Caprese Mushrooms

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Caprese Mushrooms


  • 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.