Caprese Stuffed Portobello Mushrooms

August 11, 2023mayurisjikoni

Recipe: Caprese Stuffed Portobello Mushrooms

Caprese Stuffed Portobello Mushrooms is piled with the key ingredients from a caprese salad on top of garlicky buttery mushroom caps and broiled. It serves as an excellent side dish. It also makes a satisfying, delicious main meal for vegetarians.

Basic caprese ingredients – tomatoes, mozzarella and basil are used for this dish. Depending on the size of mushrooms I get, usually 1 or 2 or enough as a main meal served with a bit of pasta or quinoa.

What Are Portobello Mushrooms?

Known as Portobello, Portabella, Portabella, or Portabello, these mushrooms are basically the larger relatives of the white button and crimini. The cap can range in size from 3 inches to 6 inches. Portabella mushrooms have a rich, smoky and savory umami flavor and a firm, dense texture.When cooked they retain their texture and become a bit juicy, making it an ideal substitute for meats. You can grill, sauté or roast them with herbs and seasonings. Colours of these mushrooms range from tan to brown.

My First Experience With Portobello Mushrooms

Going back to some years ago, I was visiting my sister in Loughborough. We went for dinner to Nandos – yes ever so popular back then and equally so now. Knowing my love for mushrooms my sister suggested that I try the Portobello Mushroom and Halloumi Burger. We ordered that and I fell in love with the rich earthy, smokey flavour and the texture.

We don’t get these mushrooms in Mombasa, so during a trip to Montreal told my son that I would like to try and cook something with these huge mushrooms if possible. When we went to the nearby supermarket, I almost jumped with glee when I saw those large beauties. He suggested that I add tomatoes and mozzarella as that is what he had enjoyed once at a restaurant.

The first time I made them, they became a bit watery as I tried baking them. Also it needed more flavours. Subsequently with trial and error and searching for recipes to see what others use, we finally managed a recipe we like.

Fast Forward To Today

I get plenty of portobello mushrooms almost the whole year round in Magog. I like to make Caprese Stuffed or grill them with garlic butter and use as a burger or sandwich filling. Would next like to try them with some Mexican stuffing.

Shared This Recipe First Time With Mega Blogging Marathon

The theme was Protein Rich Dishes. I was basing my protein rich dishes on the ovo vegetarian side. Portobello Mushrooms are rich in protein. 2 big mushrooms equates to almost 4g of protein. And add the protein from the cheese.

Redoing This Recipe And Sharing With Foodies _ Redoing Old Posts

I’m adding better photos, better write up and a video. This recipe was first posted on 16/09/2017. Republishing on 11/08/2023.

Some Mushroom Recipes You May Want To Check Out

CAJUN STUFFED MUSHROOMS

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MUSHROOM MASALA

Mushroom Masala/ Mushroom curry is an Indian style curry made with mushrooms, onion, tomatoes, spice mixture, herbs and a bit of cream or coconut milk. The flavorful, tasty and creamy curry is enjoyed with naan, paratha, roti or rice.

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VEGAN SHAHI MUSHROOM KORMA 

Vegan Shahi Mushroom Korma is a rich, flavourful, aromatic and creamy mushroom curry with exotic spices. The creaminess of this curry comes from the cashew nuts and thick coconut milk.

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MUSHROOM EGG FRIED RICE

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MUSHROOMS ON TOAST

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SWEET CORN AND MUSHROOM SOUP

Corn & Mushroom Soup is a flavourful, filling, vegan,easy to make and versatile soup. Add noodles, tofu, vegetables of your choice and you have a new soup in a jiffy.

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VEGETARIAN MUSHROOM SOUP

Vegetarian Mushroom Soup is wholesome, healthy, creamy and so delicious. Makes a perfect meal during the cold season. I enjoy homemade soups accompanied with some salad and bread as a light meal.

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Ingredients Required For Caprese Stuffed Portobello Mushrooms

Portobello Mushrooms – I usually get the really large ones, so one each for hubby and me are enough. However, this time round got slightly smaller ones so have used 3.

Mozzarella – I prefer using fresh mozzarella for this recipe. But at the time of redoing this post, unfortunately my supermarket didn’t have it. I had to use the processed mozzarella. Go for the fresh variety if you get some as it tastes much better.

Tomatoes – I prefer to use baby tomatoes, either the plum or cherry ones. Regular tomatoes sometimes give out too much water.

Fresh Basil Leaves – chop it finely to add on top.

Butter – required to make the garlic butter. Melted garlic butter is brushed over the mushrooms.

Garlic – peeled and minced for the garlic butter. I like to add a bit extra as mushrooms and garlic pair so well. Add according to your taste.

Parsley – to add some to the garlic butter. Can use any other fresh herb of your choice.

Salt – very little required to sprinkle over the tomatoes. Add according to your taste.

Pepper Powder – add according to your taste.

Balsamic Glaze – adds such a delicious slightly sweetish taste. I have used ready made one.

Watch How To Make Caprese Stuffed Portobello Mushrooms