Caprese-Stuffed Mushrooms

Servings: 4
Time: 30 minutes


  • 2 Tbsp olive oil

  • 2 cloves garlic, crushed

  • 1 tablespoon freshly chopped parsley

  • 4 large Portobello Mushrooms, stem removed, washed and dried with a paper towel

  • 1 cup crumbled goat cheese

  • 1 cup grape (or cherry) tomatoes, halfed

  • garlic salt, to taste

  • fresh basil, shredded to garnish

  • ¼ cup balsamic vinegar


  1. Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.

  2. Combine olive oil, garlic, and parsley into a small bowl. Brush each mushroom (in and outsides) and place them dome-down on a baking sheet.

  3. Place tomatoes in a small saucepan with garlic salt and “squash”. Simmer on low until fragrant.

  4. Fill each mushroom with the tomatoes and top with 1/4 cup goat cheese. Grill/broil until mushrooms are tender and the topping browns (about 8 minutes).

  5. To serve, top with the basil, drizzle with the balsamic vinegar and sprinkle with salt to taste.

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