Caprese Stuffed Portobello Mushrooms

We've taken the key ingredients of the popular caprese salad — tomatoes, fresh mozzarella and basil — and piled them into portobello mushroom caps to make a delicious and satisfying side dish.

Prep/Cook Time: 40 Minutes, Servings: 4

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1 medium clove garlic, minced
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 4 portobello mushrooms (about 14 ounces), stems and gills removed
• 1 cup halved cherry tomatoes
• ½ cup fresh mozzarella pearls, drained and patted dry
• ½ cup thinly sliced fresh basil
• 2 teaspoons best-quality balsamic vinegar

Directions

1. Preheat oven to 400°F.
2. Combine 2 tablespoons oil, garlic, ¼ teaspoon each salt and pepper in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
3. Meanwhile, stir tomatoes, mozzarella, basil and the remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper together in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the tomato mixture. Bake until the cheese is fully melted and the tomatoes have wilted, about 12 to 15 minutes more. Drizzle each mushroom with ½ teaspoon vinegar and serve.

Nutritional Information

Per Serving: 186 Calories, Total Fat: 16 g, Saturated Fat: 4 g, Cholesterol: 5 mg, Carbohydrates: 6 g, Fiber: 2 g, Total Sugars: 4 g, Added Sugars: 0 g, Protein: 6 g, Sodium: 313 mg, Potassium: 475 mg, Folate: 37 mcg, Calcium: 91 mg

© Dotdash Meredith. All rights reserved. Used with permission.