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Garlic butter smothered and bursting with flavor, these Caprese Stuffed Portobellos are loaded with fresh mozzarella cheese and juicy grape tomatoes, then finished with a drizzle of rich balsamic glaze. They’re the ultimate way to enjoy caprese stuffed mushrooms with a bold, mouthwatering twist.
If you love garlic butter mushrooms, this recipe takes them to the next level by pairing them with the classic Italian combination of tomato, mozzarella, and basil. These caprese portobello mushrooms are not only simple to make but also utterly irresistible, perfect as an appetizer, side, or even a light main dish. If you’re putting together a spread of easy starters, they also sit beautifully alongside a Cheese Ball Antipasto for a simple antipasto-style platter.
What Makes This Recipe Good
These Caprese Stuffed Portobellos bring together the best of two worlds: rich, garlicky mushrooms and the fresh, vibrant flavors of a traditional Caprese salad. The melted mozzarella over juicy tomatoes creates a creamy, tangy bite that perfectly complements the earthy portobello base. A drizzle of balsamic glaze ties everything together for that irresistible sweet-savory finish.
What makes these caprese stuffed mushrooms stand out is how versatile and satisfying they are. Whether you serve them as caprese portobello mushrooms for a light lunch, a flavorful side dish, or even as vegetarian-friendly main course, they never disappoint. This easy recipe transforms simple ingredients into a dish that feels both rustic and elegant.
What Goes Into Caprese Stuffed Portobellos
A handful of simple, fresh ingredients make these Caprese Stuffed Portobellos shine. The garlic butter gives the mushrooms their irresistible richness, while mozzarella, tomatoes, and basil bring all the classic Caprese flavors to life.
- Portobello Mushrooms: Large, meaty mushrooms act as the base, sturdy enough to hold all the cheesy, garlicky goodness.
- Fresh Mozzarella: Creamy slices of mozzarella melt beautifully into the mushrooms, giving you that signature Caprese indulgence.
- Grape Tomatoes: Sweet and juicy tomatoes balance the richness of the cheese and butter with a burst of freshness.
- Balsamic Glaze: A drizzle of tangy, slightly sweet balsamic glaze elevates the flavors and ties the dish together.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Caprese Stuffed Portobellos
- Preheat the Oven: Set your oven to the grill or broil setting on high heat and position the oven rack in the middle to ensure even cooking.
- Prepare the Garlic Butter: In a saucepan, melt butter with garlic and parsley until fragrant, creating a rich base for the mushrooms.
- Brush the Mushrooms: Coat the bottoms of each portobello cap with the garlic butter and place them buttered-side down on a baking tray.
- Stuff the Filling: Flip the mushrooms, brush the insides with the remaining garlic butter, then layer in mozzarella slices and tomatoes.
- Broil Until Golden: Place tray in the oven and broil until the cheese is bubbling, melted, and lightly golden.
- Finish and Serve: Top with fresh basil, drizzle with balsamic glaze, season with salt to taste, and serve immediately while warm.
To balance the rich flavors of these Caprese Stuffed Portobellos, try pairing them with something a little surprising from the sweet side of the menu. A chilled glass of Strawberry Rosé Slushies (Frosé) adds a refreshing, fruity note that cuts through the garlicky mushrooms beautifully. For dessert, Churro Lava Cakes bring a playful twist with their gooey, cinnamon-sugar filling, creating an indulgent contrast to the savory portobellos. And if you’d like to keep things light but still unique, Mango Coconut Cheesecake Parfaits layer tropical sweetness with creamy richness, making every bite feel like a sunny escape alongside the earthy mushrooms.
Recipe FAQ’s
Large portobello mushrooms are best because they’re sturdy and create a natural “bowl” for the filling, but you can also make mini versions using large white or cremini mushrooms.
No, the mushroom skin is edible and adds texture. Just clean them well and pat dry before adding the filling.
Make sure the mushrooms are thoroughly dried before brushing with garlic butter, and avoid overbaking so they hold their meaty texture.
WATCH US MAKE Caprese Stuffed Portobello Mushrooms RIGHT HERE!
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Caprese Stuffed Portobello Mushrooms
Ingredients
Garlic butter
- 2 tablespoons butter
- 2 cloves garlic crushed
- 1 tablespoon fresh parsley chopped
Mushrooms:
- 5-6 large Portobello mushrooms stem removed, washed and dried thoroughly with a paper towel
- 5-6 fresh mozzarella cheese balls, sliced thinly
- 1 cup grape or cherry tomatoes, sliced thinly
- 1 pinch fresh basil shredded to garnish
Balsamic Glaze: (or you can use store bought, or this recipe)
- 1/4 cup balsamic vinegar
- 2 teaspoons brown sugar optional
Instructions
Stuffed Portobello Mushrooms
- Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
- Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
- Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in colour (about 8 minutes).
- To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
Balsamic Glaze
- (If making from scratch, prepare while mushrooms are in the oven.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wonderful recipe…!
I made these for a friend who is herself a gourmet chef who once owned a catering business . Everyone at the dinner party loved them. The only difference was I scooped out all the black stuff from the mushroom with a fruit spoon first. She also suggested we mix the mozzarella pieces and grape tomatoes with a little extra virgin olive oil before putting them in the mushroom which we did. Like I said everybody loved them.
Made these tonight with garlic aioli angel hair pasta, and I’m telling you, it was heaven in my mouth! I only made two, and wish I’d made more. I’ve been searching for meatless recipes for a couple of months, and will certainly add this one to my finds. One of the very best recipes I’ve come across online, seriously! If you like Caprese Salad and portabellas, you’r gonna love this! m-m-m 🙂
delicious,delicious,delicious!!!!! Could eat these daily!!
Thank you for the Amazing recipe
I love portabella mushrooms. When I saw this recipe, I just had to try it. OmG what an amazing flavor experience. My new favorite way to enjoy them. THANK YOU for this wonderfully easy and most delicious recipe. 🙂 ♡
You’re welcome Melanie! Thank you for your feedback! I’m SO HAPPY you liked this recipe! It’s one of our favourites too 🙂 X
No…No, Karina – Don’t get me wrong. They were fabulous! I will definitely make them again and again. Everyone loved them. I was just wondering if cooking them too long could have produced the liquid. Next time I will be careful not to cook them to the point were liquid would be released. Thanks for your response.
Hi Karina! I made these last night and they were delicious! Perhaps I baked mine too long because the mushrooms started to release their juices and then I had a soupy presentation. Is that normal? I made my own balsamic glaze and maybe it wasn’t thick enough.
Hi Karen. Baking them for longer they will start to release their natural juices. I’m not sure what could have happened unfortunately! I’m sorry they didn’t turn out for you!
I can’t wait to try these. They are right up my ally! Thanks
It’s just wonderful! LOOK at THAT color! ^_^
I served these last night at a dinner party and people went crazy for them! I prepped everything the night before and just popped them in the oven right before I needed them. The butter/garlic/herb mixture smelled like heaven when I was cooking it!
One last thing… I love that the recipe gave permission to use store bought glaze. I made everything else on my menu from scratch, but a glaze just wasn’t something I had time to do!
Meagan that’s amazing! I’m so happy to read your comment, and that everyone loved these! Aw so cool. Thank you so much for coming by and sharing this with me! My night is made!