Looking for a quick and easy recipe with fresh tomatoes? Look no further. These delicious Bacon Caprese Stuffed Portobello Mushrooms are the perfect weeknight dinner. Want to go meatless? Leave out the bacon and they are just as good!
Plus they are a great way to kick off the New Year. Like I said, cut down the bacon or go completely without.
They are so fresh, delicious and easy to make.
And you can totally get creative with them. You can add what you want, take away what you don’t want and just generally make something new but make them often! SO fab!
They are very filling as well, so you won’t be starving afterward.
They make a great snack, appetizer or even a main dish!
So are you ready to hear more about these Bacon Caprese Stuffed Portobello Mushrooms? They really are super easy.
The ingredients I use are the ingredients I always seem to have on hand, so they aren’t a difficult dinner and don’t require a lot.
Basically I just preheat the oven to 375, brush my portobellos with some olive oil, make some bacon up, stuff all of the ingredients into the portobellos, sprinkle with a little sea salt and pepper and bake for about 30-45 minutes or until cheese is melted and bubbly.
We like to drizzle ours with a little balsamic vinegar before serving, but you do what you like.
We often use a flavored balsamic just to add a little additional flavor and it pairs so well with all the vegetables, the cheese…. just so yummy!
Are you looking for some more great recipes using fresh tomatoes? Well you don’t need to look a whole lot further, because here’s a list of some great recipes put together by the Sunday Supper Tastemakers. Enjoy!!
Sunday Supper Recipes Using Fresh Tomatoes
Chicken Recipes
- Caprese Chicken with Bacon by Family Around The Table
- Cheesy Caprese Pesto Chicken and Quinoa Casserole by Fantastical Sharing of Recipes
- Easy Balsamic Chicken with Tomatoes by Life Tastes Good
- Grilled Chicken and Pasta with Grated Tomato Sauce by A Kitchen Hoor’s Adventures
Main Courses
- Bronzed Tomato Spinach Cheddar Panini by Cindy’s Recipes and Writings
- Ground Beef Curry by Wholistic Woman
- Lamb and Fresh Tomato Curry by Sunday Supper Movement
- One Pan Pork Chop Dinner with Tomatoes by Simple and Savory
- Tuna and Tomato Bento by Ninja Baker
Pizza, Pies, and Pastas
- Angel Hair Pomodoro by Healing Tomato
- Heirloom Tomato Tart by Authentically Candace
- Pressure Canned Homegrown Tomato Sauce by What Smells So Good?
- Savory Tomato Pie with Pre-Made Crust by The Foodie Affair
- Three Cheese Tomato Basil Pie by Jersey Girl Cooks
- Tomato and Caramelized Onions Galette by Brunch-n-Bites
- Tuscan Pasta with White Beans and Tomatoes by A Mind “Full” Mom
Side Dishes
- Bacon Caprese Stuffed Portobello Mushrooms by Crazed Mom
- Bloody Mary Mix by Our Good Life
- Bruschetta di Pomodoro by The Freshman Cook
- Caprese Garlic Bread with Arugula Pesto by The Crumby Cupcake
- Slow Roasted Tomatoes by Caroline’s Cooking
- Tomato Cauliflower Rice by Family Foodie
- Tomato Tulips for a Veggie Platter by Sew You Think You Can Cook
Snacks
- Cheesy Thumbprint Cookies with Green Tomato Strawberry Jalapeno Jam by Soulfully Made
- How to Make Homemade Salsa by Cosmopolitan Cornbread
- IPA (India Pale Ale) Green Tomato Pickles by Gourmet Everyday
- Italian Nachos by A Day in the Life on the Farm
- Marinated Cherry Tomatoes with Cottage Cheese by Cricket’s Confections
- Tomatoes Stuffed with Apple-Walnut Salad Filling by Asian In America
- Tropical Fruit Salsa by Pies and Plots
Soups and Salads
- 10 Minute Greek Inspired Couscous Salad by Sprinkles and Sprouts
- Burrata Caprese Salad with Balsamic Pearls by That Skinny Chick Can Bake
- Cherry Tomato and Preserved Lemon Salad by Shockingly Delicious
- Cupboard Tomato Mozzarella Salad by Food Lust People Love
- Fresh Tomato and Couscous Salad by Basic N Delicious
- Fried Green Tomato BLT Salad by Palatable Pastime
- Rustic Dill Tomato Soup by Hot Eats and Cool Reads
- Summer Tomato and Bread Soup by Monica’s Table
- Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese by Bottom Left of the Mitten
Ready to make Bacon Caprese Stuffed Portobello Mushrooms?
Bacon Caprese Stuffed Portobello Mushrooms
Ingredients
- 4 portobello mushrooms
- extra-virgin olive oil to brush on mushrooms
- 2 c. shredded mozzarella
- 1 cup cherry or grape tomatoes halved
- 4 strips of bacon soft cooked and cut into small pieces
- 2 cloves garlic minced
- 4-6 fresh basil leaves minced
- ground sea salt
- ground pepper
- Balsamic glaze for drizzling
Instructions
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Preheat the oven to 425º.
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Brush each Portobellow cap with extra virgin olive oil.
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Place them top down on a foil-lined or parchment-lined baking sheet,
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Add ¼ cup of mozarella cheese to each mushroom cap.
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Top with sliced bacon, halved tomatoes, minced garlic and minced basil.
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Season with a shake of ground sea salt and ground pepper.
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Put in the oven for 20-25 minutes or until the cheese is melted and mushrooms are soft.
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Drizzle with balsamic glaze and serve.
Recipe Notes
Wendy Klik says
Love using portabellas when I go meatless. Your photos are wonderful. I can almost taste those beauties.
Nicole Cook says
Portobello’s are the best! Aren’t they? So yum! Thank you!
Cricket Plunkett says
I have become obsessed with mushrooms lately, I think I need to try out this recipe. It looks amazing!
Nicole Cook says
I seriously adore mushrooms! I can never get enough! Thank you!
Christie says
I’m overdue for some stuffed mushrooms. These are going on the menu!
Nicole Cook says
Aren’t stuffed mushrooms the best?
The Ninja Baker says
Your photos are so beautiful, Nicole. Love this essentially healthy pizza =) Pinning!
Nicole Cook says
Thank you so much Kim! So delish!!
Liz says
Such a delicious way to satisfy my mushroom obsession! Caprese toppings are the BEST!!!
Nicole Cook says
I’m so obsessed too! I get it, I totally get it! Caprese makes anything better!! LOL
Erin says
Stuffed portobello mushrooms are one of my favorite ‘comfort’ meals. I love that you added bacon and balsamic. I bet this is a flavor masterpiece!
Nicole Cook says
Oh it was SO flavorful! Which sometimes doesn’t happen with stuffed mushrooms. We adore stuffed mushrooms too and I can totally see how they are the perfect ‘comfort food’!
Betty Ann Quirino says
What a delightful meal with tomatoes. I must try making this soon. Thanks for sharing.
Nicole Cook says
Thank you so much Betty, hope you enjoy it!
Candace Dyer says
I love how these have bacon (the best food in the whole world!), but I also love how you can omit it for a Meatless Monday meal!
Nicole Cook says
We’ve done both and while the bacon definitely adds an element of flavor that makes them amazing, they are JUST as fantastic without! Thanks!!
anne says
This looks sooo good! All of my favorites in one bite!
Jersey Girl Cooks says
These look so good! It’s like a pizza with bacon in a mushroom instead of on crust.
Caroline says
The photos look great and I love the sound of these too. Yum!
Sarah Reid, CNP (@jo_jo_ba) says
Love portabellos, and stuffed?? Come on!
Cindy @CindysRecipesAndWritings says
I crave mushrooms every once in a while. I need to put this recipe on top to make next!
Karen (Back Road Journal) says
Love stuffed mushrooms and these sound delicious.
Carmen says
Today I’m going to coock. Bacon Capresestuffed Portobello Mushrooms.
We’ll see what happens I will let you know