Portobello Mushrooms

Juicy mushroom caps are topped with melted mozzarella, sweet roasted cherry tomatoes, and finished with fresh herbs for an easy side dish or light vegetarian meal.

Shared notes will appear here.

Everyday Cooking

Mediterranean

Kitchen Pace : 🕒

Servings:

Recipe by NAVA Kitchen

Roasted portobello mushrooms topped with melted mozzarella cheese, roasted cherry tomatoes, and fresh basil, served on a stone board.

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Ingredients:

4 portobello mushrooms, large
3 tbsp olive oil
Garlic powder, salt, black pepper, and paprika, to taste
2 cups mozzarella cheese, shredded
1 cup cherry tomatoes, halved
Fresh basil or parsley, chopped, for garnish

Method:

Start Cooking

Preheat the oven to 425°F (220°C).
Clean the mushrooms, remove the stems, and scrape out the dark gills if desired.
Brush the mushrooms inside, outside, and around the edges with the olive oil.
Season with garlic powder, salt, black pepper, and paprika.
Fill each mushroom with mozzarella and top with the halved cherry tomatoes.
Arrange the mushrooms on a lightly oiled baking sheet.
Bake for 25 minutes, or until the mushrooms are tender, the cheese is melted, and the tomatoes are softened and lightly roasted.
Broil for 1–2 minutes if you'd like a more golden top.
Garnish with fresh basil or parsley and serve warm. Bon appétit!

Kitchen Tools:

Notes:

From the kitchen

Wipe portobello mushrooms with a damp paper towel or a soft mushroom brush to remove any dirt. While you can rinse them briefly if needed, avoid soaking them, as mushrooms absorb water easily. Excess moisture can make them release more liquid during roasting.
Removing the dark gills is optional. They are edible but can trap small bits of dirt and darken the filling. Removing them also creates more room for toppings and helps reduce excess moisture while roasting.
Fresh mozzarella can release more liquid than low-moisture shredded mozzarella. For the best texture, use shredded low-moisture mozzarella.
Let the mushrooms rest for 2–3 minutes after baking so the cheese can settle before serving.

Make it yours

For fresh garlic flavor, sauté 2 minced garlic cloves in a little olive oil until fragrant, then brush the garlic oil over the mushrooms before baking.
Add a handful of baby spinach under the mozzarella for extra color and nutrition.
Top each mushroom with a small cube of butter before baking for a richer finish.
Sprinkle grated Parmesan over the mozzarella for a sharper, cheesier flavor.
Add sliced black olives or roasted red peppers.
Finish with a drizzle of balsamic glaze or a pinch of crushed red pepper flakes.

At the table

Serve these mushrooms as a side with grilled chicken, steak, salmon, or pasta.
They also make a satisfying vegetarian main course with a simple green salad or crusty bread.

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