Portobello Mushrooms Caprese Style
Stuffed mushrooms are a tasty, simple, and versatile dish to make. There are dozens of various stuffing that can be used to stuff mushrooms. Caprese style ingredients are used in this recipe to be enjoyed right out of the oven with warm melted mozzarella cheese. Just like the caprese salad, don’t forget to drizzle olive oil and a thick balsamic on top.
Portobello Mushrooms Caprese Style
Stuffed mushrooms are a tasty, simple, and versatile dish to make. There are dozens of various stuffing that can be used to stuff mushrooms. Caprese style ingredients are used in this recipe to be enjoyed right out of the oven with warm melted mozzarella cheese. Just like the caprese salad, don’t forget to drizzle a thick balsamic and fresh basil on top.
Ingredients
- 8 small portabello mushrooms remove stems
- 8 cherry or grape tomatoes cut in quarters
- 3/4 cup shredded mozzarella
- 2 tbsps chopped basil
- 1/2 cup grated parmesan or percorino cheese
- 3 tbsps Secolari Basil Olive Oil or Lemon olive oil
- 1 to taste Secolari Fleur de Sel Sea Salt
- 1 to taste black pepper
- 2-3 tbsps Secolari Passion Pear Balsamic or traditional balsamic
Instructions
- Preheat oven to 375F. Line a baking sheet with parchment paper, and brush lightly with olive oil.
- In a bowl, add the mozzarella, tomatoes, basil, grated cheese, salt, pepper, and two tablespoons of olive oil. Fill each mushroom with the cheese mixture. Drizzle with remaining olive oil on top of the mushrooms.
- Bake 15-20 minutes depending on size of mushroom until the cheese melts and the mushroom begins to take color. Remove from oven, and drizzle with balsamic and extra fresh basil on top.
