I enjoy stuffed mushrooms as a delightful side dish or appetizer. When filled with crab meat, they can easily serve as a main dish too. These stuffed portobello mushrooms feature melted mozzarella cheese and cherry tomatoes, creating a delicious Caprese variation.
Stuffed Portobello Mushrooms
There are numerous options for fillings when it comes to mushrooms. While many recipes include panko breadcrumbs, I have discovered that they are equally delicious without them. You can use parmesan cheese, cream cheese, or goat cheese to add a creamy texture. Alternatively, you can try stuffing them with vegetables, diced artichoke hearts, or sautéed red bell peppers. They also pair well with a sprinkle of fresh parsley or a drizzle of balsamic vinegar on top.
This Caprese mushroom version is low-carb, gluten-free, and suitable for a keto diet. I like to finish them off with a light drizzle of homemade raspberry vinaigrette. You could also consider adding some freshly chopped oregano or cracked black pepper after cooking.
The garlic-infused butter sauce adds another layer of flavor to these mushrooms. The combination of melted mozzarella, tangy tomatoes, and fragrant basil creates a delightful taste.
Different Mushroom Varieties
For this recipe, I use large portobello mushrooms. Their size and meaty flavor work exceptionally well. However, you can also use other types of mushrooms. The common white mushrooms found in grocery stores are essentially the baby version of portobellos. If allowed to mature, the white mushrooms darken and develop a richer flavor. This intermediate stage is sold as cremini mushrooms. When fully grown, they become portobello mushrooms.
Portobellos offer the strongest mushroom flavor and have the least water content among the various types. However, if you prefer, you can use white mushrooms, cremini mushrooms, or baby bella mushrooms for this recipe.
Preparing the Mushrooms
Once you have your mushrooms, the next step is to prepare them for stuffing. Start by removing the mushroom stems, which is a simple task. I like to save these stems for other dishes, such as stir-fries or omelets.
Next, you can give the mushrooms a quick rinse to eliminate any dirt. Traditionally, it is recommended to clean mushrooms by wiping the outside with a damp paper towel. Mushrooms absorb water easily, so submerging them can affect their flavor.
INGREDIENTS
6 portobello mushroom caps
2 tablespoons butter (or olive oil)
2 cloves garlic, minced
½ cup mini fresh mozzarella balls
½ cup cherry tomatoes
¼ teaspoon salt
4 leaves fresh basil, thinly sliced
2 tablespoons raspberry vinaigrette (optional)
INSTRUCTIONS
1. Preheat the oven to 400°F (200°C).
2. Use a spoon to remove the gills from the inside of the portobello mushroom caps.
3. In a small saucepan, combine the butter or olive oil with the minced garlic.
4. Heat the mixture over low heat and let it simmer for 2-3 minutes until the garlic becomes fragrant, without browning or crisping.
5. Brush each mushroom cap, both inside and out, with the garlic butter. Place the prepared mushrooms in an oven-proof skillet or baking sheet.
6. Cut the mini mozzarella balls in half and slice the cherry tomatoes.
7. Fill each mushroom cap with mozzarella and tomatoes, then sprinkle them with salt.
8. Bake the mushrooms in the preheated oven for 20 minutes until the cheese has melted and the mushrooms are tender.
9. Once cooked, garnish the mushrooms with sliced basil and drizzle with raspberry vinaigrette if desired.
NOTES
– Alternatively, you can use smaller baby bella mushrooms for bite-sized appetizers.
– Store any leftovers in an airtight container in the refrigerator.
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