Guest Post: Caprese Portabella Mushrooms by The Girl on Bloor

We have a guest in the kitchen! We’re excited to welcome a fellow mushroom-fanatic to our kitchen, Taylor of The Girl on Bloor. Her mushroom love and enthusiasm is rampant on her own blog and now she’s sharing her creativity with us as well. These plump portabella’s will be a summer favourite!!


Hey everyone! Taylor here from The Girl on Bloor blog – I’m a freelance writer and photographer in my 20’s that has lived on and off Bloor Street in downtown Toronto for the past six years. In that period, I’ve graduated with an undergraduate degree from the University of Toronto and a Master’s degree in journalism from Ryerson University, and I’ve learned a ton about meal planning and cooking as a busy person along the way. It’s been a fun ride, and I’m even more excited to continue working on my food blog full time in the coming months!



I have loved mushrooms since I was a little girl. My love for mushrooms is so extreme that I even have a video tape of myself as a five-year-old crying because there aren’t enough mushrooms on my pizza. I love mushrooms in just about everything: burgers, salads, pastas, skillet meals…In fact, I’m proud to say that even as an adult, they remain one of my favourite vegetables to this day. I love how versatile mushrooms are, and they just add the most perfect, earthy flavour to whatever you happen to be making, from gravies to pasta sauces. If I could eat mushrooms everyday, trust me, I would!


Caprese Portabella Mushrooms
These Caprese Portabella Mushrooms are the perfect, filling side dish. Full of vibrant, summertime flavours, you’ll be tempted to enjoy these year round!

Prep Time: 10 mins | Total Time: 30 mins | Serves: 4

8 portabella mushrooms
2 tbsp olive oil, divided
1 cup quinoa, cooked
2 cloves garlic, minced
4 tbsp balsamic vinegar, divided
½ tsp salt
¼ tsp pepper
16 mini buffala mozzarella balls
16 cherry tomatoes
¼ cup chopped fresh basil

1. Preheat oven to 425 F.
2. Cook quinoa according to package directions. Meanwhile, gently wash away dirt from mushrooms, then carefully cut away stems and scrape out each mushroom. Set filling aside.
3. In a large bowl, toss quinoa with mushroom filling, minced garlic, balsamic vinegar, salt and pepper. Stuff each mushroom with filling, then top each with two mozzarella balls and two cherry tomatoes.
4. Cook in the oven for 15-20 minutes until cheese is completely melted. Remove from oven and top each mushroom with a bit of fresh basil. Enjoy!



If you like this recipe, you may also want to try:
The Keg’s Mushrooms Neptune
Chicken & Triple Mushroom Potstickers
Roasted Vegetable Flatbread

A huge thanks to Taylor for bringing her creativity and excitement to our blog! We can’t get enough of these juicy stuffed caps and are very excited to see what she comes up with next!! Watch for Taylor’s second guest post later this year.

Follow along with Taylor at The Girl on Bloor, and on Facebook, Twitter and Pinterest!


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