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Recipes Nugget Markets Signature Recipes

Caprese-Stuffed Portobello Mushrooms

Prep time
10 minutes PT10M
Cook time
8-10 minutes PT10M
Yield
2-4 servings
Difficulty
1 out of 5 on the difficulty scale
Two caprese-stuffed portobello mushrooms on a white serving dish Nugget Markets signature recipes

Brimming with fresh mozzarella and cherry tomatoes, these roasted portobello mushrooms are easy, elegant and delicious.

Ingredients

  • 2 small portobello mushrooms
  • 1 tablespoon extra virgin olive oil
  • ½ pint heirloom cherry tomatoes, halved
  • 1 pint fresh mozzarella, ciliegine
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh cracked pepper
  • 4 sprigs basil, chiffonade

Preparation

Preheat oven to 450°F.

Gill and stem portobello mushrooms, then coat mushroom caps with 1 teaspoon extra virgin olive oil. 

Toss halved tomatoes and cheese with salt and pepper and remaining extra virgin olive oil, then fill mushroom caps with mixture. 

Place stuffed mushrooms onto a roasting rack in the center of the oven (for best results use a convection oven). Bake 8-10 minutes or until cheese and tomatoes are golden brown.

Sprinkle basil chiffonade on cooked mushrooms before serving.