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Caprese Stuffed Portobello Mushrooms

Caprese Stuffed Portobello Mushrooms You’ll Love to Make

Delicious Caprese Stuffed Portobello Mushrooms, a low-carb meal option combining earthy mushrooms with fresh mozzarella, juicy tomatoes, and aromatic basil.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 mushrooms
Course: Appetizers
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stuffing
  • 4 whole Portobello Mushrooms Choose large, fresh ones
  • 3 cloves Garlic Minced
  • 4 tablespoons Butter Softened
  • 8 ounces Fresh Mozzarella Sliced
  • 1 cup Tomatoes Diced, cherry tomatoes preferred
  • 1 cup Fresh Basil Leaves
For the Finishing Touch
  • 2 tablespoons Balsamic Glaze Or mix balsamic vinegar with brown sugar as alternative

Equipment

  • baking sheet
  • Small bowl
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Begin by gently cleaning the Portobello mushrooms with a damp cloth to remove any dirt. Ensure they are completely dry.
  2. In a small bowl, mix together softened butter and minced garlic until well combined and creamy. Set this mixture aside.
  3. Evenly spread the prepared garlic butter inside each Portobello mushroom cap. Layer with sliced fresh mozzarella and diced tomatoes.
  4. Preheat your oven to 375°F (190°C). Place the mushrooms on a lined baking sheet and bake for about 20-25 minutes.
  5. Once baked, drizzle with balsamic glaze and garnish with fresh basil leaves. Serve warm.

Nutrition

Serving: 1mushroomCalories: 220kcalCarbohydrates: 10gProtein: 12gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

These mushrooms are best served hot, ideally right out of the oven. Store leftovers in an airtight container and reheat to restore crispness.

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