Caprese Stuffed Portobello Mushrooms
Juicy caprese stuffed portobello mushrooms topped with fresh caprese salad. A simple, yet flavorful side that is delicious all summer long!
These caprese stuffed portobello mushrooms are hearty and juicy, full of ripe tomatoes, mozzarella, and basil for the best taste.
We load these large mushroom caps full and grill them to perfection. A summertime side dish that is easy to make and has so much flavor.
Try this grilled stuffed portobello mushroom recipe with our Chicken Stuffed Zucchini for the best meal!
What is Caprese?
Caprese is a combination of fresh mozzarella, tomatoes, and basil.
For this caprese-inspired stuffed mushroom, we use these classic flavors and pack them into a large portobello mushroom cap that has been grilled.
It still has the fresh flavors of caprese and the earthy goodness of the mushroom. To add a little zing, balsamic dressing is a tasty addition.
Reasons to Love this Recipe
I love sharing recipes that I love to make and eat. And these caprese portobello mushrooms are so juicy and grill up nicely that’ll you’ll be sure to fall in love with this recipe too.
- Perfect for Grilling – Mushrooms are super simple to grill and take no time at all. You can grill these up while you finish off your other summer grilling recipes.
- Easy Recipe – This stuffed portobello recipe is so easy. Simply grill the mushrooms and fill with the tossed caprese mix and a drizzle of balsamic dressing.
- Flavorful – The tomatoes are juicy and soak into the earthy grilled mushroom. Combined with the fresh basil and salty mozzarella for a delicious bite.
- Versatile – Grilling the mushrooms can be the first step to more stuffed mushroom recipes. Use this tomato and mozzarella stuffed mushroom recipe to build on or switch out ingredients and make it your own.
These meaty stuffed mushrooms are filled with the classic caprese ingredients. Simple ingredients that are perfect for summertime grilling.
- Mushrooms – For this caprese salad stuffed mushroom recipe, I like to use portobello mushrooms. They’re large and can hold up to filling with yummy ingredients.
- Filling – We fill up the mushrooms with a classic medley of caprese ingredients such as fresh mozzarella, fresh basil, garlic, and juicy tomatoes.
- Glaze – An optional topping but a perfect one to add a little sweet, tangy dressing that pairs well with the grilled stuffed mushroom with mozzarella and tomatoes.
See the recipe card for quantities.
How to Make Caprese Stuffed Portobello Mushrooms
With only a few steps, this easy stuffed mushroom recipe comes together quickly.
- Prepare the caprese salad by tossing the tomatoes and mozzarella with basil, garlic, and olive oil. Season with salt and pepper, to taste, and set aside.
- Drizzle the inside and the outside of the mushroom caps with olive oil and season with salt and pepper.
- Grill the mushroom caps for about 4-5 minutes per side over medium-high heat on an outdoor gas grill. Remove to a platter.
- Top the mushroom caps with the prepared caprese salad. Drizzle with balsamic glaze, if desired, and serve immediately.
Make this recipe anytime of the week or for special occasions and follow a few of these tips for tasty results.
- Use Large Mushrooms – Portobello mushroom caps come in a variety of sizes. For this recipe, look for large mushroom caps that are not broken around the edge as they will be easier to stuff.
- Hot, Melty Cheese – For melty cheese, once the mushroom is flipped with the cap side down, fill the mushroom with a few pieces of mozzarella. Allow to heat until the cheese begins to melt. Remove from the grill and add the remaining salad ingredients.
- Bake Instead of Grill – If you want to skip grilling portobello mushrooms, you can bake them instead. Lightly coat the mushroom caps in oil and place on a baking sheet with plenty of room around each mushroom. Bake for 25 minutes in a 425 degree oven. Remove from the baking sheet and stuff them with caprese salad.
Caprese flavors stuffed inside a meaty mushroom cap have a beautiful flavor profile. Use this as a way to build more stuffed mushroom recipes either cooked on the grill or baked in the oven.
- Chicken Alfredo Stuffed Portobello Mushrooms – Grill mushrooms and then fill with chicken, spinach, penne pasta, and smother in garlic cream sauce.
- Bacon Cheese Burger Stuffed Portobello Mushrooms – Fill the mushroom caps with burger meat and grill until cooked through. Top with slices of bacon and cheddar cheese. Serve as is or on a bun.
- Spinach and Feta Stuffed Portobello Mushrooms – Grill mushrooms and stuff with fresh spinach, crumbled feta, crispy bacon, and diced tomatoes. Serve with a bright and zesty dressing.
Try one of these tasty variations for stuffed grilled mushrooms, or this Chicken Stuffed Portobello Mushroom with Cheese and Corn.
How to Serve
These grilled stuffed mushrooms serve well as a side dish alongside any of these summer main dishes:
How to Store
Store leftovers in an air-tight container for up to 3 days in the refrigerator. For best results, store the mushrooms and salad ingredients separately.
More Stuffed Vegetable Recipes
- Twice Baked Spaghetti Squash
- Turkey Stuffed Peppers
- Tex-Mex Stuffed Spaghetti Squash
- Sausage and Rice Stuffed Peppers
Grilled portobello caps topped with caprese salad and balsamic glaze. Such a fun and delicious summer side!
- 4 large portobello mushrooms, stems removed (1 1/4 lbs. total)
- 3 medium tomatoes, chopped (2 cups)
- 8 oz. fresh mozzarella cheese, chopped
- 1/4 cup chopped fresh basil
- 2 garlic cloves, minced
- 3 Tbsp. olive oil, plus extra for mushrooms
- Balsamic glaze, for serving, optional
- Kosher salt and fresh ground black pepper
- Preheat the grill on medium heat. Clean and oil the grill grates.
- Drizzle the inside of the mushroom caps with olive oil and season with salt and pepper, to taste. Flip and drizzle the outside with oil, rubbing with your hands to coat. Season with salt and pepper, to taste.
- Grill the mushroom caps for about 4-5 minutes per side. Remove to a platter, gill side up.
- Prepare the caprese salad by combining tomatoes, mozzarella, basil, and garlic. Drizzle with olive oil and toss to combine. Season with salt and pepper, to taste.
- Top the mushroom caps with the salad. Drizzle with balsamic glaze, if desired, and serve immediately.
- Serving: These are best when served right off the grill, slightly warm. You can prepare the caprese salad beforehand and then grill the mushrooms.
- Leftovers: Store leftovers in an airtight container for up to 3 days. It’s best to store the mushrooms and salad separately.
- Recipe originally published July 2016
- Serving Size: 1/2 stuffed mushroom
- Calories: 103
- Sugar: 2.5 g
- Sodium: 216.5 mg
- Fat: 5.5 g
- Carbohydrates: 4.5 g
- Protein: 10.3 g
- Cholesterol: 5.1 mg