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Caprese Stuffed Portobello Mushrooms

Portobello mushrooms stuffed with vegan mozzarella and cherry tomatoes, then roasted and finished with balsamic glaze! Wow these are next level delicious! 


3 tbsps melted butter

3 tbsps balsamic vinegar

1 tbsp minced garlic

Pinch of garlic pepper

4 Portobello Mushrooms, cleaned and stems removed

1-2 cups Cherry tomatoes

8oz vegan mozzarella, we used miyokos

Handful of fresh basil


Balsamic glaze


Preheat oven to 450

In a small bowl add your butter, balsamic, garlic and garlic pepper

Whisk until mix well

Place your mushrooms onto a prepared baking sheet inside facing down

Brush the tops of mushrooms with your balsamic butter mix

Flip over the mushrooms

And brush the insides with your mix

Press your mozzarella into each mushroom cup

Top with a few grape tomatoes

Make sure to press down the tomatoes into the cheese

Brush the tops of cheese and tomatoes with remaining butter and balsamic mix

Bake in preheated oven until cheese has melted and tomatoes are roasted

Roughly 8-10 minutes

(I like to broil for 2-3 minutes at the end)

Remove from oven

Top each mushroom with freshly chopped basil

Drizzle with balsamic glaze

Season with salt, optional

Serve immediately and enjoy


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