Tomato-Basil Stuffed Portobello Mushrooms
Plump portobello mushrooms filled with a savory tomato-herb mixture, ideal for a light yet satisfying meal. This italian-inspired vegetarian (vegetarian) ready in about 45 minutes pairs large portobello mushrooms, heirloom tomatoes, fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 4 large portobello mushrooms
- 1 cup heirloom tomatoes
- 1/4 cup fresh basil
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Remove stems from portobello caps and scrape out gills with a spoon. Brush caps with 1 tablespoon olive oil and place gill-side up on a baking sheet.
- Step 2: Finely chop 1 cup heirloom tomatoes, 1/4 cup basil, and 2 garlic cloves. Mix with 1 tablespoon balsamic vinegar, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper.
- Step 3: Spoon tomato mixture evenly into each mushroom cap, mounding slightly. Drizzle with remaining 1 tablespoon olive oil.
- Step 4: Bake for 20 minutes until mushrooms are tender and filling is bubbling around the edges.
- Step 5: Let rest for 5 minutes before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tomato-Basil Stuffed Portobello Mushrooms take to make?
Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tomato-Basil Stuffed Portobello Mushrooms?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large portobello mushrooms from drying out.
Can I substitute ingredients in Tomato-Basil Stuffed Portobello Mushrooms?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tomato-Basil Stuffed Portobello Mushrooms for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Tomato-Basil Stuffed Portobello Mushrooms vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
