If you enjoy the flavours of garlic bread or bruschetta, you will love my recipe for Caprese-Stuffed Portobello Mushrooms!
There are all the flavours of these traditional Italian foods, but a bit healthier as this recipe is much lower in carbs.
Make this recipe at your next cookout and I guarantee these will be a hit!
A Cheesy & Flavourful Filling
￼ if you are a cheese lover, you will really enjoy this recipe as the majority of this filling for the portobello mushrooms is made of cheese.
I use shredded mozzarella cheese in this recipe because it is mild in flavour, and it allows the flavours of the garlic, parsley, basil, and tomatoes to come through.￼￼￼￼ Mozzarella’s mild flavour it’s still delicious and it also offers yummy stringy texture when the mushroom is sliced.￼ Plus, mozzarella is a key ingredient in any Caprese salad!￼
Grilled for Extra Flavour
Since summer is just around the corner, I develop this recipe to be cooked on the barbecue. It adds such a nice flavour and makes the mushroom so juicy!
To ensure that the mushrooms get totally cooked through, I grill the mushroom (hollow side down) for five minutes. Then I remove the mushrooms from the barbecue, fill it with the cheese filling, ￼then top with sliced cherry tomatoes and panko breadcrumbs for crunch. Finally, I returned the stuffed mushrooms back to the barbeque and cook for another five minutes to let the rest of the mushroom cook through…and to allow the cheese to melt.!
If you do not have a barbeque check out the recipe notes to see how to make these Caprese-Stuffed Portobello Mushrooms in your oven!￼
I hope you enjoy this recipe for Caprese-Stuffed Portabello Mushrooms this summer! Check out my YouTube video below to see how I make this recipe from start to finish. Don’t forget to like the video and subscribe to my channel!￼
Get the Recipe!
Caprese Stuffed Portobello Mushrooms
- 1 cup mozzarella cheese grated
- 1 clove garlic finely grated
- 6 basil leaves finely chopped
- 1/4 cup parsley finely chopped
- 1 tablespoon butter at room temperature
- 4 portobello mushrooms
- 4 tablespoons avocado oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 cherry tomatoes sliced
- 1/2 cup Panko breadcrumbs
- Preheat your grill to 350 degrees F.
- Begin by preparing the filling, add the mozzarella, garlic, basil, 2 tablespoons parsley, and butter to a bowl. Mix until combined and set aside.
- Next prepare the mushrooms. To prepare the portobello mushrooms, remove the stem and use a teaspoon to remove the dark gills from the mushroom. Discard the stem and gills of the mushrooms.
- Combine the avocado oil, salt and pepper in a small bowl and mix to combine. Use a pastry brush to brush the oil mixture all over the inside and outside of the portobello mushrooms.
- Once hot, add the mushrooms to the grill, hollow side down. Cover and let cook for 5-6 minutes, or until the inside of the mushroom has softened and has light char marks. Remove the mushrooms for the grill and place on a plate.
- Divide the cheese filling evenly amongst the four mushrooms, placing it in the centre of each hollow mushroom cap. Press the filling down gently to ensure it does not fall out.
- Top each mushroom with 3-4 slices of cherry tomato, followed by a sprinkle of breadcrumbs.
- Return the mushrooms to the grill (filling side up), cover and let cook for another 5 minutes, or until the bottom of the mushroom has softened and all the filling has melted.
- Remove from the heat and garnish with an extra sprinkle of chopped parsley. Serve and enjoy!