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    Home » Recipes » Appetizers

    Caprese Stuffed Baked Portobello Mushrooms

    Published: Mar 11, 2021 Modified: Mar 11, 2021 by Kristin King / This post may contain affiliate links

    Jump to Recipe | Pin Recipe
    Front angle view of portabella mushrooms garnished with basil on a black rectangle plate on a blue cloth.
    Side shot of portabella mushrooms garnished with basil on a black rectangle plate with a tomato in the background.
    Side shot of portabella mushrooms garnished with basil on a black rectangle plate with a tomato in the background.

    Delicious Baked Portobello Mushrooms topped with mozzarella, tomato, and fresh basil make for a tasty and nutritious snack or side dish! These classic flavors are perfect for serving a stunning but simple appetizer for guests or a treat for your family. Or, make 2 or 3 for each person for a unique main dish!

    Side shot of portabella mushrooms garnished with basil on a black rectangle plate with a tomato in the background.
    Perfect for a busy weekday, these simple yet delicious baked portobello mushrooms are ready in no time!
    Jump to:
    • 👩🏻‍🍳 Why You'll Love This Recipe
    • 🥘 Ingredients Needed
    • 🔪 Instructions
    • 👪 FAQs
    • 🧊 Storing Baked Portobello Mushrooms
    • 💭 Helpful Tips
    • 📖 Variations
    • ➕ Other Great Appetizers
    • 🍄 More Mushroom Recipes
    • Baked Portobello Mushroom Recipe
    • 📋 Recipe Card
    • Caprese Stuffed Baked Portobello Mushrooms
    • 💬 Reviews and Comments

    👩🏻‍🍳 Why You'll Love This Recipe

    Whether you spell it portobello or portabella, this recipe for baked portobello mushrooms is sure to satisfy! With a short amount of prep and a only 20 minutes in the oven, this dish is a quick and easy way to whip up an impressive appetizer or side dish without too much time or extra effort.

    The classic combination of tomato, mozzarella, and basil pairs so well with baked portobello mushrooms, all of the flavors tied together with a garlic and olive oil duo.

    I love pairing up mushrooms and cheese, as you can see in my Spinach and Mushroom Quesadillas and also my Broccoli Pesto Mushroom Grilled Cheese!

    🥘 Ingredients Needed

    Overhead shot of ingredients- portabella mushrooms, basil, olive oil, garlic salt, tomato, and fresh mozzarella.
    These fresh and delicious ingredients will combine to create these unique baked portobello mushrooms!
    • portobello mushrooms - these delicious mushrooms are a hearty and earthy base for this great dish.
    • olive oil
    • garlic salt - gives your baked mushrooms a bit of extra flavor.
    • tomato - provides some sweetness and tanginess.
    • fresh mozzarella - salty and creamy and adds a great melty texture.
    • fresh basil - a refreshing addition that pairs perfectly with the tomato and mozzarella and takes this dish to the next level!

    🔪 Instructions

    Six panel collage of process shots- combining ingredients and layering on top of portabella mushrooms to bake.
    With only ten minutes of prep time, this unique and delicious snack will be ready in no time!
    1. Remove the stems from the portobello caps and wipe the caps clean with a damp paper towel.
    2. Combine the olive oil and garlic salt in a small bowl.
    3. Mix well to combine fully.
    4. Brush the oil mixture over the top of the caps. Bake them gill side up for about 10 minutes at 425 degrees F.
    5. Cut tomato into 4 even slices while the mushrooms bake.
    6. Remove mushrooms from the oven and top with tomato and slices of mozzarella, then bake for another 10-15 minutes until the cheese is melty. Garnish with fresh basil and paprika (if desired).

    👪 FAQs

    Is it OK to eat the gills of a portobello mushroom?

    Yes, the gills are completely edible! In some cases recipes will instruct you to remove them, but this is typically for visual reasons. These mushrooms are covered up with delicious tomato and gooey cheese anyway, so it doesn't make a difference!

    How do you know when a portobello mushroom is cooked?

    Take something like tongs or a fork and press gently in the center (where you removed the stem). The mushroom should be tender and juicy.

    Should you peel a portobello mushroom?

    For the purposes of this recipe, peeling your mushrooms isn't necessary. This typically just gives them a more professional look, but won't affect the flavor or texture much.

    What does a bad portobello mushroom taste like?

    A way to easily tell is to feel the surface of the mushroom; a sticky or slimy texture is a sure sign that your mushroom is bad. A darker color can also indicate that your mushrooms are starting to turn.

    Front angle view of portabella mushrooms garnished with basil on a black rectangle plate on a blue cloth.
    These caprese stuffed portobello mushrooms are the perfect snack or meal to make on a busy weekday!

    🧊 Storing Baked Portobello Mushrooms

    While these mushrooms are best enjoyed right out of the oven, you can store them in airtight containers or wrapped tightly in plastic for 4-5 days in the refrigerator. To reheat, drizzle with a bit of olive oil and toss them in the oven at around 350 degrees F until the cheese is melted and everything is heated through.

    Your leftovers can also be frozen, but be sure to wrap them up well to avoid freezer burn or your ingredients getting dried out. They should last a few months in the freezer, and to reheat them just give them some time to thaw (placing them in the fridge overnight is usually a good amount of time) and bake them as instructed above.

    💭 Helpful Tips

    • Allow your mushrooms to sit for a few minutes after baking to really settle into their flavor and finish cooking all the way through.
    • While mushroom gills are completely edible, leaving them on will result in a slightly earthier flavor overall. Scoop them out with a spoon before baking if you like!

    Baked portobello mushrooms with cheese are the perfect low-stress and guilt-free snack or appetizer; they're sure to impress guests or your family every time!

    📖 Variations

    • For even more cheesiness, try another mild cheese Parmesan or provolone.
    • Use salt and pepper, thyme, paprika, chili powder, or any combination of spices and seasonings to make these baked mushrooms your own!
    • Drizzling with some balsamic glaze would be another fantastic addition to this recipe.
    • To get an even more rich dish, use melted butter instead of olive oil.
    • You can also use grape tomatoes cut into thirds if you prefer more bite-size pieces of tomato.

    ➕ Other Great Appetizers

    For some other delicious appetizer ideas, check these out!

    Air Fried Sweet Potato Fries
    Air Fried Sweet Potato Fries are so delicious and make a great healthy side dish for so many meals! Treat your family to these nutritious and easy fries that come out hot and crispy with less oil and just the right amount of seasoning!
    Top down view of sweet potato fries piled on a blue plate with a side of ranch mayo and a black napkin on the right.
    Baked Brie with Apricot Jam
    15 minutes and 4 ingredients are all it takes to make this baked brie with jam. It's an easy yet impressive appetizer recipe with no puff pastry needed!
    Close up shot of baked brie in a skillet with pita chips, apricots and herbs surrounding it on a wooden surface.
    Smoked Salmon and Cream Cheese Bites
    Serve these delicious chive cream cheese and salmon bites at your next party and your guests will love you!
    Side view of multiple smoked salmon bites on a black plate.
    Basil and Blue Cheese Baked Sweet Potato Slices
    Sliced sweet potatoes topped with basil, mushrooms and blue cheese will have you embarking on a flavor adventure with every bite of these delicious appetizers!
    Close up shot of one sweet potato slice garnished with basil on a wooden cutting board with more in the background.

    🍄 More Mushroom Recipes

    If you like this baked portobello mushroom recipe and you're looking for some more great recipes that feature mushrooms, look no further!

    • Overhead shot of baked spinach mushroom quesadillas sliced into pieces on a white plate with herbs on the side.
      Baked Spinach Mushroom Quesadillas
    • Side shot of crock pot beef and mushrooms in a white bowl garnished with herbs on a red cloth with a fork on the side.
      Crock Pot Beef and Mushrooms with Red Wine Sauce
    • Side shot of broccoli pesto mushroom grilled cheese cut in half on a white plate.
      Broccoli Pesto Mushroom Grilled Cheese

    Check out this story on how to make Caprese Stuffed Portobellos!

    Baked Portobello Mushroom Recipe

    Love this recipe? Awesome! Please give it a 5 star ⭐ rating below! And if you make this, snap a photo and tag me on Instagram. You can find me at DizzyBusyandHungry or #dizzybusyandhungry!

    📋 Recipe Card

    Side shot of portabella mushrooms garnished with basil on a black rectangle plate with a tomato in the background.

    Caprese Stuffed Baked Portobello Mushrooms

    Recipe Author: Kristin
    Super-simple yet delicious recipe for a portabella mushroom stuffed with mozzarella, tomato, and basil.
    5 from 6 votes
    Print Recipe Share by Email Bookmark Saved!
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Appetizer, Entree, Side Dish
    Cuisine American
    Servings 4
    Calories 171 kcal

    Ingredients
     

    • 4 portabello mushroom caps
    • 2 tablespoons olive oil
    • ½ teaspoon garlic salt
    • 1 large tomato (sliced into 4 slices)
    • 4-8 slices fresh mozzarella
    • 4 large basil leaves (use more if your leaves are smaller)
    • ½ teaspoon paprika for garnish (optional)
    Prevent your screen from going dark

    Instructions
     

    • Preheat the oven to 425 degrees. Remove the stem from the mushrooms and wipe with a damp cloth to remove dirt.
      4 portabello mushroom caps
    • In a small bowl, combine olive oil and garlic salt.
      2 tablespoons olive oil, ½ teaspoon garlic salt
    • Brush the olive oil mixture onto the tops of the mushroom caps.
    • Place the mushrooms on a baking sheet, gill side up, and bake for 10 minutes. While the mushrooms are baking, slice the tomato into 4 slices.
      1 large tomato
    • Remove the mushrooms from oven, place one tomato slice on each cap, then top with 1-2 slices of mozzarella cheese.
      4-8 slices fresh mozzarella
    • Place back in the oven and bake for another 10-15 minutes, until the cheese is hot and melted.
    • Remove from oven, garnish each mushroom with a sprinkle of paprika and fresh basil, and serve.
      ½ teaspoon paprika for garnish, 4 large basil leaves

    Notes

    • Give your mushrooms a few minutes to sit after baking to finish cooking and fully develop their flavor.
    • Leaving the gills on your mushrooms will give this dish a distinct and earthy flavor; scoop them out before baking if you prefer to go without it.

    Video

    Nutrition

    Calories: 171kcal | Carbohydrates: 5g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 259mg | Potassium: 400mg | Fiber: 1g | Sugar: 3g | Vitamin A: 470IU | Vitamin C: 4.2mg | Calcium: 149mg | Iron: 0.5mg

    Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

    Want to make cooking even easier?Sign up here to receive FREE DBH exclusive content, including my favorite kitchen shortcuts and hacks, and unlock access to the DBH resource library with many other free downloads!

    Update Notes: This post was originally published in July 2013 as a guest post for my friend Lisa from Jersey Girl Cooks, and was republished here with tips, step by step photos, and a recipe change in March 2021.

    Thanks so much for reading! I also invite you to follow me on FACEBOOK, PINTEREST, or INSTAGRAM to keep up with what's going on in my kitchen.

    And you might want to check out my Dizzy Busy and Hungry store on Amazon for a whole bunch of great kitchen products I love!

    Happy cooking!

    Close up of a signature of Kristin.

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      Recipe Rating




    1. Mahy

      March 11, 2021 at 5:16 pm

      5 stars
      I love portobello mushrooms. Such a delicious treat if you ask me LOL Definitely giving your recipe a try, too!

      Reply
    2. Andrea

      March 11, 2021 at 5:03 pm

      5 stars
      Love caprese, Love portabella mushrooms so will definitely love them combined.

      Reply
    3. Tara

      March 11, 2021 at 4:53 pm

      5 stars
      Oh wow! These portobello mushrooms look so good and have all my favorite flavors. I love how easily they come together too!

      Reply
    4. Chris Collins

      March 11, 2021 at 4:36 pm

      5 stars
      I'm always looking for new ways to prepare portabellas, so this is right up my street! Will definitely whip up a batch on the weekend 🙂

      Reply
    5. Beth

      March 11, 2021 at 4:26 pm

      5 stars
      These look amazing and so tasty! My hubby and I are going to love this recipe! So excited to make these!

      Reply
    6. barbara

      January 03, 2018 at 5:33 pm

      making this tonight. family doesn't want fresh tomatoes they want a tomato sauce, with fresh mozzarella. I think it will turn out good either way

      Reply
      • barbarab

        January 03, 2018 at 5:58 pm

        this was super easy my 9yr old daughter loved it

        Reply
        • Kristin King

          January 04, 2018 at 4:05 pm

          Yay! So glad to hear it. Thanks for stopping by! 🙂

    7. Stephanie Pass

      June 09, 2014 at 6:20 pm

      Boy, these portabellas look absolutely delicious! I'm not a big fresh tomato fan, but I bet it might be pretty good with sun dried tomatoes instead. The next time I'm at the super nice gourmet grocery store, I'm picking up the ingredients to make this.

      Reply
    8. Lori Hart

      April 01, 2014 at 10:24 am

      Congratulations!! Your delicious recipe has been featured at Tasty Tuesdays 55 on my blog, Lori’s Culinary Creations. Hop on over and grab a feature button and link up your latest culinary creations. Congrats again.
      Link->> http://bit.ly/QCicj8
      Lori

      Reply
    9. Pam@over50feeling40

      March 30, 2014 at 3:40 pm

      I love portabella recipes and this sounds delicious! Thanks for sharing it on the Thursday Blog HOp!!

      Reply
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    👋 Hey there, I'm Kristin! As a full-time working wife and mom, my life is such a whirlwind, it makes me dizzy sometimes! So I have been working to develop quick, easy, family-friendly recipes for 20+ years, and this site is where I share them with you! Happy cooking!

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