Go Back
–+ servings
portobello mushroom stuffed with cherry tomatoes and bocconcini cheese on arugula on a plate

CAPRESE STUFFED MUSHROOMS WITH PESTO BUTTER

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.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 Servings

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.
    hand with a paper towel patting a portobello mushroom
  • Use a spoon to gently scrape out the gills from the insides of the mushroom caps. Carefully wiggle out the stems.
    hand with a spoon removing the gills from a portobello mushrooms
  • Brush both sides with olive oil and place them gill-side up on the baking sheet. Sprinkle lightly with salt and pepper.
    4 cooked portobello mushrooms seasoned with salt and pepper on a parchment lined baking sheet
  • 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.
    hand with a paper towel patting cooked portobello mushrooms dry
  • 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.
    4 portobello mushrooms with melted pesto butter on a parchment lined baking sheet
  • Divide the cherry tomatoes and mini bocconcini evenly between the mushroom caps. Season again with a pinch of salt and pepper.
    4 portobello mushrooms stuffed with cherry tomatoes and mini bocconcini on a parchment lined baking sheet
  • Return to the oven and bake for another 8–10 minutes, until the cheese is melty and the tomatoes are slightly blistered.
    4 portobello mushrooms with melted bocconcini and tomatoes on a parchment lined baking sheet
  • 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.
    portobello mushroom stuffed with cherry tomatoes and bocconcini cheese on arugula on a plate

Notes

You can mix 1 tbsp store-bought pesto with 1 tbsp softened butter as a quick fix. Or you can make my homemade pesto butter to always keep on hand for delicious recipes like this!
I love serving these Caprese mushrooms over a bed of arugula and/or with some homemade focaccia or toasted crusty bread.

Nutrition

Serving: 1Serving | Calories: 131kcal | Carbohydrates: 8g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 9mg | Sodium: 29mg | Potassium: 387mg | Fiber: 1g | Sugar: 5g | Vitamin A: 182IU | Vitamin C: 8mg | Calcium: 96mg | Iron: 1mg
QR Code linking back to recipe