Caprese Stuffed Portobello Mushroom

Posted by Annette Bellisari on

This recipe is for all of our vegetarian friends out there! You're going to love this Caprese Stuffed Portobello Mushroom.


3 portobello mushrooms

1/2 jar Bellisari's Calabrian Pepper & Sweet Tomato Fennel Spread

5 oz sliced mozarella cheese

Fresh basil

Instructions: Preheat oven to 350ºF. Wash your mushrooms and remove stem and gills. Add mozarella slices to the mushrooms. Add approximately 3 tablespoons of Calabrian Pepper & Sweet Tomato Fennel Spread to each mushroom. Bake for 15 minutes or until cheese is melted. Remove and top with chiffonade basil. Serve warm!

Bellisari's Calabrian Pepper and Sweet Tomato Fennel Spread on a wooden plate next to a Caprese Stuffed Portobello Mushroom.

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