697.Caprese Stuffed Portobello

September 16, 2017mayurisjikoni
Blog post





   Bangalore, Montreal, London, Nairobi are some of the places where I can access a kitchen to try out ingredients that I don’t readily get in Mombasa. Portobello mushroom is one of them. The first time I ever had a portobello mushroom was some years back when I went to Nando’s in Leicester with my sister and her family. Knowing my love for mushrooms she suggested that I should try the portobello mushroom and halloumi burger. I loved the burger and taste of the portobello mushroom. After that I’ve had portobello mushrooms either grilled or as a filling for burgers. However, I’d not made anything with the mushrooms at home. So during the recent trip to Montreal, cooking with portobello mushrooms was ticked off my list.
Belonging to the crimini family of mushrooms, portobello mushrooms are low in calories, rich in both protein and carbohydrates. Its a good source of fiber, copper and selenium. Portobello or portabella mushrooms have a texture quite different from the button mushrooms and also taste different.
I decided to grill them with tomatoes and cheese as I love caprese salad. You can always use other ingredients as stuffing to make it into a healthy low calorie meal.

Protein sources in this recipe are mushrooms, mozzarella

By no means am I claiming or supporting any sort of fad diet that are the latest craze in the fitness world. I’m just trying to include non meat non fish dishes from which you can get your protein source. 




Makes 4

4 portobello mushrooms
1 cup cherry/plum/baby tomatoes cut into halves
125g fresh mozzarella
10-12 fresh basil leaves
2 tbsp butter
1 tsp garlic paste
1 tsp coarse pepper powder
salt to sprinkle on top

  1. Grate or tear into small pieces the mozzarella cheese.
  2. Wipe the mushrooms with a damp kitchen towel.
  3. Chop the basil leaves.
  4. Heat butter in a small pan.
  5. Add garlic and stir fry for a few seconds.
  6. Switch on the broiler/grill on high.
  7. Line a baking tray with foil or parchment paper.
  8. Brush the bottom of the mushrooms with garlic butter.
  9. Place the mushrooms in the tray with the caps up.
  10. Brush the caps with the remaining garlic butter.
  11. Fill the cap with tomatoes.
  12. Add mozzarella.
  13. Grill the mushrooms for 8-10 minutes or till the cheese melts and the mushrooms are golden brown in colour.
  14. Garnish with chopped basil leaves.
  15. Sprinkle pepper and salt over it and serve.
  • Usually caprese means that its served with balsamic vinegar or syrup. Since that would have tasted sweet my family didn’t want it on the mushrooms. But you can make or use ready made balsamic syrup or glaze. Mix ¼ cup balsamic vinegar and add 2-3 tbsp of brown sugar. Bring it to a boil. Reduce the heat and let it simmer for 5-8 minutes till it becomes thick.
  • If you don’t get baby tomatoes, dice normal tomatoes.
  • Serve this dish along with some soup or a salad.


My Protein Rich Dishes so far:

Day 1 – Mixed Dal Paddu

Day 2 – Fruit and Nut Yogurt Parfait
Day 3 – Moong and Spinach Muthia
Day 4 – Paneer and Naan Bites
Day 5 – Veggie Shepherd’s Pie
Day 6 – Nectarine and French Bean Quinoa Salad
Day 7 – Tofu Wraps
Day 8 – Sai Bhaji
Day 9 – Veg Protein Burrito Bowl
Day 10 – Palak Pakodi Chaat
Day 11 – Phyllo Cheesecake Cups
Day 12 – Garlicky Broccoli Quinoa
Day 13 – Quinoa Lapsi

Check out what other Mega Blogging Marathoners have made for Day 14:


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  • Priya Suresh

    September 16, 2017 at 11:26 am

    Omg, those caprese stuffed portobello are seriously alluring. My mouth is just watering here. Very tempting to the core.

  • Srivalli

    September 16, 2017 at 1:16 pm

    Wow that dish looks fantastic!..I have been wanting to make caprese based dishes, this one looks so nicely done..

  • rajani

    September 16, 2017 at 3:10 pm

    Bookmarking the recipe Mayuri. Mushroom is everyone's favorite at home.

  • vaishali sabnani

    September 17, 2017 at 12:11 am

    Stuffed mushrooms are a treat by themselves and yours look absolutely fabulous, very colorful.

  • Sharmila- The Happie Friends Potpourri corner

    September 17, 2017 at 2:45 pm

    This is simply yummy.. I never got to taste portobello so far.. Must be really delicious..

  • Sowmya :)

    September 17, 2017 at 4:39 pm

    Those portobello mushrooms look amazing and you have a fabulous dish there. Glad you ticked that one off your list

  • Gayathri Kumar

    September 18, 2017 at 4:58 am

    I have seen this mushroom in masterchef series but never got a chance to cook with this as we don't get it here. Looking at your stuffed mushrooms I am so tempted to try.

  • Archana Potdar

    September 18, 2017 at 10:53 am

    I can get everything but the Portobello mushrooms. What a pity this is something that my family will enjoy. Beautifully done Mayuri.

  • Sapana Behl

    September 18, 2017 at 3:12 pm

    Those stuffed portobello looks amazing. I love the idea of stuffing them with tomatoes and cheese.

  • Srividhya Gopalakrishnan

    September 18, 2017 at 4:28 pm

    Portbello mushrooms are my favorite and this caprese stuff one, omg. I am sure I can't get enough of these. Great pick.

  • preeti gupta

    September 20, 2017 at 3:03 pm

    Very new and interesting recipe specially love the style of serving.. mushroom with caprese salad.

  • Kalyani

    September 21, 2017 at 11:02 am

    oh wow 🙂 this is a Masterchef kind of dish – the husband who loves mushrooms wd love this !

  • Nalini's Kitchen

    September 22, 2017 at 9:43 am

    Caprese with mushroom sounds so innovative and interesting.Looks healthy and colorful.

  • Ruchi Indu

    October 3, 2017 at 9:30 am

    very new recipe. mushroom with caprese salad.

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