I love the way unsalted butter, fresh garlic and melted mozzarella marry together in this Caprese Stuffed Garlic Butter Portobellos recipe. The juicy tomatoes and torn basil add bright notes to the meaty portobellos, turning a simple dish into a playful twist on Vegetarian Stuffed Mushrooms Portobello that keeps me curious.

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I recently came across a twist on a classic that really surprised me and I just had to share it with you. Imagine large portobello mushrooms that you know and love, but now filled with a delicious Caprese blend made of fresh mozzarella, ripe tomatoes, and torn basil leaves that’ll leave you wanting more.

I saute the mushrooms in unsalted butter with minced garlic so the flavor just explodes with every bite. Then I layer slices of mozzarella and tomato on top of each mushroom, drizzle a little olive oil, and season with salt and pepper to taste.

Some have even added a drizzle of balsamic glaze, which really ups the flavor game. Its a perfect dish for a vegetarian appetizer or a healthy veggie meal option, and honestly, i’m always experimenting to bring new tastes to life.

Enjoy this twist on a classic Caprese, i promise its nothing ordinary!

Why I Like this Recipe

1. I really love how the garlic butter mixes with the mushrooms to make each bite burst with flavor, and it kinda reminds me of my favorite comfort foods.
2. I dig the way the fresh mozzarella melts all gooey-like inside the mushrooms, making this dish both cheesy and satisfying.
3. I appreciate that its mix of ingredients like basil, tomato, and olive oil gives it a fresh taste that isn’t too heavy, though it still feels really indulgent.
4. I like that it’s pretty simple to make but still feels fancy enough to impress my friends, even if I mess up a step every now and then.

This recipe is basically my twist on what some might call Caprese Stuffed Garlic Butter Portobellos. Its a mix of thick portobello caps filled with fresh mozzarella and tomato slices, all brought together by a hearty garlic butter sauce. I add torn basil and sometimes a drizzle of balsamic glaze on top to give it that extra punch. Its not perfect, but its that imperfect homemade charm that makes it so dang tasty and special to me.

Ingredients

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Portobello mushrooms: low in carbs, high in fiber, add a meaty texture
Unsalted butter: gives a savory richness but be careful with amount
Garlic: adds a punch of flavor, supports immune boosting benefits
Fresh mozzarella: rich in protein and offers a smooth, creamy taste
Tomatoes: packed with vitamins and antioxidants, bring a bright tang
Basil leaves: perfect for flavor, add an herby and fresh accent
Olive oil: healthy fats that boost flavor and help in cooking
Balsamic glaze: provides sweet tang and complements flavors, an optional finishing touch
Salt and pepper: balance and enhance the dish’s natural flavors

Ingredient Quantities

4 large portobello mushrooms (stems removed and gills cleaned)

4 tablespoons unsalted butter

4 garlic cloves, minced

8 ounces fresh mozzarella cheese, sliced

2 medium ripe tomatoes, sliced

A handful of fresh basil leaves, torn roughly

1 tablespoon olive oil

Salt to taste

Pepper to taste

Optional: Balsamic glaze for drizzling

How to Make this

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1. Preheat your oven to 400°F and prep your portobello mushrooms by removing the stems and gently cleaning the gills.

2. In a small saucepan over medium heat, melt the butter and add the minced garlic. Cook it for a minute or two until you smell the garlic, but don’t let it get too brown.

3. Brush each mushroom with olive oil on both sides and season them with a little salt and pepper.

4. Drizzle a bit of the garlic butter evenly over the mushrooms.

5. Layer slices of fresh mozzarella and tomato inside the mushroom caps.

6. Sprinkle the torn basil leaves over the cheese and tomatoes.

7. Give the mushrooms another light sprinkle of salt and pepper to boost the flavor.

8. Place the stuffed mushrooms in a baking dish and pour any leftover garlic butter over the top.

9. Bake in the preheated oven for about 15-18 minutes, or until the cheese is nice and melty and the mushrooms have softened.

10. If you want, drizzle a little balsamic glaze over the top before serving. Enjoy!

Equipment Needed

1. Oven (preheated to 400°F)
2. Baking dish
3. Small saucepan
4. Brush for olive oil (or you can use a clean pastry brush)
5. Sharp knife
6. Cutting board
7. Tongs or fork for handling the mushrooms
8. Measuring spoons for butter and oil quantities

FAQ

Q: Can I substitute fresh mozzarella with another cheese?

Yeah, you can use goat cheese or even provolone if you're out of mozzarella, but the fresh mozzarella really gives that classic Caprese taste.

Q: What if I can't find portobello mushrooms?

You can try using large cremini mushrooms instead, but remember they might be a bit smaller so you might need more of them.

Q: How do I get the mushrooms ready for stuffing?

Just make sure to remove the stems and gently clean the gills with a paper towel. This helps get rid of any extra moisture.

Q: Do I have to use balsamic glaze?

No, that's totally optional! If you want a sweeter tang, drizzle some on top, but it works just fine without it.

Q: How long should I bake these mushrooms?

Bake them in a preheated oven at 375°F for about 20 minutes until the cheese is all melty and the mushrooms are tender.

Caprese Stuffed Portobello Mushrooms Recipe Substitutions and Variations

If you don’t have unsalted butter, you can swap it with olive oil or even ghee if you’re lookin for a richer flavor.
Don’t have fresh garlic? You can use garlic powder or minced shallots, but use a bit less so it doesn’t overpower the dish.
If fresh mozzarella is off your list, try provolone or a mild cheddar as a tasty alternative.
No basil on hand? Dried basil or even a handful of fresh parsley can work just fine for that herby taste.
Instead of balsamic glaze, you could whip up a quick red wine reduction with a little sugar for a similar tangy-sweet flavor.

Pro Tips

1. Pro tip: Make sure your garlic butter isn’t too hot before you drizzle it over the mushrooms, cause if it’s boiling, you might burn the delicate mushrooms and then the flavor gets kinda off.
2. Another tip is to tear your basil leaves by hand instead of chopping them, they feel much fresher and add a nicer texture to the dish.
3. A little hack is to slice your mozzarella evenly so it melts uniformly, otherwise you might get a jumbled mess in the middle.
4. Finally, keep an eye on the baking time since ovens can vary, and you really wanna make sure the cheese is perfectly melty but yer mushrooms dont end up too soggy.