Pork Caprese Stuffed Portobello Mushrooms

Pork Caprese Stuffed Portobello Mushrooms is the perfect combination of a Caprese salad and a stuffed portobello mushroom. This beautiful and easy recipe has multiple layers of delicious flavors and textures in every bite.

The ground pork is browned in a skillet of onions, garlic, olive oil, and the scooped-out-chopped-up stems and gills of the inner portobello mushrooms. It’s then layered in a dusting of garlic buttered Panko bread crumbs for a nice little textured crunch.

These beauties are then topped with the Caprese “salad” full of colorful bursts of cherry tomatoes, fresh mozzarella pearls, shredded parmesan cheese, and fragrant basil leaves that have been tossed gently in olive oil and balsamic vinegar.

All of this is then drizzled with delicious brown sugar and balsamic glaze over the top of each mushroom before baking in the oven to fully melt the cheese.

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What do you need to make Pork Caprese Stuffed Portobello Mushrooms?

Here are the ingredients you’ll need from the grocery store:

Portobello Mushrooms

• Portobello mushrooms, 6 whole large portobello mushrooms

Garlic Butter

• Unsalted butter, 5 tablespoons unsalted butter
• Fresh garlic, 3 cloves garlic – minced
• Dried parsley, 1 tablespoon dried parsley

Pork Mixture

• Olive oil, 1 tablespoon
• White onion, 1 small – chopped
• Fresh garlic, 2 cloves garlic – minced
• Ground pork, 1 pound ground pork
• Kosher salt, 1 teaspoon salt
• Black pepper, 1 teaspoon pepper
• Stems + gills of the portobello mushrooms, chopped

Caprese Salad

• Cherry tomatoes, 1 cup cherry tomatoes – halved
• Fresh mozzarella pearls, 1 cup mozzarella pearls
• Basil, 1/2 cup fresh basil
• Parmesan cheese, 1/4 cup fresh parmesan cheese – shredded
• Olive oil, 1 tablespoon extra virgin olive oil
• Balsamic vinegar, 1 teaspoon
• Kosher salt, 1/2 teaspoon salt
• Black pepper, 1/2 teaspoon pepper

Balsamic Glaze

• Balsamic vinegar, 1/4 cup
• Brown sugar, 5 tablespoons

Topping

• Panko bread crumbs, 1/2 cup bread crumbs

How do you make Pork Caprese Stuffed Portobello Mushrooms?

Prepping the Portobello Mushrooms

Very carefully, use a spoon to scrape out the stems and gills from the underside of each portobello mushroom. Collect the stems and gills and place them on a cutting board.

Prepare a large baking sheet with parchment paper and lightly spray with non-stick cooking spray.

Place the mushrooms on the baking pan. Then chop the stems and gills into fine bits and place them off to the side for later use

Creating the Caprese Salad

Create the Caprese “salad” by combining the halved tomatoes, fresh mozzarella pearls, parmesan cheese, fresh basil, kosher salt, black pepper, olive oil, and balsamic vinegar in a medium bowl. Gently toss together to coat everything in the oil, vinegar, and seasonings. Move the bowl to the refrigerator to keep cold until you’re ready to use.

Browning and Seasoning the Ground Pork

Preheat your oven to 400° F.

In a large skillet, heat the olive oil over medium-high heat. Add the onions and cook until softened then stir in the freshly minced garlic.

Remove the skillet from the heat and drain the fat from the pan, Stir in the mushroom stems and gills; then cover and set aside.

Stir in the ground pork and season with salt and pepper. Reduce the temperature to medium heat and continue to stir while breaking up into bite-sized pieces. Cook until no longer pink and the meat has cooked all the way through.

Creating the Garlic Butter Mixture

Prepare garlic butter mixture by melting garlic and butter in the microwave (in a microwave-safe dish). Remove from microwave, stir in dried parsley, and brush the garlic butter along the bottoms and sides of each mushroom.

Place buttered side down on the baking pan then lightly brush the garlic butter along the inside of each mushroom.

Transfer to the hot oven and bake for 8 to 10 minutes (Note: it will look like the mushrooms are burning but they’re not).

Pour the leftover garlic butter into a small bowl with the Panko bread crumbs and stir together. Set aside for later use.

Putting it all together …

Create the balsamic glaze by pouring the balsamic vinegar in a small saucepan over high heat. Stir in brown sugar. Bring to a boil and then reduce heat to a simmer for about 5 minutes.

Remove the mushrooms from the oven. Spoon the pork mixture inside each one, followed by a dusting of Panko bread crumbs, then add a spoonful of the Caprese salad mixture, and top with more Panko bread crumbs and fresh basil.

If you have extra tomatoes, cheese, and bread crumbs – spread them around on the baking pan and bake along with the stuffed mushrooms.

Drizzle a small amount of the balsamic glaze over the top of each mushroom then bake at 400° F for about 5 to 7 minutes or until the cheese melts and the tomatoes wilt. Serve hot and fresh out of the oven.

What can you serve with portobello mushrooms?

This easy mushroom recipe is the main course or the star of the show so it’s not your usual side dish. We like to serve stuffed portobello mushrooms with a side of wild rice, couscous, or farro pilaf. Additional veggies are always a good option too!

Try a few of these Fall Favorite Easy Recipes …

• Pork Chops with Maple Glazed Figs, Pears, and Apples
• Autumn Acorn Squash with Wild Rice
• Savory Chicken Stew with Rosemary Dumplings
• Roasted Pears and Pork Chops
• Baked Chicken and Cinnamon Squash
• Creamy Tomato Bisque Soup with Grill Cheese Dipping Sticks
• Hearty Lasagna Soup

Looking for more tasty and easy recipes? Try a few here:

• Italian Chicken and Acorn Squash Couscous
• Chicken & Pork Crostina Pasta
• Creamy Beef and Potatoes
• Wild Rice Chicken Casserole – (Easy Recipe)
• Meat and Potato Timballo Pie

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