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Stuffed Portobello Mushroom Recipe

This Stuffed Portobello Mushroom Recipe is hearty and bursting with flavour. Great recipe for a vegetarian dinner! Fresh mozzarella, sun-dried tomatoes, grape tomatoes, garlic, butter and parsley all blended so nicely together. Drizzled with a balsamic glaze and a sprinkle of fresh basil at the finish just brings it all together. Wow, what a delightful dish! 

What is Balsamic Glaze?

Have you ever tried balsamic glaze before? It is a thicker sweeter balsamic vinegar that has been reduced to a syrup. It is made from balsamic vinegar and sugar that is boiled down into a glaze. It is great for finishing a dish with tomatoes especially! Make the balsamic glaze recipe on your own or buy it at most grocery stores.

I like to use it on my recipe for  Avocado Bruschetta, or drizzle it over fresh burrata cheese and even finish your chicken dishes! 

The prep time is less than 10 minutes pop them for a quick go into the oven, and finish them with a fast broil. 

You will have this dish on the table in less than 30 minutes.

It pairs so deliciously with a fresh toss salad for a nicely balanced and very fulfilling meal.

I think you can even get the meat eaters to like this dish! 

For the Ingredients:

For the Ingredients you will need:

Portabello mushrooms (4 big ones or 6 smaller ones.)

2 cloves garlic, minced

1/3 cup Parsley

1/3 cup Melted butter

Fresh Mozzarella cheese balls, sliced in half

1/3 cup grated Parmesan reggiano

1/2 Cup sundried tomatoes, diced

1 pint grape tomatoes, diced

1tbsp. Olive oil

Fresh basil

Balsamic glaze for finishing

Directions:

Directions: preheat the oven to 375°

Clean your mushrooms with a slightly damp paper towel. Taking off any dirt that might be on them. Take out the stems and clean around the mushroom lid so it is prepared for the filling.

To a measuring cup add butter, minced garlic, parsley, salt and pepper. Melt in the microwave. 

Brush the entire Portabello mushroom with the butter/garlic mixture. Butter them up nice. Add the mushrooms to a roasting pan.

In a separate bowl, mix the fresh mozzarella, sun-dried tomatoes, fresh diced grape tomatoes, parmesan cheese, and 1 tbsp. Olive oil, salt, pepper, and a sprinkle of Italian seasoning for added flavour. Mix.

Spoon the filling into each mushroom.

Bake in the oven for 15 minutes. If there is liquid in the bottom of the pan you can drain it out a bit. Careful that the mushrooms don’t slide out of the roasting pan.

Broil the tops now until the cheese is golden and bubbling. Take out of the oven.

Drizzle with balsamic glaze and sprinkle with fresh basil.

I hope that you liked this recipe for stuffed Portobello mushrooms! I would love to hear your feedback! Drop me a message below and I will be sure to get back to you soon!

Stuffed Garlic Butter Portobello Mushrooms

simplywanderfull
Perfect for a vegetarian dinner! Flavours of fresh mozzarella, sun-dried tomatoes, grape tomatoes, garlic and parsley all blended so nicely together. Drizzled with a balsamic glaze and a sprinkle of fresh basil at the finish just brings it all together. Wow, what a delightful dish!
Prep Time 10 mins
Cook Time 15 mins
Total Time 9 mins
Course dinner
Cuisine Italian, vegetarian

Ingredients
  

  • Portabello mushrooms 4 big ones or 6 smaller ones.
  • 2 cloves garlic
  • 1/3 cup Parsley
  • Melted butter
  • Fresh Mozzarella cheese balls sliced in half
  • 1/3 cup grated Parmesan reggiano
  • 1/2 Cup sundried tomatoes diced
  • 1 pint grape tomatoes diced
  • 1 tbsp. Olive oil
  • Fresh basil
  • Balsamic glaze for finishing

Instructions
 

  • Directions: preheat the oven to 375°
  • Clean your mushrooms with a slightly damp paper towel. Taking off any dirt that might be on them. Take out the stems and clean around the mushroom lid so it is prepared for the filling.
  • To a measuring cup add butter, minced garlic, parsley, salt and pepper. Melt in the microwave.
  • Brush the entire Portabello mushroom with the butter/garlic mixture. Butter them up nice. Add the mushrooms to a roasting pan.
  • In a separate bowl, mix the fresh mozzarella, sun-dried tomatoes, fresh diced grape tomatoes, parmesan cheese, and 1 tbsp. Olive oil, salt, pepper, and a sprinkle of Italian seasoning for added flavour. Mix.
  • Spoon the filling into each mushroom.
  • Bake in the oven for 15 minutes. If there is liquid in the bottom of the pan you can drain it out a bit. Careful that the mushrooms don’t slide out of the roasting pan.
  • Broil the tops now until the cheese is golden and bubbling. Take out of the oven.
  • Drizzle with balsamic glaze and sprinkle with fresh basil.
  • Enjoy!
Keyword mushrooms, portobello, vegetarian