Can you make Caprese Stuffed Portobello Mushrooms ahead of time?

Absolutely. Caprese Stuffed Portobello Mushrooms are an ideal make-ahead dish for busy weeknights or entertaining. You can prepare the mushrooms—clean, dry, and brush with garlic butter—then stuff them with mozzarella and tomatoes. Store them uncooked in the fridge, covered with plastic wrap or in an airtight container, for up to 24 hours. When ready to serve, simply pop them under the broiler for 8 minutes. This approach maintains the texture and ensures the flavors remain vibrant. You can also make the balsamic glaze ahead and store it in the fridge—it reheats well and lasts for days.

Are Caprese Stuffed Portobello Mushrooms healthy for a low-carb diet?

Yes, Caprese Stuffed Portobello Mushrooms are a fantastic low-carb, keto-friendly, and gluten-free option. Portobellos are naturally low in carbohydrates and calories while being rich in fiber, potassium, and antioxidants. The fresh mozzarella provides protein and calcium, and the tomatoes offer a good dose of vitamin C and lycopene. If you’re on a keto diet , these mushrooms are a great way to indulge in bold flavors without breaking your macros. Just skip the optional brown sugar in the balsamic glaze if you're watching your sugar intake.

What kind of cheese works best besides mozzarella?

While mozzarella is traditional in Caprese Stuffed Portobello Mushrooms , there are other delicious alternatives if you want to get creative. Try: Burrata for extra creaminess Goat cheese for a tangy twist Provolone or fontina for more melt and stretch Parmesan for a sharp, nutty finish on top These cheese swaps can add complexity and variety, especially if you’re serving the mushrooms to a crowd. Just make sure the cheese you choose pairs well with tomato and basil, so you still keep that caprese essence alive.

How do I keep mushrooms from getting soggy?

One of the most common challenges with Caprese Stuffed Portobello Mushrooms is avoiding sogginess. To prevent that, follow these tips: Dry the mushrooms completely after washing—no excess moisture! Brush with garlic butter, not soak —a light coat seals in flavor without excess grease. Pre-bake or broil cap-side down before stuffing to allow internal moisture to cook out. Don’t overstuff —too many wet ingredients like tomatoes can cause pooling. Letting them rest a few minutes after cooking also helps juices settle, keeping the final bite firm, not mushy.

Can I air-fry stuffed portobellos instead of baking?

Yes, and it's a game-changer. Caprese Stuffed Portobello Mushrooms can be made in the air fryer for a quick, mess-free experience. Simply preheat your air fryer to 375°F , place the prepared mushrooms in the basket, and cook for about 6–8 minutes or until the cheese is melted and bubbly. The air fryer produces crisp edges and keeps the insides tender, all while using less energy and time than a conventional oven. Just make sure to use parchment or foil for easy cleanup.

What's the best way to serve these for guests?

For entertaining, Caprese Stuffed Portobello Mushrooms offer a stylish yet simple presentation. Here’s how to impress: Serve whole as a plated appetizer or light main course Slice into quarters for finger-friendly party bites Top with a full basil leaf and drizzle the balsamic glaze just before serving You can even use smaller baby bella caps for bite-sized versions—perfect for cocktail parties or tapas nights. Want to build a full vegetarian spread?

Caprese Stuffed Portobello Mushrooms – 5 Irresistible Reasons to Love This Dish

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Author: Maria
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Description

Caprese Stuffed Portobello Mushrooms are a fresh and flavorful low-carb dish featuring meaty mushroom caps filled with juicy cherry tomatoes, creamy mozzarella, and fragrant basil, then baked to perfection and drizzled with a sweet balsamic glaze.

Ingredients

Units Scale

4 large Portobello mushroom caps, stems and gills removed
2 tbsp olive oil
Salt and pepper, to taste
1 cup cherry tomatoes, halved
1 cup fresh mozzarella, cubed or sliced
1/4 cup fresh basil leaves, chopped
2 tbsp balsamic glaze (store-bought or homemade)
2 cloves garlic, minced

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Brush both sides of the mushroom caps with olive oil and season with salt and pepper. Place on the prepared baking sheet, gill side up.
In a bowl, mix cherry tomatoes, mozzarella, garlic, and chopped basil.
Spoon the tomato-mozzarella mixture evenly into each mushroom cap.
Bake for 15–18 minutes or until mushrooms are tender and cheese is melted and bubbly.
Drizzle with balsamic glaze and garnish with extra basil before serving.

Notes

Pat mushrooms dry before baking to prevent sogginess.
Use heirloom cherry tomatoes for extra flavor and color.
Top with a sprinkle of grated Parmesan for added richness.

Nutrition

Serving Size: 1 stuffed mushroom
Calories: 180
Sugar: 3g
Sodium: 250mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 9g
Cholesterol: 20mg

Find it online: https://cooktune.com/caprese-stuffed-portobello-mushrooms/