If you’re looking for a delicious and satisfying appetizer, the stuffed portobello mushrooms with mozzarella cheese, grape tomato slices, and a rich balsamic glaze are perfect.
They’re easy to prepare, packed with flavor, and make a beautiful presentation. Let’s dive into the recipe and make this delightful dish together.
Ingredients
Before we begin, gather the following ingredients:
- 4 large portobello mushrooms
- 8 oz fresh mozzarella cheese, sliced
- 1 cup grape tomatoes, sliced in half
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/2 cup balsamic vinegar
- 1 tbsp honey
How To Make Stuffed Mushrooms With Cheese and Tomato
Step 1: Preheat the Oven
First, preheat your oven to 375°F (190°C). While the oven is heating up, you can start preparing the mushrooms and other ingredients.
Step 2: Clean the Mushrooms
Begin by cleaning the portobello mushrooms. Remove the stems and gently scrape out the gills using a spoon. Wipe the mushroom caps with a damp paper towel to remove any dirt. Avoid rinsing them under water, as mushrooms can absorb moisture and become soggy.
Step 3: Prepare the Filling
Next, let’s prepare the filling. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1–2 minutes until fragrant. Be careful not to burn the garlic. Then, add the grape tomatoes to the skillet and cook for another 2–3 minutes until they start to soften. Season the mixture with dried basil, dried oregano, salt, and pepper. Remove from heat and set aside.
Step 4: Stuff the Mushrooms
Now, it’s time to stuff the mushrooms. Place the cleaned mushroom caps on a baking sheet lined with parchment paper. Drizzle the remaining olive oil over the mushrooms and season them with a little salt and pepper. Fill each mushroom cap with the sautéed tomato and garlic mixture. Top the filling with slices of fresh mozzarella cheese.
Step 5: Bake the Mushrooms
Place the baking sheet with the stuffed mushrooms in the preheated oven. Bake for 20–25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly. While the mushrooms are baking, you can prepare the balsamic glaze.
Step 6: Make the Balsamic Glaze
To make the balsamic glaze, pour the balsamic vinegar into a small saucepan. Add the honey and stir to combine. Bring the mixture to a boil over medium heat, then reduce the heat to low and let it simmer. Allow the vinegar to reduce by half, which should take about 10–15 minutes. The glaze should be thick enough to coat the back of a spoon. Once it reaches the desired consistency, remove it from heat and set aside.
Step 7: Assemble and Serve
When the mushrooms are done baking, remove them from the oven. Allow them to cool slightly before transferring them to a serving platter. Drizzle the rich balsamic glaze generously over the stuffed mushrooms. Garnish with fresh basil leaves or parsley if desired.
Tips for the Perfect Stuffed Portobello Mushrooms
To ensure your stuffed portobello mushrooms turn out perfectly, here are a few additional tips:
- Choose the Right Mushrooms: Select large, firm portobello mushrooms for this recipe. They should have a smooth, dry surface and feel heavy for their size.
- Don’t Overfill: Be careful not to overfill the mushrooms with the tomato mixture. This will prevent the filling from spilling over during baking.
- Monitor the Balsamic Glaze: Keep an eye on the balsamic glaze as it reduces. It can go from perfectly thick to burnt very quickly if left unattended.
- Add Herbs and Spices: Feel free to experiment with different herbs and spices in the filling. Fresh basil, thyme, or rosemary would be great additions.
Variations
This recipe is quite versatile, and you can easily adapt it to suit your taste. Here are a few variations you might enjoy:
- Add Protein: For a heartier dish, add cooked sausage, ground beef, or shredded chicken to the tomato mixture.
- Different Cheeses: While fresh mozzarella is delicious, you can also try other cheeses like feta, goat cheese, or provolone.
- Vegetable Medley: Incorporate other vegetables into the filling, such as spinach, bell peppers, or zucchini.
- Vegan Option: Substitute the mozzarella with a plant-based cheese and use agave syrup instead of honey in the balsamic glaze.
Serving Suggestions
These stuffed portobello mushrooms make a versatile dish that can be served in various ways:
- As an Appetizer: Serve smaller mushroom caps for a delightful appetizer at your next dinner party.
- Main Course: Pair the stuffed mushrooms with a side salad, quinoa, or couscous for a complete meal.
- Brunch Delight: Add these mushrooms to your brunch menu alongside eggs and toast for a sophisticated touch.
Final Thoughts on stuffed portobello mushrooms with mozzarella
Stuffed portobello mushrooms with mozzarella cheese, grape tomato slices, and a rich balsamic glaze are a wonderful addition to any meal. They are easy to prepare, bursting with flavor, and make an impressive presentation.
Whether you’re serving them as an appetizer or a main course, these mushrooms are sure to be a hit. Enjoy this recipe and share it with your friends and family for a delightful dining experience.
