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Welcome to a delightful culinary experience that celebrates the vibrant flavors of summer: Fresh Caprese Stuffed Portobellos. This dish is not just a meal; it is a celebration of fresh ingredients and Italian tradition, making it a staple in many households. The classic combination of tomatoes, mozzarella, and basil, typically found in a Caprese salad, is perfectly melded with the earthy, meaty texture of portobello mushrooms. The result? A dish that is not only visually stunning but bursting with flavor, making it perfect for a quick weeknight dinner or an impressive dish at your next gathering.

Fresh Caprese Stuffed Portobellos

Discover the vibrant flavors of summer with Fresh Caprese Stuffed Portobellos! This delightful Italian dish is a perfect blend of meaty portobello mushrooms filled with juicy tomatoes, creamy mozzarella, and aromatic basil, all drizzled with balsamic glaze. It's simple yet impressive, making it ideal for weeknight dinners or gatherings. Embrace fresh ingredients and enjoy the harmony of flavors in every bite, bringing the essence of Italy right to your home.
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Ingredients
  

4 large Portobello mushrooms

1 cup cherry tomatoes, halved

1 cup fresh mozzarella balls (bocconcini), drained

1/2 cup fresh basil leaves, chopped

3 tablespoons balsamic glaze

2 tablespoons extra virgin olive oil

2 cloves garlic, minced

Salt and pepper to taste

1/4 cup grated Parmesan cheese (optional for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Mushrooms: Gently clean the Portobello mushrooms with a damp cloth, removing any dirt. Remove the stems and gently scrape out the gills with a spoon to create more space for stuffing.

      Make the Filling: In a mixing bowl, combine the halved cherry tomatoes, mozzarella balls, chopped basil, minced garlic, 2 tablespoons of balsamic glaze, and olive oil. Season with salt and pepper to taste.

        Stuff the Mushrooms: Place the Portobello mushrooms on a baking sheet lined with parchment paper, gill side up. Fill each mushroom generously with the tomato and mozzarella mixture.

          Drizzle with Olive Oil: Drizzle the remaining tablespoon of olive oil over the stuffed mushrooms for added flavor and moisture.

            Bake the Mushrooms: Bake in the preheated oven for approximately 20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.

              Garnish and Serve: Remove from the oven, drizzle with additional balsamic glaze if desired, and sprinkle with grated Parmesan cheese for extra flavor. Serve warm.

                Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings