thepioneerwoman
Stuffed Portobello Mushrooms
Caprese stuffed portobello mushrooms with tomatoes, mozzarella, basil, balsamic glaze, and a crispy panko topping make a great vegetarian main dish recipe.
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●knife
- ●whisk
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
Clean the mushroom caps by wiping away any dirt and cutting off any remaining stem with a paring knife. Scrape off the gills on the underside of each cap with a small round spoon.
2
In a shallow dish, whisk together the garlic, balsamic glaze, 4 tablespoons of the oil, and ½ teaspoon each salt and pepper. Add the mushroom caps and turn to coat. Allow to sit in the marinade for at least ⏱️ 15 minutes and up to ⏱️ 1 hour.
3
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
4
Place the mushrooms on the baking sheet stem-side down. Roast for ⏱️ 10 minutes, then flip. Continue roasting until tender, 5 to ⏱️ 10 minutes more.
5
Meanwhile, in a medium bowl, toss together the tomatoes, mozzarella, Italian seasoning, 1 tablespoon of the oil, and the remaining ¼ teaspoon each salt and pepper. In a small bowl, stir together the panko and parmesan with the remaining 1 tablespoon oil.
6
Divide the tomato and mozzarella mixture among the mushroom caps and sprinkle with the panko mixture.
7
Return the mushrooms to the oven and bake until the cheese is melted and the topping is golden, about ⏱️ 15 minutes more.
8
Serve topped with some basil and a drizzle of balsamic glaze.
Nutrition Facts
calories
221 Calories
fat Content
18 g
fiber Content
2 g
sugar Content
4 g
sodium Content
374 mg
protein Content
7 g
trans Fat Content
0 g
cholesterol Content
14 mg
carbohydrate Content
7 g
saturated Fat Content
5 g
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