Go Back
Homemade meals have a unique charm that brings comfort and joy to our lives. Among the myriad of culinary delights, few dishes embody the essence of fresh, vibrant ingredients quite like the Caprese Delight Portobello Melts. This dish marries the meaty texture of portobello mushrooms with the classic flavors of a Caprese salad, creating a melt that is both satisfying and nourishing. Whether you’re looking for a delightful lunch option, a quick weeknight dinner, or even a show-stopping appetizer for a gathering, these portobello melts will not disappoint.

Fresh Caprese Stuffed Portobellos

Transform your dining experience with Caprese Delight Portobello Melts, a delicious twist on the classic Caprese salad. This dish combines hearty portobello mushrooms with fresh mozzarella, juicy tomatoes, and fragrant basil, all baked to perfection and drizzled with balsamic glaze. Perfect for lunch, dinner, or appetizers, these melts are easy to prepare and cater to various dietary preferences. Dive into this flavorful recipe and impress your family and friends with a homemade meal that feels special yet simple.
Print Recipe Pin Recipe

Ingredients
  

4 large portobello mushroom caps, stems removed

2 tablespoons olive oil

1 teaspoon balsamic vinegar

Salt and black pepper, to taste

1 cup cherry tomatoes, halved

1 cup fresh mozzarella balls, halved (bocconcini)

1 cup fresh basil leaves, chopped

1 tablespoon pesto (homemade or store-bought)

1/4 cup grated Parmesan cheese

1 tablespoon balsamic glaze (for drizzling)

Optional: 1/4 teaspoon red pepper flakes (for a touch of heat)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Prepare the Portobellos: In a mixing bowl, combine the olive oil, balsamic vinegar, salt, and black pepper. Brush both sides of the portobello caps with this mixture, ensuring they are well-coated.

      Roast the Mushrooms: Place the prepared portobello caps on a baking sheet, gill side up. Roast in the preheated oven for about 10 minutes until they begin to soften and release some moisture.

        Mix the Filling: In a separate bowl, combine the halved cherry tomatoes, fresh mozzarella, chopped basil, pesto, and red pepper flakes (if using). Toss gently until everything is well mixed.

          Stuff the Mushrooms: After the portobellos have roasted for 10 minutes, take them out of the oven. Spoon the tomato and mozzarella mixture generously into each portobello cap. Sprinkle the grated Parmesan cheese on top of the stuffed mushrooms.

            Final Bake: Return the stuffed portobellos to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly, and the mushrooms are tender.

              Drizzle and Serve: Once done, remove from the oven and let them cool slightly. Drizzle with balsamic glaze before serving to enhance the flavor.

                Enjoy: Serve warm as a delicious appetizer or a main dish paired with a fresh salad!

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings