Creamy Caprese Stuffed Portobellos One-Pot Dinner
A hearty and satisfying dish that combines the classic flavors of a Caprese salad with large portobello mushrooms filled with creamy cheese, fresh tomatoes, and fragrant basil.
Equipment
- Skillet
- Baking Sheet
- Parchment Paper
Ingredients
Mushrooms
- 4-6 large Portobello Mushrooms Cleaned and stems removed.
Cheese
- 8 ounces Fresh Mozzarella Cheese Cut into small cubes.
Vegetables
- 1 cup Cherry Tomatoes Halved.
- 1/2 cup Fresh Basil Torn leaves.
Aromatics
- 2 cloves Garlic Minced.
Oils
- 2 tablespoons Olive Oil Extra virgin for sautéing.
Seasonings
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Finishing Touches
- 2 tablespoons Balsamic Glaze For drizzling before serving.
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the portobello mushrooms with a damp cloth, remove the stems, and scrape out the gills.
- In a skillet, heat olive oil over medium heat, add minced garlic, and sauté until fragrant.
- Add halved cherry tomatoes to the skillet and cook until softened.
- Remove from heat and stir in mozzarella and basil until combined.
- Season the mixture with salt and pepper.
- Arrange portobello caps on a baking sheet, drizzle with olive oil, and fill with the mixture.
- Bake for 20-25 minutes until mushrooms are tender and cheese is bubbly.
- Drizzle balsamic glaze over the stuffed mushrooms before serving.
- Serve warm, garnished with fresh basil leaves.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.