Bacon Caprese Stuffed Portobello Mushrooms

Ingredients (Serves 2)

2 large portobello mushroom caps, stems and gills removed

4 slices of bacon, cooked and crumbled

1 cup cherry tomatoes, halved

1 cup fresh mozzarella balls (bocconcini or ciliegine), halved

Fresh basil leaves, torn or chiffonade

1–2 cloves garlic, minced

1 tbsp balsamic glaze (or reduction)

1 tbsp olive oil

Salt and pepper, to taste

Instructions

Prep the Mushrooms

Preheat oven to 400°F (200°C).

Clean mushroom caps and gently remove stems and gills with a spoon.

Brush both sides lightly with olive oil and season with salt and pepper.

Place them gill-side up on a baking sheet lined with parchment or foil.

Pre-bake the Mushrooms

Bake for 10 minutes to soften and release some moisture.

Remove from oven and gently pat dry with paper towels if very wet.

Prepare Fillin

In a bowl, mix cherry tomatoes, mozzarella, cooked bacon, garlic, and a bit of salt and pepper.

Spoon this filling into each mushroom cap generously.

Bake Again

Return stuffed mushrooms to oven and bake for 10–12 more minutes, until cheese is melty and bubbly.

Finish

Drizzle with balsamic glaze and top with fresh basil just before serving.

Tips

Want extra flavor? Add a little pesto inside the mushroom before stuffing.

For a vegetarian version, skip the bacon or replace with sun-dried tomatoes.

Serve with a side salad or over arugula for a light meal.