Portobello Mushroom Caprese

Portobello Mushroom Caprese ~ earthy portobello mushrooms make the perfect dish for a Caprese filling!

Imagine the faint gurgle of Pinot Grigio trickling into your glass. Feel the warmth of the setting sun lightly caress the back of your neck. Take a big whiff of that sea air. OK, now you’re in the right state of mind to continue on…

Caprese just means ‘in the style of Capri’, and it usually refers to that wonderful salad of sliced tomato, basil and fresh mozzarella. But the Caprese combination of flavors can be used on bruschetta, pizza, pasta, grilled fish…the possibilities are endless.

Portobello mushrooms are just the mature examples of the everyday button mushroom. Normally I think of stuffed portobellos as earthy, cold weather food, piled high with a concoction that would be equally at home up the wrong end of a Thanksgiving turkey. This version is so much more my style.

The amounts here are approximate…I just happened to have three portobello mushrooms so I used one medium large tomato, but depending on how many mushrooms you have and what size they are, you may need a little more tomato and mozzarella for the filling.

You can turn this into a vegetarian meal by serving these with grains and a salad. We ate it as a side with broiled fish. The gooey crust of mozzarella, fresh juicy tomatoes and the meaty portobello is a winning combination.

3 from 1 vote

Portobello Mushroom Caprese

Author Sue Moran


  • 3 portobello mushrooms stems removed and dusted clean
  • 1 large tomato
  • 6 or 7 large basil leaves
  • a dash of sherry vinegar optional
  • 1/2 ball of fresh mozzarella
  • olive oil
  • salt and pepper


  • Set oven to 375F
  • Brush the outside of the mushrooms with a little olive oil, turn over and drizzle more oil on the inside, and sprinkle with salt and fresh cracked pepper. Bake for 10 minutes.
  • Finely dice the tomato and put in a small bowl.
  • Layer the basil leaves into a pile, roll up from the side, like tobacco, and finely slice the roll into little ribbons. Add to the tomatoes. Season well with salt and pepper and add the vinegar if you're using it.
  • Slice the mozzarella thinly.
  • Using a slotted spoon to drain off the excess juice, spoon some of the tomatoes onto each of the caps, and drizzle with a little oil.
  • Top each mushroom with slices of mozzarella.
  • Bake for a further 10 minutes, and put under the broiler briefly at the end to brown the cheese.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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    Please rate this recipe!

  • Reply
    Melanie Hanni
    April 21, 2012 at 3:54 pm

    Your recipes look so good – have you tried pure essential oils in any of your recipes? http://doterrapureoils.com

  • Reply
    Sulpicia (III)
    April 12, 2012 at 2:20 am

    Looks fantastic!

  • Reply
    Magnolia Verandah
    April 11, 2012 at 12:21 pm

    These look great!

  • Reply
    The Café Sucré Farine
    April 11, 2012 at 3:34 am

    This sounds wonderfully amazing. Love this idea of using the Capri flavors with the mushrooms, brilliant!

  • Reply
    April 10, 2012 at 9:44 pm

    O those look pretty amazing and I love the idea of making a caprese in a portobello mushroom! Delicious!

  • Reply
    April 10, 2012 at 7:16 pm

    Sounds amazing…going to a friends house this weekend and am bringing the apps…I was pondering what to bring…but no more!!!!!

  • Reply
    Natalie @ Once Upon a Cutting Board
    April 11, 2012 at 1:05 am

    These look amazing! I love caprese anything and have wanted to try stuffed portobellos for so long – I’ll have to try this!

  • Reply
    From Beyond My Kitchen Window
    April 10, 2012 at 11:58 pm

    We seem to eat and grill a lot of Portobello mushroosm in the summertime. I will have to keep this recipe in mind for one of our light summer suppers.

  • Reply
    Inside a British Mum's Kitchen
    April 10, 2012 at 11:10 pm

    OH YES! I am absolutely in that frame of mind! – these are sensational – wonderful flavors and your photos are a treat for the eyes!
    Mary x

  • Reply
    April 10, 2012 at 10:37 pm

    hey now! these look really good!
    way better than the usual stuffing them with boring crap.
    love these girl!

  • Reply
    Lyndsay Wells
    April 10, 2012 at 3:23 pm

    I was right there with you ahhhh… Thank you for another beautiful recipe and foodie moment 🙂

  • Reply
    Lea Ann
    April 10, 2012 at 9:50 pm

    I’m such a caprese fan, I’m loving this idea!

  • Reply
    April 10, 2012 at 2:16 pm

    Perfection – I could even play around with different cheeses. Comforting and light. Like your arugula pesto – it just mixes everything up a wee bit.

  • Reply
    Thyme (Sarah)
    April 10, 2012 at 8:51 pm

    I love this dish. This is something that we would LOVE for weeknights. It’s always the simple dishes that are the most delicious isn’t it?

  • Reply
    Tricia @ Saving room for dessert
    April 10, 2012 at 7:58 pm

    Wow – these look fantastic. I have to make them now! I’m on the beach and smell the salty air, and am now in the right frame of mind. Can I have a cold beer too?

  • Reply
    April 10, 2012 at 7:09 pm

    I make these all the time! I also do a version with spinach. I’ll have to make those again. I like the intro about the wine…sounds lovely !

  • Reply
    April 10, 2012 at 5:58 pm

    Okay, so my eyes and taste buds just went on a mini vacations…and now we’re ready for the real thing.
    This looks absolutely delicious!

  • Reply
    Stephanie @ La Dolce Vita
    April 10, 2012 at 5:56 pm

    This looks amazing! Definitely pinning this!!

  • Reply
    Nessa Robins
    April 10, 2012 at 2:33 pm

    I’m a huge mushroom fan and these sound just perfect as a very tasty snack!

  • Reply
    Cathy at Wives with Knives
    April 10, 2012 at 1:27 pm

    Oh my, this looks delicious and just the kind of recipe I’m looking for as I try to eliminate a lot of the meat in our diet. This is especially good for me because I can make just one or two servings. Thanks for sharing this.

  • Reply
    April 10, 2012 at 12:24 pm

    Absolutely fabulous idea, Sue. Wish I had the makings in my kitchen…I’d have this for lunch!

  • Reply
    April 10, 2012 at 11:32 am

    These stuffed mushrooms sound majorly delicious! almost like mushroom pizzas…can’t go wrong there!

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