Stuffed Portobello Mushrooms

If you love caprese salad, then these stuffed portobello mushrooms will quickly become one of your new favorite summer recipes. Each mushroom cap is filled with sweet cherry tomatoes, creamy mozzarella, fragrant basil, and a drizzle of tangy balsamic glaze. And of course, no stuffed food recipes are complete without a bit of crunch—be sure to sprinkle the mushrooms with plenty of golden, parmesan-panko breadcrumbs for the perfect crispy finish. Beyond the filling, what makes these mushrooms even more special is a quick turn in a garlicky balsamic marinade that infuses the mushrooms with deep, savory flavor before they’re even roasted. Easy, elegant, and bursting with the tastes of summer, these stuffed mushrooms are hearty enough to stand on their own as a vegetarian main, but also perfect as a crowd-pleasing starter for your next backyard dinner. Find even more mushroom recipes to fall in love with here.

How do you pick out portobello mushrooms?

Look for mushrooms that are firm to the touch, with smooth, unbroken caps that are at least the size of your palm. A round cap not only looks great when stuffed but also makes for easier prep and even cooking.

How do you clean and prepare portobello mushrooms for cooking?

Start by removing the stems, then gently wipe the caps with a damp paper towel to get rid of any dirt. Next, use a spoon or a small paring knife to carefully scrape out the dark gills from the underside of the caps. This extra step goes a long way, as gills can add a muddy flavor and make the mushrooms soggy when cooked. Plus, it leaves more room for the tasty stuffing!