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Mozzarella Mushroom Caps

Mozzarella Mushroom Caps

Watch Video
degree-icon Easy
time-icon 5 Minutes
time-icon 15 Minutes
time-icon N/A
time-icon 4 Caps
time-icon 1 Cap
diet-icon N/A
degree-icon Easy
time-icon 5 Minutes
oven-icon 15 Minutes
snow-icon N/A
plate-icon 4 Caps
dish-icon 1 Cap
diet-icon N/A

Recipe Box

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Portabello Caps
  • ½ cup Magical Olive Oil
  • 4 large portobello mushroom caps
  • 4 ounces mozzarella cheese, shredded or cubed
  • 2 ounces Parmesan cheese, grated
  • 3 large fresh basil leaves, chopped
  • 2 ounces cherry tomatoes, halved
  • 2 cloves garlic, smashed
  • ¼ cup fresh chives, chopped
  • Salt to taste
  • Pepper to taste
Balsamic Glaze
  • 8 ounces balsamic vinegar
  • ¼ cup organic brown sugar

How To

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Portabello Caps
  • Preheat your oven to 350°F.
  • Place the portobello caps, stem side down, on a baking sheet (lined with a MagicalButter baking mat, if available). Drizzle them generously with Magical Olive Oil; flip; and repeat with the reverse side of the caps.
  • Fill the inverted caps with mozzarella, tomato halves, chives, Parmesan, garlic, and basil. Salt and pepper to taste.
  • Bake on the center oven rack for 10 minutes.
Balsamic Glaze
  • In a medium-sized saucepan on medium-low heat, slowly cook the vinegar and brown sugar until reduced by about 75 percent, becoming a glaze.
  • Drizzle 2 tablespoons of the balsamic glaze over your Mozzarella Caprese Mushrooms, serve, and enjoy!