Skip to main content

Recipes Nugget Markets Signature Recipes

Caprese-Stuffed Portabella Mushrooms

Prep time
10 minutes PT10M
Cook time
8–10 minutes PT10M
Yield
2–4 servings
Difficulty
1 out of 5 on the difficulty scale
Two caprese-stuffed portobello mushrooms on a white serving dish Nugget Markets signature recipes

Brimming with fresh mozzarella and cherry tomatoes, these roasted portabella mushrooms are easy, elegant, and delicious.

Ingredients

  • 2 small portabella mushrooms
  • 1 tablespoon extra virgin olive oil, divided
  • ½ pint heirloom cherry tomatoes, halved
  • 1 pint fresh mozzarella, ciliegine
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 4 sprigs basil, chiffonade

Preparation

Preheat oven to 450°F.

Gill and stem portabella mushrooms, then coat mushroom caps with 1 teaspoon olive oil. 

Toss halved tomatoes and mozzarella with salt, pepper, and remaining olive oil, then fill mushroom caps with the mixture. 

Place stuffed mushrooms onto a roasting rack in the center of the oven (for best results use a convection oven). Bake 8–10 minutes, or until cheese and tomatoes are golden brown.

Sprinkle basil chiffonade on cooked mushrooms before serving.