Caprese Stuffed Garlic Butter Portobellos Recipe

I stuffed meaty portobello caps with cherry tomatoes, creamy mozzarella, and fresh basil, then brushed them with garlic butter and a balsamic glaze to create a savory Stuffed Portabella.

I can’t stop messing with these Caprese Stuffed Garlic Butter Portobellos because they hit in a way few dishes do. I pile meaty portobello mushrooms with soft fresh mozzarella and then theres this mouthfeel thats creamy, a little tangy and totally addictive.

People always assume I spent hours, but its the sort of Portobello Stuffed Mushrooms that looks like a showpiece while being oddly effortless, you know? I bring them to dinners to see who steals the last one, and yep, sometimes I sneak back for seconds before anyone notices.

There’s a secret mix of textures that keeps you guessing.

Ingredients

• Portobello mushrooms: Meaty mushrooms giving fiber, low calories, earthy flavor, soaks up garlic butter.
• Cherry tomatoes: Sweet and tangy, offer vitamin C, some fiber, bright acidity that cuts richness.
• Fresh mozzarella: Soft milky cheese with protein and fat, mild taste, melts gently into mushrooms.
• Basil: Fragrant herb, adds bright green freshness, tiny calories but big flavor boost.
• Garlic butter: Garlic gives aroma and bite, butter brings richness and fat, very savory.
• Balsamic glaze: Sticky sweet and tangy drizzle, concentrates tomatoes acid, adds glossy sweet sour pop.
• Parmesan cheese: Salty umami sprinkle, little protein, sharp note that lifts overall flavor.

Ingredient Quantities

• 4 large portobello mushrooms, stems removed and gills scraped
• 1 pint cherry tomatoes, halved
• 8 ounces fresh mozzarella or bocconcini, torn or sliced
• 1/2 cup fresh basil leaves, loosely packed, plus extra for garnish
• 3 tablespoons unsalted butter, melted
• 2 cloves garlic, minced
• 1 tablespoon extra virgin olive oil for brushing mushrooms
• Salt and freshly ground black pepper to taste
• 1 to 2 tablespoons balsamic glaze, optional
• 2 tablespoons grated Parmesan cheese, optional
• 1 teaspoon dried oregano or Italian seasoning, optional

How to Make this

1. Preheat oven to 400°F (200°C). Clean the portobellos by wiping them with a damp paper towel, remove stems and scrape out the gills with a spoon so they hold the filling better, then pat dry.

2. Make the garlic butter: melt 3 tablespoons unsalted butter in a small bowl or pan, stir in the 2 minced garlic cloves and 1 teaspoon dried oregano or Italian seasoning if using, then add a pinch of salt and pepper and let it sit a minute so the garlic infuses.

3. Halve the cherry tomatoes and toss them with about half the garlic butter, a little salt and pepper. If they seem watery, drain or pat them dry so the mushrooms don’t get soggy.

4. Brush the mushroom caps all over with the tablespoon of extra virgin olive oil and season with salt and pepper. Place them gill-side up on a baking sheet lined with parchment or foil.

5. Fill each mushroom: divide the tomato halves among the caps, then tuck pieces of the fresh mozzarella or bocconcini in with the tomatoes so it melts into the filling. Tear half a cup of basil leaves and mix a few pieces into each one, saving extra for garnish.

6. Spoon the remaining garlic butter over the filled mushrooms and, if you like, sprinkle a little grated Parmesan on top for extra flavor.

7. Bake at 400°F for about 12 to 18 minutes, until the mushrooms are tender and the mozzarella is melted. Baking time depends on mushroom size so check at 12 minutes.

8. For a golden top, switch the oven to broil for 1 to 2 minutes but watch closely so the cheese doesn’t burn.

9. Remove from oven, drizzle 1 to 2 tablespoons balsamic glaze over each mushroom if using, scatter remaining fresh basil and a final sprinkle of Parmesan, then let rest a minute before serving.

Equipment Needed

1. Rimmed baking sheet lined with parchment or foil
2. Small bowl or small saucepan for melting butter and mixing garlic
3. Pastry brush to oil the mushroom caps and paint on garlic butter
4. Sharp chef’s knife for halving tomatoes and slicing mozzarella
5. Cutting board
6. Spoon for scraping gills and stirring
7. Measuring spoons (tablespoon and teaspoon)
8. Tongs or a thin spatula to lift the mushrooms off the sheet
9. Oven mitts for safe handling of the hot tray

FAQ

Caprese Stuffed Garlic Butter Portobellos Recipe Substitutions and Variations

• Portobello mushrooms: try large eggplant slices or thick-cut zucchini steaks as a meaty base (brush with oil and roast a bit longer), or use cremini/baby portobellos if you want smaller caps.
• Cherry tomatoes: swap with halved grape tomatoes or diced plum tomatoes, or use rehydrated sun-dried tomatoes for a concentrated sweet-tangy punch.
• Fresh mozzarella/bocconcini: use burrata for extra creaminess, crumbled feta for a saltier tang, or sliced provolone for a milder, meltier option.
• Unsalted butter: replace with extra virgin olive oil or garlic-infused oil for a lighter, dairy-free finish, or use ghee for a richer, nuttier flavor (adjust salt if using salted substitutes).

Pro Tips

1) Dont skip patting the tomatoes and cheese dry, watery filling is the number one soggy-mushroom killer. If youre using bocconcini squeeze the little balls gently and tear the mozzarella instead of slicing so it melts faster and more evenly.

2) If your mushrooms look super juicy, give them a quick solo roast for 6 to 8 minutes first so they lose some water, then fill and finish. Saves the filling from turning into soup, trust me I learned the hard way.

3) Use high heat and watch closely when you broil, cheese can go from golden to burned in 30 seconds. Move the rack up a notch for a fast browning, or take them out a minute early if your oven runs hot.

4) Add fragile herbs and balsamic only after baking, fresh basil wilts and turns dark if exposed to long heat and the glaze tastes brighter if drizzled at the end. Also tear the basil, dont chop it fine, it looks nicer and keeps more flavor.

5) For extra texture sprinkle a thin layer of panko mixed with grated Parmesan on top before the last minute of cooking, it gives a crunchy contrast and makes the dish feel fancier with almost no extra work.