Caprese Stuffed Portobello Mushrooms
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
Some Mushroom Recipes You May Want To Check Out
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.
CAPRESE STUFFED PORTOBELLO MUSHROOMS
FOR THE STUFFING
- 2-3 portobello mushrooms
- ½ cup baby tomatoes
- 60-70 g fresh mozzarella
- 8-10 fresh basil leaves
FOR THE GARLIC BUTTER
- 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
PREPARE THE PORTOBELLO MUSHROOMS
- 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.
PREPARE THE GARLIC BUTTER
- Add butter, chopped garlic and parsley in a microwavable bowl.
- Melt the butter mixture in the microwave for 30-40 seconds.
PREPARE THE STUFFING
- Cut the mozzarella cheese into small pieces.
- Slice the tomatoes.
- Chop the basil leaves.
PREHEAT THE BROILER
- Switch on the broiler at high while you stuff the mushrooms.
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.
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