Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
8
votes
Caprese Stuffed Baked Portobello Mushrooms
Super-simple yet delicious recipe for a portabella mushroom stuffed with mozzarella, tomato, and basil.
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
Author:
Kristin
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)
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
Video
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.
Nutrition
Calories:
171
kcal
|
Carbohydrates:
5
g
|
Protein:
8
g
|
Fat:
13
g
|
Saturated Fat:
4
g
|
Cholesterol:
22
mg
|
Sodium:
259
mg
|
Potassium:
400
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
470
IU
|
Vitamin C:
4.2
mg
|
Calcium:
149
mg
|
Iron:
0.5
mg