Italian · easy
Caprese Stuffed Portobello Mushrooms
Meaty portobellos filled with tomatoes, fresh mozzarella, and basil.
- 25 min
- Total
- 4
- Serves
- $15.00
- Est. cost
- 240
- Cal/serving
Dietary, as tagged
- Vegetarian
- Gluten-free
- Meatless
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Portobello Mushroom Caps4 large
- Fresh Mozzarella8 oz
- Roma Tomatoes2 medium
- Fresh Basil8 leaves
- Balsamic Glaze2 tbsp
- Olive Oil2 tbsp
- Garlic2 cloves
Method
- 01
Preheat oven to 400F. Remove mushroom stems and gills. Brush with olive oil.
- 02
Roast cap-side up on a sheet pan for 5 minutes.
- 03
Flip mushrooms. Fill with sliced tomato and mozzarella. Mince garlic over top.
- 04
Roast 8-10 minutes until cheese is bubbly and golden.
- 05
Top with fresh basil and drizzle with balsamic glaze.
- 240
- Calories
- 14g
- Protein
- 8g
- Carbs
- 16g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
