Caprese Stuffed Portobello Mushrooms

August 11, 2023mayurisjikoni
Blog post

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, an easy to make and satisfying appetizer or starter dish where the filling has added flavour from homemade cajun seasoning.
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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 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 is an easy to make, flavourful, tasty mushroom rice with eggs. Instead of the usual style of adding scrambled eggs to the rice, raw beaten eggs are added at the final stage of cooking. This way the vegetables and rice all get coated with egg.
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Mushrooms On Toast is an easy, delicious and healthy breakfast, light lunch or dinner option. Easy to make, hubby and I love to have it with our soup or with some salad as a healthy and filling meal.
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A creamy pasta with galric, fresh herbs and mushrooms. An easy to make lunch or dinner option. Serve with some salad.
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Avocado Mushroom Pasta Salad is a hearty, flavourful versatile salad. Enjoy it as a light meal. Perfect as a picnic salad or for parties.
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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 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


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.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Main Meal, Starter
Cuisine International
Servings 2



  • 2-3 portobello mushrooms
  • ½ cup baby tomatoes
  • 60-70 g fresh mozzarella
  • 8-10 fresh basil leaves


  • 1 tbsp butter
  • 1 tbsp garlic finely chopped
  • 1 tbsp fresh parsley finely chopped


  • 1/4 tsp coarse pepper powder
  • salt to sprinkle on top
  • 1-2 tbsp balsamic glaze



  • Wash the mushrooms. Do not leave them in the water as they will soak it up.
  • Immediately wrap the mushrooms in a kitchen towel.
  • Leave it for 10-15 minutes. The kitchen towel will absorb the excess water.


  • Add butter, chopped garlic and parsley in a microwavable bowl.
  • Melt the butter mixture in the microwave for 30-40 seconds.


  • Cut the mozzarella cheese into small pieces.
  • Slice the tomatoes.
  • Chop the basil leaves.


  • Switch on the broiler at high while you stuff the mushrooms.


  • Brush the bottom of the mushrooms with the melted garlic butter.
  • Place the mushrooms in the baking tray with the caps up.
  • Brush the caps with the remaining garlic butter.
  • Fill the cap with tomatoes.
  • Add mozzarella pieces.
  • Sprinkle pepper and salt over it.


  • Broil the mushrooms for 8-10 minutes or till the cheese melts and the mushrooms are golden brown in colour.
  • Make sure you put the tray in the middle rack and not on top.
  • Remove from the oven.
  • Garnish with chopped basil leaves.
  • Drizzle some balsamic glaze over them and serve.


  • If you don't get baby tomatoes, dice normal plum tomatoes. Remove the seeds.
  • Serve this dish along with some soup or a salad.
  • Add garlic, salt, pepper according to your taste.
  • The above filling is enough for 2 large portobello mushrooms or 3 smaller ones.
  • Make sure the mushrooms are dry. When you broil them you don't want them to become watery.
Keyword caprese stuffed portobello mushrooms, how to make stuffed portobello mushrooms, stuffed mushrooms

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If you do try this recipe then please either
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Check Out Protein Rich Dishes By Marathon Bloggers:



  • 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.

  • Renu

    August 22, 2023 at 11:33 am

    5 stars
    I love mushrooms but unfortunately in my family no one likes it. So I buy the smaller ones, the chestnut or button. I want to make this soon though for myself and I will let you know how it turned. I love the simple fillings in this yet it looks so tempting and perfect for a party.

    1. mayurisjikoni

      August 23, 2023 at 12:49 am

      Thanks Renu. Give this recipe a try. Fortunately, portobello are sold as 2 or more. So you could easily pick 2 and make it as a meal for yourself. It is filling and delicious.

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