Description
A delightful Caprese-inspired appetizer featuring juicy grape tomatoes sautéed with garlic and fresh basil, stuffed into tender Portobello mushroom caps, topped with mozzarella and Parmesan cheese, and baked to melty perfection.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pint grape or cherry tomatoes
- 1/2 teaspoon kosher salt
- Fresh ground pepper, to taste
- 6 cloves garlic, minced
- 1/4 cup fresh basil leaves, sliced thin and divided
- 4 Portobello mushrooms, stems removed
- 8 pieces mini mozzarella balls (ciliegine), each sliced in half
- 2 tablespoons grated Parmesan cheese
- Additional olive oil to drizzle
Instructions
- Heat 2 tablespoons of olive oil over medium-high heat in a sauté pan. Add the grape or cherry tomatoes, 1/2 teaspoon kosher salt, and a generous pinch of freshly ground pepper. Cook the tomatoes for about 5 minutes until they begin to brown and blister.
- Cover the pan and let the tomatoes cook for another 10 minutes to soften further. Add the minced garlic and half of the sliced basil leaves, stirring to combine. Reduce the heat to low, cover again, and cook for an additional 5 minutes until most tomatoes have softened and burst open.
- Preheat your oven to 350°F (175°C). Lightly spray or oil a baking dish or pan. Place the Portobello mushroom caps into the dish, gill side facing up.
- Evenly divide the tomato mixture among the 4 mushroom caps. Spoon any extra tomato mixture around the mushrooms. Place 4 mozzarella halves on or around the tomatoes in each mushroom cap. Sprinkle with grated Parmesan cheese and drizzle with additional olive oil if desired.
- Place the baking dish in the oven and bake for approximately 20 minutes, or until the mushrooms have softened and the cheese has melted.
- Remove the mushrooms from the oven, sprinkle with the remaining fresh basil leaves, and serve warm.
Notes
- For added flavor, consider switching to the broiler for about 30 seconds to brown the cheese lightly.
- This dish can serve as a light main course or appetizer.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 mushroom cap
- Calories: 125 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 10 mg