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Caprese Delight Portobellos is a vibrant and mouthwatering dish that combines the earthy goodness of portobello mushrooms with the classic flavors of a Caprese salad. This recipe features juicy tomatoes, creamy mozzarella, fresh basil, and a drizzle of balsamic glaze, all nestled within the meaty embrace of grilled portobello caps. Not only is this dish a feast for the eyes, but it is also a celebration of fresh ingredients and simple preparations that are hallmarks of Italian cuisine.

Fresh Caprese Stuffed Portobellos

Discover the vibrant flavors of Caprese Delight Portobellos, a dish that beautifully marries earthy portobello mushrooms with the classic elements of Caprese salad. Juicy tomatoes, creamy mozzarella, and fresh basil come together for a delightful culinary experience, enhanced by a drizzle of balsamic glaze. This recipe is perfect for anyone seeking a fresh, healthy meal that highlights simple and high-quality ingredients. Learn how to create this visually stunning dish and bring a taste of Italy to your table.
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Ingredients
  

4 large portobello mushrooms, stems removed

2 cups cherry tomatoes, halved

8 oz fresh mozzarella balls, halved or diced

1/4 cup fresh basil leaves, chopped

3 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

2 cloves garlic, minced

Salt and pepper, to taste

1/4 teaspoon red pepper flakes (optional)

1/4 cup grated Parmesan cheese (for topping)

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C).

    Prepare the Marinade: In a mixing bowl, combine olive oil, minced garlic, balsamic vinegar, salt, pepper, and red pepper flakes. Whisk together until well combined.

      Marinate Mushrooms: Brush the portobello mushrooms with the marinade, ensuring they are well coated. Let them sit for about 15-20 minutes to absorb the flavors.

        Prepare the Filling: In another bowl, mix together cherry tomatoes, mozzarella, and basil. Add a pinch of salt and pepper to taste.

          Stuff the Mushrooms: Place the marinated portobellos on a baking sheet, gill side up. Generously fill each mushroom cap with the tomato and mozzarella mixture.

            Add Cheese: Sprinkle the grated Parmesan cheese evenly on top of each stuffed mushroom.

              Bake: Bake the stuffed portobellos in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly, and the mushrooms are tender.

                Serve: Remove from the oven, let cool for a minute, and drizzle with additional balsamic glaze if desired. Serve warm and enjoy!

                  Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings