastic main dish on their own or paired with a simple salad or some crusty bread. Just gather around the table and enjoy the deliciousness with your loved ones!
How to store Caprese Stuffed Garlic Butter Portobellos
If you have leftovers, store them in an airtight container in the fridge. They will keep well for up to 2 days. Reheat them in the oven or microwave before serving.
Tips to make Caprese Stuffed Garlic Butter Portobellos
- Make sure to clean the mushrooms gently to avoid breaking them.
- Feel free to add extra toppings like olives or bell peppers for added flavor.
- For a vegan option, swap the butter for olive oil and use vegan cheese.
Variation (if any)
You can customize this recipe by adding other ingredients. Try adding spinach for extra greens or using different types of cheese like goat cheese or feta for a unique twist!
FAQs
1. Can I use different mushrooms?
Yes! You can use other types of mushrooms, but portobello caps work best because of their size and texture.
2. Can I prepare these ahead of time?
You can prepare the mushrooms and the filling ahead of time. Just assemble and bake when you’re ready to eat!
3. What can I serve with these stuffed portobellos?
They pair well with a light salad, garlic bread, or simply enjoy them on their own.