Description
A delightful Caprese-inspired appetizer featuring juicy grape tomatoes sautéed with garlic and fresh basil, stuffed into tender Portobello mushroom caps, topped with mozzarella and Parmesan cheese, and baked to melty perfection. This recipe offers a fresh, flavorful, and elegant way to enjoy classic Caprese flavors with a savory mushroom base.
Ingredients
Scale
Tomato Mixture
- 2 tablespoons olive oil
- 1 pint grape or cherry tomatoes
- 1/2 teaspoon kosher salt
- Fresh ground pepper, to taste
- 6 cloves garlic, minced
- 1/4 cup fresh basil leaves, sliced thin and divided
Mushrooms and Cheese
- 4 Portobello mushrooms, stems removed
- 8 pieces mini mozzarella balls (ciliegine), each sliced in half
- 2 tablespoons grated Parmesan cheese
- Additional olive oil to drizzle
Instructions
- Sauté Tomatoes: Heat 2 tablespoons of olive oil over medium-high heat in a sauté pan. Add the grape or cherry tomatoes (ensure they are dry to avoid oil splatter), 1/2 teaspoon kosher salt, and a generous pinch of freshly ground pepper. Cook the tomatoes for about 5 minutes until they begin to brown and blister. Pierce a few tomatoes with a sharp knife to release their juices.
- Simmer Tomatoes: Cover the pan and let the tomatoes cook for another 10 minutes to soften further. When they start to soften, add the minced garlic and half of the sliced basil leaves, stirring to combine. Reduce the heat to low, cover again, and cook for an additional 5 minutes until most tomatoes have softened and burst open.
- Prepare Mushrooms: While the tomatoes cook, preheat your oven to 350°F (175°C). Lightly spray or oil a baking dish or pan. Place the Portobello mushroom caps into the dish, gill side facing up, ready to be stuffed.
- Assemble Mushroom Caps: Evenly divide the tomato mixture among the 4 mushroom caps. Spoon any extra tomato mixture around the mushrooms in the dish. Place 4 mozzarella halves on or around the tomatoes in each mushroom cap. Sprinkle each mushroom generously with grated Parmesan cheese and drizzle with additional olive oil if desired.
- Bake: Place the baking dish in the preheated oven and bake for approximately 20 minutes, or until the mushrooms have softened and the cheese has melted. Optionally, switch to the broiler for about 30 seconds at the end to brown the cheese lightly for added texture and flavor.
- Garnish and Serve: Remove the mushrooms from the oven, sprinkle with the remaining fresh basil leaves, and serve warm as a delicious appetizer or light main course.
Notes
- A delicious twist on your favorite summer Caprese salad, perfect for warm weather entertaining.
- Make sure tomatoes are dry before sautéing to prevent oil splatters.
- Broiling briefly adds a nice golden brown finish to the cheese.
- Use fresh basil for the best vibrant flavor and garnish.
- Can be served as a vegan version by substituting mozzarella and Parmesan with plant-based alternatives.
Nutrition
- Serving Size: 1 serving (1 stuffed mushroom cap)
- Calories: 125 kcal
- Sugar: 5 g
- Sodium: 363 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 4 mg
