Portobello Mushroom Caprese

Portobello Mushroom Caprese

This is a favorite in the kitchen. It’s easy to make, aromatic, and surprisingly light. An ideal dish for vegetarians or when you’re ready for a meat break.

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Recipe below:

Preheat oven to 400Ā°F.

1. In a saucepan combine 1/2 stick of butter, 3 minced garlic cloves, salt and pepper to taste (usually just a pinch). Using medium low heat, cook down the butter and garlic until fragrant, about 3-4 minutes.

2. Remove the stems from the mushrooms and brush each side with the garlic butter sauce.

3. Halve about 10-12 grape tomatoes, halve 8 oz of buffalo mozzarella and julienne about 10 basil leaves. Set aside a pinch or two of basil for garnish.

4. Divide the tomatoes, cheese, and basil equally between the mushrooms. Cook in oven for about 10-12 minutes or until tender.

5. Wipe down your saucepan, add 1/4 cup balsamic vinegar and 2 teaspoons of brown sugar on medium low heat. Let it reduce until it’s a syrup consistency, about 4-5 minutes. Once reduced, remove from heat.

Remove mushrooms from oven and drizzle the balsamic over the top (add your extra basil atop for a garnish if you’d like). Serve immediately.


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  • pata lata on August 12, 2020


  • peaceloveforever88 on August 12, 2020


  • Danny hernandez on August 12, 2020

    Esta verga compare

  • Christoo Hunders on August 12, 2020

    One tip to prevent excessive moisture and unwanted burns, remove the seeds from the plum tomatoes before cooking !

  • Christoo Hunders on August 12, 2020

    I just realize that grape tomatoes are like cherry tomatoes, can someone explain the difference ?

  • Mark Smith on August 12, 2020

    A great food for a diabetic diet…no bread = no carbs and mushrooms have alot of health benefits ..thank you for my pizza of the future ! !

  • Niharika Vaish on August 12, 2020

    Can this made with Brie ?

  • Captain Charisma on August 12, 2020

    I'm making this tonight šŸ¤Ŗ

  • Jessica Martinez Photography on August 12, 2020

    Thank you

  • GP Max on August 12, 2020

    Mushroom Caprese šŸ‘šŸ½ this is great!!

  • Maika H. Le on August 12, 2020

    This is so far the best recipe of portobello mushroom I've ever seen.

  • Whitney Allison on August 12, 2020

    Whoa!!!! šŸ˜‹šŸ˜‹šŸ¤˜šŸ¤˜šŸ¤˜

  • Fran Nicolo on August 12, 2020

    Thumbs ā˜

  • C T on August 12, 2020

    Made it with selfmade vegan mozzarella.. so delicious!! Thank you for the recipe šŸ™šŸ»

  • L B on August 12, 2020

    its a bruschetta to me…but all good

  • Will Dubray on August 12, 2020

    0:58 That technique is known as 'chiffonnade', and not 'julienne'…

  • Nube de Libertad on August 12, 2020

    Are they good if eaten cold?

  • PETMYCAT on August 12, 2020

    Veins need to be REMOVED from under mushroom cap with a spoon…I would not eat that *****GARBAGE***** If you served that to me…

  • Charlie Weare on August 12, 2020


  • Kiara on August 12, 2020

    Three of my favs all in one: mushrooms, mozzarella cheese and tomatoes! šŸ˜

  • Lusine Khachatryan on August 12, 2020

    Mushrooms are not cleaned, but the recipe is great!

  • Ahmad Bagadood on August 12, 2020

    Just made this recipe. A delicious appetizer that cannot go wrong. Thanks for sharing!

    I've substituted the basil with a much less amount of finely chopped chive. Also, filled the tiny gaps with sprinkled finely diced little white mushroom pieces.

    Tip: This also works well with on a piece of toast if you got leftover ingredients or not enough portobello mushrooms.

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