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Caprese Stuffed Portobello Mushrooms Recipe

We’ve taken the key ingredients of the popular Caprese salad—tomatoes, fresh mozzarella and basil—and piled them into portobello mushroom caps to make a delicious and satisfying vegetarian main dish. 

Tomatoes, fresh mozzarella, basil, and portobello mushrooms offer a delightful combination of flavors and numerous health benefits. Tomatoes are rich in vitamins C and K, as well as antioxidants like lycopene, which may reduce the risk of chronic diseases and support heart health. Fresh mozzarella provides protein and calcium for bone health and muscle repair, while basil offers essential vitamins and minerals, along with anti-inflammatory properties that promote digestion and immune function. Portobello mushrooms are low in calories and rich in fiber, vitamins, and minerals, supporting weight management, gut health, and immune function. Together, these ingredients create a delicious and nutritious dish that nourishes the body and delights the senses.

Prep Time: 25 mins | Additional Time: 15 mins | Total Time: 40 mins | Servings: 4


  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium clove garlic, minced
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 4 portobello mushrooms (about 14 ounces), stems and gills removed (see Tip)
  • 1 cup halved cherry tomatoes
  • ½ cup fresh mozzarella pearls, drained and patted dry
  • ½ cup thinly sliced fresh basil
  • 2 teaspoons best-quality balsamic vinegar


  1. Preheat oven to 400 degrees F.
  2. Combine 2 tablespoons oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
  3. Meanwhile, stir tomatoes, mozzarella, basil and the remaining 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil together in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the tomato mixture. Bake until the cheese is fully melted and the tomatoes have wilted, about 12 to 15 minutes more. Drizzle each mushroom with 1/2 teaspoon vinegar and serve.

Tip: To prepare portobello mushroom caps, gently twist off the stems of whole portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps. If you prefer, purchase portobello mushroom caps, rather than whole mushrooms.

Recipe by Carolyn Casner/EatingWell

Nutrition Facts (per serving):

186 Calories

16g Fat

6g Carbs

6g Protein


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