Meatless Mondays  |  Posted 02.06.17

Garlic Caprese Stuffed Portobellos

Garlic Caprese Stuffed Portobellos

Stuffed and grilled with fresh mozzarella cheese, grape tomato slices, and drizzled with a rich balsamic glaze for a classic Caprese flavor.

Serves: 5-6


  • Garlic Butter:
  • 2 Tbsp Butter
  • 2 Garlic Cloves, crushed
  • 1 Tbsp Freshly Chopped Parsley
  • Mushrooms:
  • 5-6 Fresh Mozzarella Cheese Balls, sliced thinly
  • 5-6 large Portobello Mushroom, stem removed, washed and dried
  • 1 cup Grape or Cherry Tomatoes, sliced thinly
  • Fresh Basil, to garnish
  • Balsamic Glaze:
  • 1/4 cup Balsamic Vinegar
  • 2 tsp Brown Sugar


  1. Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
  2. Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
  3. Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in colour (about 8 minutes).
  4. To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.

For the Balsamic Glaze:

  1. (If making from scratch, prepare while mushrooms are in the oven.) Combine sugar and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze.

Source: Cafe Delites