Caprese Tomato Stuffed Portobello Mushrooms

These are our new favorite! Caprese Tomato Stuffed Portobello Mushrooms. It’s a crazy good and super impressive appetizer and side dish. We love them for both daily meals and small parties. When served at gathering last weekend, these stuffed mushrooms got all of us hooked. Janice, a friend of mine who love cooking, asked me for the recipe to turn them into her homemade food. Perfect!

Caprese stuffed Portobello mushrooms are also easy to make. Brush mushrooms with a mixture of olive oil and minced garlic, sprinkle with salt, ­stuff them with sauté spinach, top with diced tomato, followed by mozzarella. They are then placed in a baking sheet and baked until cheese is melted and start to bubble. The food is finished off with drizzles of balsamic vinegar and sprinkles of chopped basil on top. Who can resist them?

If you are big fans of stuffed mushrooms, you should never miss these for meal. Spend about 30 minutes and these caprese stuffed mushrooms are ready on your table. They make my family all fall in love with. And you, ready to make it for your family? Here wo go!

Caprese Tomato Stuffed Portobello Mushrooms

Recipe by Sandra MyersCourse: AppetizersCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

1

hour 

10

minutes

Brush mushrooms with a mixture of olive oil and minced garlic, sprinkle with salt, ­stuff them with sauté spinach, top with diced tomato, followed by mozzarella. They are then placed in a baking sheet and baked until cheese is melted and start to bubble. The food is finished off with drizzles of balsamic vinegar and sprinkles of chopped basil on top.

Ingredients

• 1/4 teaspoon Kosher salt

• 1/2 cup spinach

• 1 garlic clove, minced

• 1 tablespoon fresh basil, chopped

• 1 cup tomatoes, diced

• 2 ounces fresh part-skim mozzarella cheese

• 2 large portobello mushrooms, stems and insides removed

• 2 teaspoons balsamic vinegar

• 3 tablespoons extra virgin olive oil, divided

Directions

• Preheat oven to 350 degrees F.
• Combine two tablespoons olive oil and clove of minced garlic in a small bowl. Brush mixture on inside and outside of portabella mushrooms. Sprinkle with salt.
• In sauté pan, heat remaining olive oil on medium heat. Sauté spinach until wilted. Spoon half the spinach into each mushroom, and top with diced tomato followed by mozzarella.
• Place filled mushrooms on cookie sheet sprayed with nonstick cooking spray. Bake for 15 to 20 minutes until cheese is melted and beginning to bubble. Mushrooms should be soft. Drizzle with balsamic vinegar and sprinkle with chopped basil.

Notes

• Source: https://skinnyms.com/caprese-stuffed-portobello-mushrooms-recipe/