Jump to Recipe Print Recipe
Jump to Recipe

I love a bright Caprese Salad.

You know, that beautiful light summer lunch or party appetizer made with chewy, moist, rounds of fresh mozzarella cheese, lush tomatoes, fragrant basil leaves all topped with a a splash of extra virgin olive oil and thick, syrupy balsamic vinegar.

One delicious bite is all you need to transport your senses to the salty Isle of Capri on a sunny Mediterranean afternoon.

Portobello Mushroom cap stuffed with melted mozzarella cheese, tomatoes and pesto

Sometimes, I long for a warmer, more meatier, but still meatless, satisfying twist on the classic Caprese Salad. Problem is, you can’t just warm it up as is. Fresh basil doesn’t hold up well to heat. It will turn dark and loose its punch as the mozzarella melts aimlessly all over your pan.

Here’s a satisfying, simple solution that marries the lure of Capri’s with the welcome warmth of your toes wiggling deep in the sand. Make the Caprese Salad in a portobello mushroom cap and bake it like a pizza. After all, who doesn’t love pizza?

You can used prepared pesto for this recipe, but for best results, try it with this fresh basil pesto recipe.

Fresh mozzarella is really delicious and melts beautifully, but it has a high moisture content. As a result, there may be some excess liquid swimming in your pan after baking. If you can find a fresh, low moisture mozzarella, use it. Prepackaged shredded mozzarella will work in a pinch but won’t be as rich and juicy as fresh.

Stuffed portabello pizzas make a great lunch, a surprise side dish with supper (we’re having pizza as a vegetable!!), a light dinner when served with a hearty Greek Salad or a tasty appetizer when sliced into wedges, traditional pizza style.

cooked stuffed portobello pizza
Print

Stuffed Mozzarella Pizzas

If a fresh Caprese Salad married a pizza, their child would be this stuffed portabello pizzas. No babysitter needed.
Course Appetizer, Main Course, Main Course or Side Dish
Cuisine Italian, Mediterranean
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 mushroom caps
Author Linda Lederman, Balaboosta's Secret

Ingredients

  • 6 large Portobello mushroom caps, stems and gills removed
  • 3 tbsp. Extra virgin olive oil
  • 6 ounces Fresh or shredded mozzarella cheese
  • 1/2 Pint Grape tomatoes, washed, dried, and cut in half approx. 24 grape tomatoes
  • 1/2 cup Fresh or store bought pesto
  • Salt and pepper, to taste
  • Aged balsamic vinegar or glaze, to drizzle

Instructions

  • 1. Preheat oven to 375 degrees. 
  • 2. Line a rimmed baking sheet with parchment paper. With a pastry brush, lightly brush olive oil on outside of each mushroom cap, and around the interior and edges. If you're like me, and your hands are clean, you'll probably just rub the oil on with your fingers. Forget the pastry brush. Who needs something else to clean?
  • 3. Place oiled caps on lined baking sheet and evenly divide the mozzarella cheese between them. Top each cap with sliced grape tomatoes and drizzle with pesto. Sprinkle with salt and pepper, according to taste. 
  • 4. Place baking sheet on middle rack of oven and bake for approximately 15 minutes, or until cheese is melted. Remove from heat and drizzle with aged balsamic vinegar or a thicker glaze, if desired. Serve immediately. 

What’s your favorite way to make a nontraditional mini pizza snack? Share your tasty secret in the comments below. Thanks, smiles.

Sign Up For Our Newsletter and Grab This FREE Sanity Saving PDF

We won’t tell your mom, promise!