Description
A delightful dish combining rich flavors and satisfying texture with portobello mushrooms, fresh tomatoes, creamy mozzarella, and fragrant basil.
Ingredients
Scale
- 4 large portobello mushrooms
- 200 grams (about 7 oz) fresh mozzarella, sliced
- 2 ripe tomatoes, sliced
- 1/2 cup fresh basil leaves, loosely packed
- 2 tablespoons balsamic glaze
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 200°C (400°F).
- Gently clean the portobello mushrooms with a damp paper towel, remove the stems, and scrape out the gills.
- Place the cleaned mushrooms on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Layer a slice of mozzarella, a slice of tomato, and a few basil leaves in each mushroom cap, repeating until filled.
- Bake in the preheated oven for 20-25 minutes until tender and cheese is melted.
- Drizzle with balsamic glaze after baking.
- Serve warm, garnished with additional basil leaves if desired.
Notes
- For a dairy-free option, use vegan mozzarella cheese.
- Swap fresh tomatoes for sun-dried tomatoes for a different flavor.
- Use spinach or arugula instead of basil for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 mushroom
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Caprese, Stuffed Mushrooms, Vegetarian, Italian, Appetizer