Stuffed Portobello Mushrooms with bruschetta and mozzarella are the perfect side for steaks, burgers, chicken and fish or simply make a full vegetarian meal out of them. My husband said and I quote “This is one awesome way to make mushrooms.” I agree wholeheartedly.
Are you a big mushroom fan? I just love mushrooms and this stuffed portobello mushroom recipe is one of the best. They are so easy to prepare therefore making a weeknight dinner doable. For those of you who are on the fence about mushrooms you really must try these. The sun ripened tomatoes, garlic, basil and mozzarella bring out the best these meaty portobellos have to offer. Now add the sweet balsamic reduction sauce drizzled over the top and you have a little slice of heaven.
What are portobello mushrooms?
They are large dark mushrooms that have a broad flat cap hence making them excellent for stuffing and grilling. They are from the cremini family and they have a rich meaty texture and flavor.
How do you make stuffed portobello mushrooms?
- First lets make the balsamic reduction sauce. In small saucepan whisk together balsamic vinegar and brown sugar. Bring to low boil and reduce by half stirring several times. Remove from heat and allow to cool.
- In bowl combine diced tomatoes (both fresh and sun-dried), minced garlic, olive oil, fresh basil and salt & pepper to taste.
- Broil portobello mushrooms for about 8 minutes turning halfway through. Top with shredded mozzarella and place back under broiler for 1-2 minutes or until the cheese just starts to brown.
- Remove from oven divide bruschetta evenly placing on top of mushrooms. Drizzle with cooled balsamic reduction sauce and serve.
How to properly clean mushrooms
For all mushrooms (except morels) use a damp cloth to wipe each mushroom removing any dirt. You can rinse them under gently running cold water and wipe dry with paper towels. Do not soak them. Try to get them as dry as possible before proceeding with these Stuffed Portobello Mushrooms and other mushroom recipes.
Put the ingredients for these more than fabulous Stuffed Portobello Mushrooms on your shopping list today and make yourself an amazing meal.
More mushroom recipes you will love!
- Quick and Creamy Crab Stuffed Mushrooms
- Creamy Chicken Spinach and Mushroom Tortellini Soup
- Crispy Fried Mushrooms
- Mushroom Gravy
- Mushroom Risotto
- Sausage Stuffed Mushrooms
Stuffed Portobello Mushrooms with Bruschetta
Ingredients
Balsamic Reduction Sauce
- 1/2 cup balsamic vinegar
- 2 tablespoons brown sugar
Bruschetta
- 2 cups small diced fresh tomatoes
- 1/2 cup chopped sun-dried tomatoes packed in oil
- 2 cloves minced garlic
- 1 teaspoon olive oil
- 1/4 cup chopped fresh basil
- Salt & pepper to taste
Stuffed Mushrooms
- 2 tablespoons olive oil
- 6 portobello mushrooms stems removed and cleaned
- 1 1/2 cups shredded mozzarella
Instructions
- In small saucepan whisk together balsamic vinegar and brown sugar. Bring to low boil and reduce by half stirring several times. Remove from heat and allow to cool.
- In bowl combine diced tomatoes (both fresh and sun-dried), minced garlic, 1 teaspoon olive oil, fresh basil and salt & pepper to taste.
- Brush mushrooms with olive oil and broil for 8 minutes turning halfway through. Top with shredded mozzarella and place back under broiler for 1-2 minutes or just until the cheese begins to brown.
- Remove from oven divide bruschetta evenly placing on top of mushrooms. Drizzle with cooled balsamic reduction sauce and serve.
Nutrition
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Janet
Made the stuffed portobello mushrooms today and love this recipe would make again.
Beth Pierce
Thanks Janet! So glad that you like them.
Valerie L.
I made this tonight as an appetizer for my family. We loved it! I will definitely make it again! Thank you for sharing your delicious recipe!
Beth Pierce
You are most welcome Valerie! I am glad that you enjoyed it!!
June Pike
What would you serve with these to complete the meal?
Jen
1/2 what? of balsamic vinegar? 1/2 cup? It doesn’t say in the recipe. Thank you. Jen
Beth Pierce
Sorry about that Jen! I was at the movies and out to lunch with family! It is 1/2 cup balsamic vinegar.