Caprese Stuffed Portobello Mushrooms Recipe
The Caprese stuffed Portobello mushrooms recipe is a delightful blend of savory flavors and textures, combining the earthiness of Portobello mushrooms with the freshness of Caprese salad elements. This dish has gained popularity for its simplicity, delicious taste, and versatility as an appetizer or a main course option.
To prepare this delectable dish, you’ll need the following ingredients:
- Large Portobello mushrooms
- Fresh mozzarella cheese
- Cherry tomatoes
- Fresh basil leaves
- Balsamic vinegar
- Olive oil
- Salt and pepper
Cleaning and Prepping the Portobello Mushrooms
Begin by cleaning the Portobello mushrooms thoroughly, removing any dirt or debris. Carefully remove the stems and gently scrape the gills to create space for the filling.
Preparing the Caprese Filling
Chop the cherry tomatoes and fresh mozzarella into small pieces. Finely chop fresh basil leaves and mince garlic. Mix these ingredients in a bowl, adding a drizzle of olive oil, balsamic vinegar, salt, and pepper for seasoning.
Stuffing the Mushrooms
Layer the Caprese filling generously into the prepared Portobello mushrooms. Ensure an even distribution of the tomato, mozzarella, and basil mixture to maximize flavor in every bite. Press the filling gently to secure it within the mushrooms.
Place the stuffed mushrooms on a baking sheet lined with parchment paper. Preheat the oven to 375°F (190°C) and bake for approximately 20-25 minutes until the mushrooms are tender and the filling is golden brown.
Serve these delectable Caprese stuffed Portobello mushrooms as an appetizer or a side dish. Garnish with additional fresh basil leaves and a drizzle of balsamic reduction for an exquisite presentation.
This dish is not only a culinary delight but also offers nutritional benefits. Portobello mushrooms are a good source of antioxidants, vitamins, and minerals, while the fresh ingredients contribute to a healthy, balanced diet.
Variations and Customizations
For a personalized touch, consider incorporating variations such as adding pine nuts or substituting the mozzarella with feta cheese for a tangy twist. Vegans can use dairy-free cheese alternatives for a plant-based version.
History and Cultural Significance
While its precise origin is uncertain, variations of stuffed mushrooms have been enjoyed across various cuisines for centuries, showcasing the adaptability of this versatile dish in different culinary traditions.
Tips for Perfect Caprese Stuffed Portobello Mushrooms
To enhance the flavors, marinate the mushrooms in balsamic vinegar before stuffing. Avoid overfilling the mushrooms to prevent spillage during baking, ensuring a perfect balance of ingredients and textures.
Why This Dish is Loved
Many individuals enjoy this dish for its combination of flavors – the rich umami of the Portobello mushrooms with the fresh and tangy Caprese salad elements create a symphony of taste that appeals to diverse palates.
Cooking for Special Occasions
This dish serves as an excellent option for dinner parties, family gatherings, or casual get-togethers. Its elegant presentation and robust flavors make it a crowd-pleaser.
When sourcing ingredients, consider opting for locally grown produce to reduce carbon footprint and support sustainability. Using organic ingredients also contributes positively to environmental conservation.
Storing and Reheating
Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. To reheat, place them in the oven at a low temperature to maintain their flavors and textures.
In conclusion, the Caprese stuffed Portobello mushrooms recipe is a versatile and flavorful dish that appeals to both culinary enthusiasts and health-conscious individuals. Its simplicity in preparation and delightful taste make it a perfect addition to any meal.
Can I prepare these stuffed mushrooms in advance?
Yes, you can prepare the mushrooms in advance and bake them just before serving for optimal freshness.
Can I freeze the stuffed mushrooms?
It’s not recommended to freeze them as the texture might change upon thawing.
What other cheeses can I use besides mozzarella?
You can experiment with different cheeses like provolone, goat cheese, or even a blend of cheeses for varied flavors.
Can I grill these stuffed mushrooms instead of baking them?
Absolutely! Grilling adds a delightful smoky flavor to the dish.
Are Portobello mushrooms a good substitute for other mushroom varieties?
Yes, while the size and texture of Portobello mushrooms work exceptionally well, you can also try this recipe with other mushroom types for a different taste experience.
- 2 tablespoons butter
- 2 cloves garlic, crushed
- 1 tablespoon freshly chopped parsley
- 5-6 large Portobello Mushrooms, tem removed, washed and dried thoroughly with a paper towel
- 5-6 fresh mozzarella cheese balls, sliced thinly
- 1 cup grape, (or cherry) tomatoes, sliced thinly
- fresh basil, shredded to garnish
Balsamic Glaze: (or you can use store bought, or this recipe)
- 1/4 cup balsamic vinegar
- 2 teaspoons brown sugar (OPTIONAL)
Stuffed Portobello Mushrooms
- Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
- Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
- Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in colour (about 8 minutes).
- To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
- (If making from scratch, prepare while mushrooms are in the oven.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).
To dry portobellos, make sure you use a dry sheet pot paper towel per mushroom, and lightly press sheet into each mushroom to gently squeeze out the excess liquid. If this step is not done thoroughly, the portobellos will release a lot of liquid during cook time.
Nutrition InformationYield 1 Serving Size 5
Amount Per ServingCalories 896Total Fat 63gSaturated Fat 37gTrans Fat 1gUnsaturated Fat 20gCholesterol 195mgSodium 1302mgCarbohydrates 37gFiber 7gSugar 25gProtein 49g
The information contained herein is subject to change.