Caprese & Pesto Stuffed Portobello Mushrooms

How to make stuffed portobello mushrooms with cherry tomatoes and fresh mozzarella in a balsamic glaze. This recipe pairs beautifully with a SIP Certified Petite Sirah. 
A Jerry James Stone Recipe


Appetizer, Vegetarian


  • 2 large portobello mushrooms, stems & gills removed
  • 2 tablespoons unsalted butter, melted
  • 1 cloves garlic, minced
  • ¼ teaspoon sea salt
  • 1 teaspoon chopped fresh parsley
  • 2 tablespoons pesto
  • ½ cup cherry tomatoes
  • ½ cup fresh mozzarella balls
  • 1 teaspoon balsamic glaze
  • 1 tablespoon chiffonade basil
Jump to instructions
Yields 2
Prep Time 10 minutes
Cook Time 20 minutes
30 minutes



  • Preheat oven to 400˚F.
  • Prepare the 2 portabellas by gently popping off the stems. Using a spoon, remove the gills from inside the cap. Carefully.
  • Wash the mushroom caps and set aside to dry.
  • Whisk together the 2 tablespoons melted butter, 1 clove minced garlic, ¼ teaspoon salt, and 1 teaspoon chopped parsley.
  • Transfer the bellas to a rimmed baking sheet that has been lined with parchment. Brush the mushroom caps all over with the butter mixture.
  • Bake mushrooms for 10 minutes, until they just begin to soften.
  • Remove the mushrooms from the oven.
  • Take 2 tablespoons of pesto and fully coat the inside of the mushrooms. Divide the ½ cup of cherry tomatoes between the mushrooms along with the ½ cup of fresh mozzarella balls. Salt and pepper to taste.
  • Return the mushrooms back to the oven and bake for another 10 minutes, or until the cheese is melted.
  • Remove from the oven and drizzle 1 teaspoon of balsamic glaze over the mushrooms and top them off with 1 tablespoon of basil.
  • Enjoy!

Storage Tips:

Storage Tips Icon

How to Store Mushrooms

Place mushrooms in a brown bag, close it, and place mushrooms at the back of the fridge where it is colder. The bag will keep them dry and fresher longer. They will keep up to 14 days this way.

How to Store Herbs

Many herbs should be stored just like cut flowers, with their stems in a little water, and kept in the refrigerator. The more tender herbs might need a bag over the top to protect their leaves. Stored this way, herbs can stay fresh for weeks.

Jerry’s Hacks:

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How to Clean Mushrooms

Yes, you can wash mushrooms. No, they won’t absorb the water or get mushy. Wash them in 4 parts water and 1 part white vinegar, soak for 10 minutes. Strain, and gently dry them in a paper towel lined salad spinner. Store once completely dry.

How to Peel Garlic Fast

Break apart a garlic bulb and add the cloves to a pint-sized mason jar. Seal the jar and shake it such that Taylor Swift would be proud. The peels will break away from the cloves in just seconds.