Caprese Stuffed Portobellos caprese portobellos

Caprese Stuffed Portobellos bake or grill in 30 min for low carb flavor packed simple dinners. Click and cook the foolproof recipe today.

Course Appetizer, Main Dish

Cuisine American, American-Inspired, Italian

Keyword caprese portobellos, Caprese Stuffed Portobellos

Prep Time 15

Cook Time 2 15

Total Time 2 30

Servings 4 caps

Calories 102kcal

Author C. Sophie

Choose caps that feel firm and look smooth with no cracks or slimy spots. The edges should curl slightly inward, and the gills should be dark but not dried out. A fresh cap brings a meaty bite that stands up to juicy toppings.

Soft balls of fresh mozzarella ciliegine or bocconcini melt into silky puddles that fill every bite. Skip pre-shredded cheese; added starch keeps it from melting cleanly. Want to wow dinner guests? Swap in burrata for extra creaminess.

Cherry or grape tomatoes hold their shape after roasting giving bright pops of flavor without turning watery. Slice them in halves for quick cooking. Fresh basil brings the classic caprese aroma; add extra leaves just before serving for a burst of green freshness.

Wipe each cap with a damp paper towel to lift away dirt. Skip rinsing under running water because mushrooms soak up moisture fast.

Hold the cap in your palm, gill side up. Use a teaspoon to gently scrape from center to edge until the dark gills are gone. This keeps the filling bright and leaves extra space.

Warm two tablespoons of butter with one minced garlic clove in a small pan for about one minute, just until the garlic smells sweet. Brush the melted mixture over both sides of each cap. For a dairy-free option, swap in olive oil. Finish with a light sprinkle of salt and cracked pepper.

Heat the oven to 400 °F. For a crisper top, 425 °F works too.
Line a baking sheet with parchment and set the cleaned, seasoned caps gill side up.
Fill each cap with tomato halves and mozzarella pieces.
Bake 15 to 18 minutes, until the cheese bubbles and the edges darken.
Switch the oven to broil for 1 to 2 minutes to lightly brown the top.
Rest the caps for 2 minutes, then finish with torn basil and a drizzle of balsamic glaze if you like.

Preheat the grill to high, about 450 °F. Brush the grates or a grill basket with oil.
Set the caps gill side up, close the lid, and cook 4 minutes.
Flip and cook the backs 2 minutes to sear.
Turn the caps gill side up again. Add tomatoes and mozzarella, close the lid, and cook 3 to 4 minutes until the cheese melts.
Move the mushrooms to a cooler spot if flare-ups start.
Slide onto a platter, top with fresh basil, and serve right away.