Caprese Stuffed Portobello Mushrooms

It’s time again for Food n Flix - the online club where participants watch the selected movie and whip up something delicious!

This month’s movie was Coyote Ugly, hosted by Kimberly at Coffee and Casseroles.

The movie Coyote Ugly is inspired by the actual bar/saloon by the same name.  As always, there are similarities and differences between the movie and real life.  The movie follows a small town girl as she moves to New York to follow her dreams to become a songwriter.  Her dreams aren’t as easy to follow as she thought, so she ends up working at the Coyote Ugly Bar where each night is a party, including line dances on the bar.

The movie was ok.  I had trouble connecting with the characters or the storyline, but it was interesting enough.  I was more intrigued by the fact that it was inspired by a real bar and had fun hunting down similarities and differences.  In the course of my research, I found a menu to the actual Coyote Ugly Saloon and decided to recreate something from that menu.

One of the first recipes to catch my eye was Stuffed Portobellos, stuffed with tomatoes, mozzarella, pesto, and fresh basil.

It sounded amazing - so I set out to make my own version, which I dubbed Caprese Stuffed Portobello Mushrooms!  I planned to make these when I had my parents over the other day, but I didn’t get my act together in time, so Hubs and I enjoyed these ourselves (Dude had one and pronounced it “ok”...Spud did not try one (he gags on mushrooms) eek!)  

I can’t wait until I entertain again (who knows when that will be?!?) these will be a perfect appetizer!


Caprese Stuffed Portobello Mushrooms

12 ounces portobello mushrooms

1 cup fresh basil

1 tablespoon almonds

3 cloves garlic

3 tablespoons butter, melted

3 tablespoons grated parmesan

Fresh mozzarella pearls

Cherry tomatoes, cut in half and seeded


Clean the mushrooms and remove the stems. Place, cap side down into a baking dish.

Preheat oven to 400 degrees F.

Place the basil, almonds, and garlic into a mini food processor and process until small and uniform.  Stir in the melted butter and parmesan cheese.

Spread the basil mixture into the cavities of the mushrooms.  Top with a mozzarella pearl and half a cherry tomato.

Bake in the preheated oven for 15 minutes or until the mushrooms are beginning to release their liquid and cheese is melted.  If desired, broil for 1 minute or brown the cheese and tomatoes.  

If desired, garnish the fresh basil & serve. 


  1. Those look so good right now. I love that you mixed the fiction of the film with reality. Thanks for joining in this month. -Kimberly (Coffee and Casseroles)

  2. I love these! My fresh basil is calling me to this recipe!

  3. Leave it to you to look up the actual bar and menu Amy. Brilliant. I have made a similar recipe and it was scrumptious.


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