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Vegan Caprese Stuffed Portobello Mushrooms on a plate

Vegan Caprese Stuffed Portobello Mushrooms

  • Author: Meatless Makeovers
  • Prep Time: 15 min.
  • Cook Time: 25 min.
  • Total Time: 40 min.
  • Yield: 6 Servings 1x
  • Category: Entree, Appetizer
  • Method: Bake, Broil
  • Cuisine: Italian
  • Diet: Vegan


This Vegan Caprese Stuffed Portobello Mushrooms recipe is a crowd pleaser- homemade liquid mozzarella cheese, cherry tomatoes, and fresh basil, all in a delicious mushroom cap!




  1. Preheat the oven to 400°F
  2. Clean the portobello mushrooms. Scrap out the gills and discard. Place the mushrooms upside down on an oil-lined baking sheet. 
  3. Brush each mushroom with oil and sprinkle with salt, black pepper and garlic powder. 
  4. Bake the mushrooms for 10-15 minutes or until tender. If there is excess liquid in the mushrooms, remove it before stuffing by carefully tipping the mushrooms to drain the liquid. 
  5. Fill each mushroom with halved Cherry tomatoes and pour on the liquid mozzarella. 
  6. Place the mushrooms under the broiler for 5-10 minutes or until browned. Watch them carefully because they will brown quickly.
  7. Remove them from the broiler and let them cool slightly. Sprinkle with sliced basil and drizzle with balsamic vinegar or reduction, if desired. Enjoy. 
  8. Leftovers can be kept in an airtight container in the refrigerator for 5 days.


  • The equipment listed above contains affiliate links to products that we personally use, love, and recommend!

Keywords: Vegan Caprese Stuffed Portobello Mushrooms, Vegan Stuffed Mushroom Recipe, Vegan Caprese Salad Recipe