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The Fresh Caprese Stuffed Portobellos are a delightful fusion of two classic Italian elements: the vibrant Caprese salad and the hearty Portobello mushroom. This dish traces its roots back to the picturesque island of Capri, where locals have celebrated the simplicity and freshness of tomatoes, mozzarella, and basil for generations. The Caprese salad, known for its bright flavors and colorful presentation, embodies the essence of Italian cuisine — using high-quality ingredients to create dishes that are not only delicious but also visually appealing.

Fresh Caprese Stuffed Portobellos

Discover the vibrant flavors of Italy with Fresh Caprese Stuffed Portobellos, a delicious blend of classic Caprese salad and hearty Portobello mushrooms. This dish features juicy tomatoes, creamy mozzarella, and fragrant basil all nestled inside meaty mushroom caps, creating a refreshing and satisfying experience. Perfect for summer barbecues or cozy dinners, these stuffed Portobellos are easy to customize for various dietary preferences, making them a versatile and crowd-pleasing favorite. Enjoy a taste of Italy at your next gathering!
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Ingredients
  

4 large Portobello mushrooms

1 cup cherry tomatoes, halved

1 cup fresh mozzarella balls (bocconcini), drained

1/2 cup fresh basil leaves, chopped

3 tablespoons balsamic glaze

2 tablespoons extra virgin olive oil, plus 1 tablespoon for drizzling

2 cloves garlic, minced

Salt and freshly cracked black pepper, to taste

1/4 cup grated Parmesan cheese (optional, for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it's hot and ready for baking.

    Prepare the Mushrooms: Carefully clean the Portobello mushrooms with a damp cloth, taking care to remove any dirt. Remove the stems and use a spoon to gently scrape out the dark gills inside the mushroom caps, creating more room for the delicious filling.

      Make the Filling: In a medium mixing bowl, combine the halved cherry tomatoes, drained mozzarella balls, chopped basil leaves, and minced garlic. Add 2 tablespoons of balsamic glaze and 2 tablespoons of olive oil. Season the mixture with salt and freshly cracked black pepper to taste. Stir gently to ensure all ingredients are well combined.

        Stuff the Mushrooms: Place the prepared Portobello mushrooms gill side up on a baking sheet lined with parchment paper. Generously fill each mushroom cap with the tasty tomato and mozzarella mixture, ensuring an even distribution.

          Drizzle with Olive Oil: Take the remaining tablespoon of olive oil and drizzle it over the stuffed mushrooms, enhancing their flavor and keeping them moist during baking.

            Bake the Mushrooms: Transfer the baking sheet to the preheated oven and bake for about 20 minutes, or until the mushrooms are tender and the cheese is melted, bubbly, and slightly golden.

              Garnish and Serve: Once baked, remove the stuffed mushrooms from the oven. For an extra touch, drizzle with additional balsamic glaze and sprinkle grated Parmesan cheese on top, if desired. Serve warm and enjoy the vibrant flavors of this delightful dish.

                Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings