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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.
I have made these twice now, The second time they were fantastic. Here’s what I found …. medium sized portobellos make a much more tender dish than do large ones. Don’t hesitate to let the mushrooms crisp up in the broiler…. I broiled the medium ones for a full 8 minutes and they were fantastic. I couldn’t get the balsamic drizzle to thicken (high altitude) either time, but the juicy “drizzle” worked just as well …. maybe better. Don’t be shy with the garlic and the butter in step one — gives the mushrooms a really nice flavor. and…. after a bit of on line research …. I did not wash the mushrooms the second time, just brushed with a damp towel. The mushrooms really absorbed the garlic butter very, very nicely. These are now a summer staple in our house.
This is incredible…I made it for dinner tonight and will make it again….wonderful meal.
Made tonight, and they were wonderful. I used unsalted butter only b/c of dietary restrictions from Dr. Will be making weekly from here on out..Absolutely delish!!
Thanks
Kathy
That sounds great! I am so glad that you made it the best way for you and your family. Thank you for choosing one of my recipes! Have a great weekend!
How do get the recipe all it shows is the picture!
Hi! I’m so sorry about this. It seems to be a technical issue on mobile only and we are working on it right now. The recipes are on desktop if you need them urgently! Hopefully we will have all recipes up again soon! Thank you for your patience! Karina X
I read all of the comments before I made these. The first time I cleaned and patted dry and left a paper towel in them as I prepped everything else. Had a lot of liquid. The next night I decided to do what I do with eggplant. I salted the inside heavily after cleaning and patting dry, then I stuffed with paper towels and turned upside down for about an hour and a half. Cooked per recipe but used a lot of the garlic/butter. About the only liquid that came pouring out was the garlic/butter with a little tomato juice. Was wishing I would have had some crusty bread to sop it up. I do have to admit I am not a big fan of balsamic but with the sugar I am now a big fan. I do like the idea of smaller portobellos as an appetizer but this is now a new favorite taste treat. By the way, the salt drained off with the liquid for the most part
I had to comment on this amazing recipe! I made it tonight with garlic/olive oil angel hair pasta as a side.. I forgot to buy tomatoes so I roasted a red pepper in the oven and used that. It was so outrageous that my husband volunteered to do all the dishes!! I can’t wait to try it with the tomatoes. Thank you….This is a must try!!!
That all sounds amazing! I am so glad that it was a hit and that you didn’t have to do dishes! YAY! Winner! Way to go!
tasted great, I just need to figure out how to dry them better (microwave for a minute or two maybe?) as they relased a ton of moisture. guess I didnt dry them well enough, but the wife really enjoyed them. will definitely be trying again next week for perfecttion
Did you clean the mushrooms out or just remove the stem? They look great!
these look amazing but I wonder if throwing them on the BBQ wouldn’t kick it up a notch?!
Hua sounds great!
Absolutely perfect! I made a giant one of these tonight and am now kicking myself I didn’t buy more at the farmers market! Seriously delicious, thank you!