Portobello mushrooms “Caprese”

This entrée has only advantages: it’s very light, easy to prepare, tasty and cheap.

It will be for sure a part of my menu for Christmas or New Year as it’s not all going to be ham and seafood, isn’t it? 🙂


20 Portobello mushrooms (as big as possible)

1 mozzarella ball

20 cherry tomatoes (very small ones)

1 or 2 garlic cloves

3 tablespoons olive oil

balsamic vinegar

salt, black pepper

some fresh basil leaves



Pre-heat the oven at 200 degrees

Peel the garlic and crush it in a mortar, add salt and olive oil.

Wash the tomatoes and cut them in half or quarters.

Clean the mushrooms and remove its stalks. (*)

Spread the garlic oil in the hole of the mushrooms using a pastry brush.

Fill in the hole with a cut tomato, a piece of mozzarella and a basil leaf. Add salt and pepper and put them in the oven at 200 degrees until they are baked (about 10 min.)


Before serving, add a drop of vinegar and finely chopped fresh basil.

Ready to eat!

(*) Do not throw away the mushroom stalks we removed.

We can chop them, cook and add them to an omelette or in a vegetable soup…



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