Caprese Mushrooms


Caprese Mushrooms are deliciously simple appetizers to make. Use the large portabella mushrooms for this recipe. They make hearty appetizers or a great side dish.

I like using beefsteak tomatoes for this recipe. They are nice meaty tomatoes that compliment the mushrooms very well. The portabella mushrooms should be baked for around 20 minutes with a little Pesto and olive oil brushed on top to give it a full body flavor.

Traditionally I’ll use fresh buffalo mozzarella cheese to top this dish but on occasion I’ve used fontina which gives it a pungent intense flavor. These Mushrooms should be enjoyed with a nice crisp Pinot Grigio.


  • 4 large Portobello mushrooms
  • 1 large beefsteak tomato
  • 4 slices of fresh buffalo mozzarella cheese
  • 4 Tbls of extra virgin olive oil
  • 3 Tbls of basil pesto
  • 6 fresh basil leaves
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground black pepper


  • Pre-heat the oven to 350 degrees.
  • Remove the stems from the mushrooms and clean with a damp paper towel.
  • Mix together the pesto and olive oil.
  • Brush the mushroom caps on both sides with the mixture.
  • Place the mushrooms on a slightly oiled baking dish and back for at least 20 minutes or until the mushrooms are fork tender.
  • Slice the tomato into four equal slices.
  • Brush with oil and place on the top of the mushroom and bake for around 10 more minutes.
  • Place a slice of cheese on top of the tomato and bake until melted.
  • Add a some fresh basil on top and serve.

    Serves 4 people

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