If you love a good twist on a classic, these Caprese Stuffed Mushrooms are about to be your new go-to. They’re loaded with juicy tomatoes, creamy bocconcini, and a generous swipe of pesto butter for serious flavour in every bite. They’re also easy to make, and they’ll totally steal the show at your next dinner.
I’m Italian. And it’s practically summer. Do I even need to tell you that Caprese-anything runs in my veins this time of year?! I never say no to the tomato-mozzarella-basil combo. Whether it’s this tomato and basil salad with bocconcini for my everyday lunch (no shame), or these Caprese stuffed portobello mushrooms, I seriously can’t get enough.
And just when I thought the classic Caprese combo couldn’t possibly be improved (can you blame me?!), I found a way it… dare I say it… can. Let me introduce you to something great, something magical, something that will seriously send these Caprese mushrooms over the top: say hello to your new best friend, PESTO. BUTTER.
That’s right, friends. We’re not just talkin’ any borin’ ol’ butter for this recipe. Oh no. We’re talkin’ butter that has been jazzed up with homemade pesto and absolutely taken to a whole other level. Butter that, when slathered onto these Caprese stuffed mushrooms, turns them into the kind of appetizer people casually eat four of… and then pretend they didn’t. You know… the ones?!
These Caprese stuffed mushrooms are always a crowd-pleaser. Light but filling, vibrant and fresh (hello, summer vibes!), and perfect for meatless Monday or anytime you want to impress without the stress. Ooey, gooey, and ridiculously delicious, they come together in a flash. So whether you’re feeding guests or just treating yourself, these Italian mushrooms—and that killer pesto butter—are about to become your new obsession.
INGREDIENTS FOR PESTO BUTTER CAPRESE STUFFED MUSHROOMS
To make these Caprese stuffed portobello mushrooms pop with flavour, you’ll need a handful of fresh, vibrant ingredients that complement each other perfectly. Let’s get into them in a little bit more detail down below:
- Portobello Mushrooms: Large, meaty, and earthy, these mushrooms serve as the perfect vessel for stuffing. Not to mention, their robust texture holds up well to roasting, giving you that satisfying bite with every forkful. For best results, try to get BIG ones.
- Cherry Tomatoes: Sweet, juicy, and bursting with freshness, cherry tomatoes bring bright acidity that balances the creamy cheese and rich pesto butter.
- Mini Bocconcini: These tiny mozzarella balls are delightfully soft and creamy, melting beautifully into the mushrooms to create that classic Caprese ooey-gooey texture.
- Pesto Butter: This is where the magic happens. Combining pesto with rich butter gives a fragrant, savoury kick that elevates the entire dish—think fresh basil, garlic, pine nuts, and Parmesan all swirled into creamy butter. RECIPE NOTE: You can simply mix butter with store-bought pesto, but if you want to take it up a notch, check out my easy pesto butter recipe to make your own from scratch — it’s a total game changer in this dish and SO many more!
- Olive Oil: A drizzle of good-quality olive oil adds extra richness and helps everything roast to golden perfection.
- Salt and Pepper: Simple seasonings that bring out the best in every ingredient.
- Balsamic Glaze: A luscious, sweet-tart syrup that adds the perfect finishing touch, enhancing all the flavours with its rich, tangy depth.
TOP TIPS FOR MAKING THE BEST CAPRESE STUFFED MUSHROOMS
You can find full instructions for how to make these stuffed portobello mushrooms in the recipe card down below, but here are a few quick tips to keep in mind:
- Choose large, fresh portobello mushrooms. Look for firm, unblemished caps with tight gills underneath. Larger mushrooms hold more filling and roast evenly. Keep in mind that the mushrooms will shrink a bit when cooked.
- Gently clean, don’t rinse. Avoid rinsing mushrooms under water since they absorb moisture easily, which can lead to sogginess. Instead, wipe them clean with a damp paper towel or a soft brush to keep their meaty texture intact.
- Remove the stems and scrape the gills. Cleaning out the mushroom caps creates the perfect “bowl” for your filling and prevents bitterness from the gills. Don’t be intimidated, it’s easy to do with a spoon!
- Pre-bake and pat dry. Roast the mushroom caps briefly before stuffing to release excess moisture. Then, pat them dry with paper towels to avoid soggy mushrooms and ensure a perfect texture.
- Let the pesto butter melt slightly. After pre-baking, let the hot portobellos sit for a minute with the pesto butter before spreading it. The warmth helps the butter melt just enough to spread easily and evenly— then use a knife to gently coat the inside of each cap.
- Use fresh, high-quality ingredients. Fresh cherry tomatoes, mini bocconcini, and homemade pesto butter make a huge flavour difference. EXTRA TIP: Slice the cherry tomatoes in half to keep them from slipping and ensure even roasting inside the caps.
- Don’t overstuff. Fill the mushrooms generously but leave some space to avoid overflow and ensure even cooking.
- Preheat the oven well. A hot oven (around 400°F/200°C) helps roast the mushrooms and melt the cheese perfectly without sogginess.
- Don’t skip the olive oil. Brushing or drizzling a little olive oil on the mushrooms before roasting enhances flavour and helps with browning.
- Add balsamic glaze last. Drizzle the balsamic glaze after baking to maintain its glossy texture and bright flavour.
- Serve immediately. These are best enjoyed fresh and warm for that perfect ooey-gooey experience.
FREQUENTLY ASKED QUESTIONS
Nope! The correct pronunciation is “cah-PRAY-zay” — so, the ‘s’ is silent, as is typical in Italian.
“Caprese” refers to a classic Italian combination of fresh tomatoes, mozzarella cheese, and basil, often dressed with olive oil and balsamic vinegar. In fact, it’s inspired by the colours of the Italian flag and is known for its fresh, simple, and vibrant flavours. This combination is used in Caprese salads, Caprese pasta, and even these Caprese stuffed mushrooms.
It’s best to avoid rinsing mushrooms directly under water because they absorb moisture, which can make them soggy when cooked. Instead, gently wipe them clean with a damp paper towel or a soft brush to remove any dirt.
While not harmful, the dark gills under Portobello mushrooms can release excess moisture and sometimes have a slightly bitter taste. Removing them helps prevent sogginess and keeps your stuffed mushrooms looking clean and appetizing.
To avoid soggy mushrooms, pre-bake the mushroom caps briefly and pat them dry before stuffing. Also, don’t overfill and roast them at a high temperature to help evaporate excess moisture. These tips work for other stuffed mushroom recipes too—like crab-stuffed or cream cheese-filled versions.
Let any leftovers cool completely before storing. Then, pop them into an airtight container and keep them in the fridge for up to 2 days. When you’re ready to reheat, use the oven or toaster oven (around 350°F) for the best texture—just until they’re warmed through and the cheese gets melty again. Avoid the microwave if you can—it tends to make mushrooms rubbery and sad. And nobody wants that.
LOVE PORTOBELLO MUSHROOMS? Then you need to try my recipe for Italian sausage stuffed portobellos next!
MORE FAVOURITE MUSHROOM RECIPES
EASY SAUTÉED MUSHROOMS & ASPARAGUS
CREAM OF MUSHROOM & CHICKEN SOUP
SKILLET GARLIC BUTTER MUSHROOMS
These Caprese stuffed mushrooms are perfect for weeknight dinners, entertaining, or when you want to wow someone with minimal effort. Don’t forget to tag me if you try them—I’d love to see your creations!
LOVE THIS RECIPE? PIN IT FOR LATER!
CAPRESE STUFFED MUSHROOMS WITH PESTO BUTTER
Ingredients
- 4 large Portobello Mushroom Caps
- 1-2 tbsp Pesto Butter* softened
- 1 cup Cherry Tomatoes halved
- 1 cup Mini Bocconcini
- 1 tbsp Extra Virgin Olive Oil
- Salt and Pepper to taste
- 2-3 tbsp Balsamic Glaze for drizzling
- Extra Pesto Butter or Chopped Fresh Basil optional, for serving
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Gently clean the mushroom caps with a damp paper towel.
- Use a spoon to gently scrape out the gills from the insides of the mushroom caps. Carefully wiggle out the stems.
- Brush both sides with olive oil and place them gill-side up on the baking sheet. Sprinkle lightly with salt and pepper.
- Bake for 10 minutes, just to soften the mushrooms and release some moisture. After baking, blot the inside of each mushroom cap with a paper towel if they look watery.
- Spread about 1/2 tablespoon of pesto butter into each mushroom cap. (Don’t be shy—it melts into the mushrooms and makes magic happen.) I like to put a pat of butter on each cap, let it melt a bit, and then spread it with a knife to cover the entire surface.
- Divide the cherry tomatoes and mini bocconcini evenly between the mushroom caps. Season again with a pinch of salt and pepper.
- Return to the oven and bake for another 8–10 minutes, until the cheese is melty and the tomatoes are slightly blistered.
- Drizzle generously with balsamic glaze and top with an extra pat of pesto butter if you're feelin’ it. Add fresh basil on top if you happen to have some, but honestly? You won’t miss it. Serve warm.
Video
Notes
Nutrition
The links in this post are affiliate links. Thanks for supporting HipHipGourmet!
