Sheet Pan Caprese Stuffed Portobello Mushrooms
Giant portobello mushroom caps stuffed with fresh mozzarella, cherry tomatoes, and fragrant basil roast until the cheese is bubbling and the mushrooms are tender and juicy. This elegant vegetarian dinner takes just minutes to prepare and delivers the classic flavors of a caprese salad in a hearty and satisfying form.
Giant portobello mushrooms stuffed with mozzarella and tomatoes roasted on a sheet pan for a stunning vegetarian caprese dinner.
Nutrition per serving
Ingredients
Protein
Vegetables
Dairy
Fat
Seasoning
Instructions
Prep the Mushrooms
Preheat oven to 400 degrees F and line a sheet pan with parchment paper. Use a damp paper towel to clean the portobello caps then use a spoon to gently scrape out the dark gills from the undersides to create more room for the filling.
Oil and Arrange
Brush both sides of each portobello cap generously with olive oil and season with salt and pepper. Place them gill side up on the prepared sheet pan, spacing them evenly across the pan so they do not overlap.
Stuff and Roast
Fill each mushroom cap with halved cherry tomatoes and then layer fresh mozzarella slices on top. Roast at 400 degrees F for 15 to 18 minutes until the mushrooms are tender and releasing their juices and the cheese is melted and beginning to bubble.
Garnish and Drizzle
Remove the pan from the oven and immediately scatter fresh basil leaves over the hot mushrooms. Drizzle with balsamic glaze just before serving and season with an extra pinch of flaky salt and cracked black pepper for the finishing touch.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.