Caprese Stuffed Portobello Mushrooms Recipe

Cook Time: 20 minutes

Ingredients

• 4 portobello mushrooms
• 4 teaspoons olive oil
• 4 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• 5 slices fresh mozzarella cheese, divided
• 1/2 cup gourmet cherry tomatoes, halved
• 2 basil leaves, thinly sliced
• 1 tablespoon balsamic glaze, or as needed

Directions

Step 1: Preheat the oven to 375F (190C). Line a baking sheet with parchment paper.

Step 2: Remove the mushroom stems and carefully remove the gills from each portobello mushroom. Place the mushrooms, cap side down, on a wire rack over the prepared baking sheet.

Step 3: Bake in the preheated oven for about 15 minutes, or until the mushrooms have released their liquid.

Step 4: While the mushrooms bake, whisk together the olive oil and minced garlic in a small bowl. Season with salt and freshly ground black pepper to taste.

Step 5: Once the mushrooms are done, remove them from the oven and drain off any excess liquid. Flip the mushrooms over and return them to the baking sheet.

Step 6: Place one slice of fresh mozzarella cheese into each mushroom cavity. Lightly drizzle the olive oil and garlic mixture over the cheese.

Step 7: Preheat the broiler and set the rack about 6 inches from the heat source. Broil the mushrooms for about 5 minutes, or until the cheese is golden and bubbly.

Step 8: While the mushrooms broil, prepare the topping. In a bowl, combine the halved cherry tomatoes with the remaining mozzarella, cut into cubes.

Step 9: Spoon the tomato and mozzarella mixture evenly into the mushroom caps. Top with thinly sliced basil leaves and drizzle with balsamic glaze.

Nutrition Facts (per serving)

Calories	151
Total Fat	11g (14% DV)
Saturated Fat	4g (22% DV)
Cholesterol	23mg (8% DV)
Sodium	259mg (11% DV)
Total Carbohydrate	6g (2% DV)
Dietary Fiber	1g (3% DV)
Total Sugars	4g
Protein	7g (15% DV)
Vitamin C	4mg (4% DV)
Calcium	157mg (12% DV)
Iron	1mg (3% DV)
Potassium	184mg (4% DV)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Servings: 4

Author: TheDailyGourmet

Origin Story

The Caprese Stuffed Portobello Mushrooms dish draws inspiration from the famous Caprese salad, a traditional Italian dish originating from the island of Capri in the Campania region. The Caprese salad combines fresh tomatoes, mozzarella, basil, olive oil, and balsamic vinegar, symbolizing the colors of the Italian flag. The stuffed mushroom version marries this fresh and vibrant combination with the earthy, meaty flavor of Portobello mushrooms, creating a flavorful, hearty appetizer or side dish.

Regional Variations

While the Caprese salad is universally known, regional variations of this dish can be found throughout Italy. The stuffed mushroom version, however, is more of a modern twist, popularized in both Italy and international kitchens. In some areas of Italy, mushrooms are often used as a base for many savory dishes, particularly in central and northern regions where mushrooms are abundant. This recipe has evolved to incorporate more contemporary Italian flavors, merging the traditional Caprese ingredients with mushrooms, making it a unique fusion of classic and modern Italian cuisine.

Differences from Similar Dishes

Unlike the classic Caprese salad, which is a fresh dish served cold, Caprese Stuffed Portobello Mushrooms are baked or broiled, offering a warm and more filling alternative. The Portobello mushrooms add a depth of flavor and texture, making this dish more substantial and versatile as either a main course or side dish. Additionally, while the Caprese salad typically uses small mozzarella balls (bocconcini), this recipe calls for slices of fresh mozzarella that melt beautifully on top of the mushrooms, contributing to a richer experience compared to the traditional salad.

Where Its Typically Served

Caprese Stuffed Portobello Mushrooms are often served in Italy as part of a lighter meal, especially during the summer months when fresh tomatoes and basil are at their peak. They are also popular in vegetarian-friendly meals or as an appetizer at dinner parties. In the United States and other countries, the dish is commonly featured in Italian restaurants as a starter or as a vegetarian entre, offering a hearty and flavorful option for those avoiding meat. They can also be paired with steak or grilled meats, making them a versatile addition to various menus.

Interesting Facts

• The Portobello mushroom, used as the base for this recipe, is a mature form of the Agaricus bisporus mushroom, the same species used for white button and cremini mushrooms.
• Fresh mozzarella, which is a key ingredient in this dish, was originally made from water buffalo milk and is a staple in Southern Italy, particularly in regions like Campania and Puglia.
• The Caprese salad, from which this dish is inspired, was reportedly created in the 1920s by a chef on the island of Capri who wanted to celebrate Italy's new national identity following the country's unification.
• This dish is a great example of how traditional recipes can be adapted to accommodate modern tastes and dietary preferences, providing a delicious, vegetarian alternative to meat-heavy dishes.

FAQ about Caprese Stuffed Portobello Mushrooms Recipe