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When it comes to Italian cuisine, few dishes capture the essence of fresh, simple ingredients quite like the classic Caprese salad. Originating from the island of Capri, this dish showcases ripe tomatoes, fresh mozzarella, basil, and a drizzle of olive oil, embodying the vibrant flavors of the Mediterranean. As we evolve the traditional Caprese concept, we introduce a new star of the culinary scene: Fresh Caprese Stuffed Portobellos. This dish not only highlights the beloved flavors of Caprese but elevates them by utilizing hearty, meaty portobello mushrooms as the base.

Fresh Caprese Stuffed Portobellos

Discover the culinary delight of Fresh Caprese Stuffed Portobellos, a flavorful twist on the classic Caprese salad. This recipe combines juicy tomatoes, creamy mozzarella, and fragrant basil, all nestled in hearty portobello mushrooms. Perfect for summer gatherings or a cozy weeknight dinner, these stuffed mushrooms celebrate fresh, simple ingredients and Italian culinary traditions. Dive into the recipe and enjoy a deliciously vibrant dish that will impress your family and friends.
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Ingredients
  

4 large portobello mushroom caps

1 cup cherry tomatoes, halved

8 oz fresh mozzarella, diced or in small balls (bocconcini)

1 cup fresh basil leaves, chopped

2 tablespoons balsamic glaze

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

Optional: 1 tablespoon pine nuts, lightly toasted (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.

    Prepare the Mushrooms: Clean the portobello caps with a damp cloth to remove any dirt. Gently remove the stems and use a spoon to scrape out the gills if desired (for a cleaner look). Place the caps stem-side up on the baking sheet.

      Marinate the Caps: In a small bowl, mix together 1 tablespoon of olive oil, garlic powder, salt, and pepper. Brush this mixture over the tops and insides of the mushroom caps.

        Prepare the Filling: In a medium-sized bowl, combine the halved cherry tomatoes, diced mozzarella, and chopped basil. Drizzle in the balsamic glaze and the remaining tablespoon of olive oil. Season with a pinch of salt and pepper and toss gently to combine.

          Stuff the Mushrooms: Divide the Caprese filling evenly among the mushroom caps, piling it generously into each one.

            Bake: Place the stuffed mushroom caps in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the cheese becomes slightly bubbly and golden.

              Garnish and Serve: Optional: sprinkle with toasted pine nuts for added crunch. Remove from the oven and let cool for a few minutes before serving. Enjoy your Fresh Caprese Stuffed Portobellos warm!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings