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Caprese Stuffed Portobello Mushrooms are a must-try dish!

These Caprese Stuffed Garlic Butter Portobellos are juicy, cheesy, and bursting with flavor. Tender mushrooms brushed with fragrant garlic butter, filled with fresh mozzarella and tomatoes, then broiled to melty perfection. Topped with basil and a balsamic glaze, they’re the perfect low-carb appetizer or meatless main!
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 5 to 6 servings
Course: Appetizer, Main Dish
Cuisine: Italian-inspired
Ingredients Method Notes

Ingredients
  

  • For the Garlic Butter:2 tablespoons butter2 cloves garlic crushed1 tablespoon fresh parsley, chopped
  • For the Mushrooms:5 to 6 large Portobello mushrooms stems removed, washed and dried5 to 6 fresh mozzarella balls, thinly sliced1 cup grape or cherry tomatoes, thinly slicedFresh basil, shredded (for garnish)Salt, to taste
  • For the Balsamic Glaze optional:1/4 cup balsamic vinegar2 teaspoons brown sugar (optional)

Method
 

  1. Preheat the OvenSet your oven to grill or broil on high. Position the oven rack in the middle of the oven.
  2. Make the Garlic ButterIn a small saucepan or microwave-safe bowl, melt the butter with garlic and parsley until fragrant.
  3. Prepare the MushroomsPat the mushroom caps dry with a paper towel. Brush the underside of each cap with garlic butter and place them buttered side down on a baking tray.
  4. Stuff the MushroomsFlip the mushrooms over. Brush the inside of each cap with the remaining garlic butter. Fill each mushroom cap with mozzarella slices and tomato rounds.
  5. Broil to PerfectionBroil for about 8 minutes, or until the cheese is melted and slightly golden.
  6. Make the Balsamic Glaze (optional)In a small saucepan, bring balsamic vinegar and brown sugar to a boil. Reduce heat and simmer until thickened, about 5–8 minutes with sugar, or 12–15 minutes without.
  7. ServeRemove mushrooms from the oven. Top with fresh basil and drizzle with balsamic glaze. Season with salt to taste and serve warm.

Notes

  • Make sure mushrooms are completely dry before brushing to prevent sogginess.
  • For a dairy-free version, try stuffing with vegan cheese or marinated tofu.
  • Great served as a vegetarian main course, or a hearty side alongside grilled meats.
  • The balsamic glaze is optional but adds a delicious tangy-sweet finish.