Caprese-Stuffed Portobello Mushrooms Are The Perfect Appetizer For Your Next Party

Here are some really tasty appetizers your family will love!  They are filled with a creamy mozzarella cheese, cherry tomatoes, and topped with basil! Just waiting to be demolished at any point in time!


  • 2 Tbsp Butter
  • 1 Tbsp Freshly chopped parsley
  • 3 large Portobello Mushrooms, stem removed, washed and dried
  • Fresh Basil, shredded to garnish
  • 1/4 CUP Balsamic vinegar

Garlic butter:

  • 2 Cloves garlic, crushed
  • Mushrooms:
  • 5 fresh mozzarella cheese balls, sliced thinly
  • 1 CUP Cherry tomatoes, sliced thinly

Balsamic Glaze:

  • 2 tsp Brown sugar


1. Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.

2. Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant.

3. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.

4. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in color (about 8 minutes).

5. To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.

For the Balsamic Glaze:

1. Combine sugar and vinegar in a small saucepan over high heat and bring to the boil.

2. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze.

3. Drizzle on top of cooked mushrooms.

4. Enjoy!



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