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There’s something magical about fresh ingredients coming together in a simple dish, and Caprese stuffed portobello mushrooms embody just that! My love for this recipe dates back to a sun-soaked summer picnic celebrating a friend’s birthday, where the balance of ripe tomatoes, creamy mozzarella, and fragrant basil created flavors that danced on the palate. It felt like a celebration of the season’s best bounty.

These stuffed mushrooms are not just perfect for those warm days, but they also make for a quick weeknight dinner, especially when you need something that feels gourmet without all the fuss. Tips for making them your own? Feel free to drizzle a little balsamic reduction on top for a sweet touch or swap in your favorite type of cheese if you’re feeling adventurous!

Caprese Stuffed Portobello Mushrooms

Ingredients

• 4 large portobello mushrooms
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved
• 1/2 cup fresh basil, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Balsamic glaze for drizzling (optional)

Instructions

• Preheat your oven to 375°F (190°C).
• Gently clean the portobello mushrooms and remove the stems.
• In a large bowl, combine the cherry tomatoes, mozzarella, basil, garlic, olive oil, salt, and pepper.
• Spoon the mixture evenly into the portobello caps.
• Place the stuffed mushrooms on a baking sheet and bake for 25-30 minutes until the mushrooms are tender and the cheese is melted.
• Drizzle with balsamic glaze before serving, if desired.