Caprese Stuffed Portobellos

Roasted portobello caps filled with tomatoes, fresh mozzarella, and basil, then finished with balsamic. A good vegetarian dinner or lunch.

Instructions

1. 1

   Preheat the oven to 400°F (200°C) and line a baking sheet or small roasting pan with parchment. Wipe the mushrooms clean, remove the stems, and scrape out the dark gills with a spoon if needed.

2. 2

   Brush both sides of the mushrooms with 1 tbsp (15 ml) of the olive oil and season them with 1/4 tsp salt and 1/8 tsp pepper. Arrange them gill-side down on the baking sheet.

3. 3

   Roast the mushrooms for 10 minutes, until they begin to soften and release liquid. Flip them over and let any pooled liquid drain off into the pan.

4. 4

   While the mushrooms roast, combine the cherry tomatoes with the remaining 1 tbsp (15 ml) olive oil, the remaining 1/4 tsp salt, and the remaining 1/8 tsp pepper in a bowl. Add the mozzarella and toss gently.

5. 5

   Spoon the tomato and mozzarella mixture evenly into the mushroom caps. Return the tray to the oven and bake over medium heat for 10-12 minutes, until the cheese is just melted and the tomatoes are warmed but still hold their shape.

6. 6

   Remove the mushrooms from the oven and let them stand for 2 minutes, until the juices settle slightly. Scatter the basil over the top so it stays bright and fragrant.

7. 7

   Drizzle the balsamic vinegar over the mushrooms just before serving. Serve hot, with a fork and knife, while the cheese is still soft.

8. 8

   If you want a drier finish, spoon off any excess liquid from the pan before plating. The mushrooms are ready when they are tender at the edges but still hold their shape.

Tips for the Best Caprese Stuffed Portobellos

• Roasting the mushroom caps before filling is the key to avoiding a watery result. Do not skip draining off the liquid after the first roast.
• Fresh mozzarella gives a more classic Caprese texture than shredded low-moisture mozzarella. If the mozzarella is very wet, pat it dry before using.
• Scraping out the gills is optional, but it makes more room for filling and keeps the finished dish from looking muddy.
• For a stronger balsamic flavor, reduce 1/4 cup (60 ml) balsamic vinegar in a small pan over low heat until syrupy, then drizzle a little over each serving.
• These work well with sliced vine-ripened tomatoes if cherry tomatoes are out of season; remove some seeds so the filling does not get too wet.
• To make it more filling, serve with toasted ciabatta, polenta, or a simple green salad.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 8-10 minutes or in a skillet over low heat until warmed through. They are best fresh, since the tomatoes and mushrooms release more liquid as they sit. Freezing is not recommended.

Frequently Asked Questions

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