Oven-Baked Caprese Stuffed Portobello Mushrooms

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Large portobello mushrooms filled with fresh mozzarella, tomato, and basil, baked until melty and topped with a balsamic glaze. This Italian-inspired vegetarian recipe (gluten free), ready in about 35 minutes, pairs large portobello mushroom caps, fresh mozzarella, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Italian cuisine 220 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 large portobello mushroom caps
8 oz, sliced fresh mozzarella
1 cup, halved cherry tomatoes
12 leaves, torn fresh basil leaves
3 tbsp olive oil
2 cloves, minced garlic
2 tbsp balsamic vinegar
1 tsp salt
1/2 tsp black pepper

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F. Clean 4 large portobello mushroom caps by removing stems and gently wiping with a damp cloth. Brush each cap with 3 tbsp olive oil and sprinkle 1 tsp salt and 1/2 tsp black pepper evenly over them.
Step 2: Place the mushroom caps gill side up on a baking sheet lined with parchment paper. Distribute 2 cloves minced garlic evenly into each mushroom cavity.
Step 3: Layer each mushroom cap with 2 oz sliced fresh mozzarella, then top with 1 cup halved cherry tomatoes and 12 torn fresh basil leaves divided among the 4 mushrooms.
Step 4: Bake the mushrooms for 20 minutes until the mozzarella is melted and bubbly and the mushrooms are tender.
Step 5: Meanwhile, simmer 2 tbsp balsamic vinegar in a small saucepan over medium heat for 5 minutes until slightly thickened.
Step 6: Drizzle the balsamic reduction over the baked mushrooms before serving for a sweet and tangy finish.