Fresh mozzarella cheese and grape tomato slices are placed inside of portobello mushrooms that have been covered in garlic butter.
For the greatest stuffed mushroom recipe, sprinkle with a delicious balsamic glaze!
These Caprese Stuffed Portobello Mushrooms combine the best of both worlds by combining one of man’s greatest inventions, garlic butter mushrooms, with traditional Caprese flavors.
Although you could easily serve these stuffed portobello mushrooms as a side dish, they are incredibly satisfying and ideal as a main meal.
Those Grilled Avocado Caprese Crostini come to mind. Well, a handful of my Instagram fans wanted me to make a version with fewer carbs, and I believe this pretty much covers it.
There is nothing better than soft mushrooms packed with the most delectable Caprese flavors, topped with fresh shredded basil for a Caprese finishing touch. They are elevated when covered and grilled in garlic butter!
How To Prepare Portobello Mushroom Stuffed With Caprese
Ideal for your Super Bowl party is this low-carb snack. Or, eliminate the balsamic glaze to make them Keto-friendly! I promise you will not be disappointed.
Each tasty taste will leave a lasting impression on all of your guests.
If I’m being really honest, the garlic butter is not optional because the flavor combination is incredible!
- Before brushing the portobellos with butter, thoroughly wipe dry them with paper towels to prevent them from releasing too much liquid or water when cooking.
- Garlic powder is whisked into melted butter. Apply the garlic butter all over the mushroom caps.
- Put cheese and tomato slices inside the caps.
- Bake the cheese until it melts.
- With a drizzle of balsamic glaze and fresh basil, remove from the oven.
As an appetizer, stuffed mushrooms are our ultimate favorite. Change the larger mushroom caps with the smaller creminis for a bite-sized choice.
Can mushrooms be pre-stuffed?
You may prepare this recipe for stuffed mushrooms up to two days in advance. Just put the mushrooms together, wrap them in plastic, and put them in the fridge. Before roasting, remove mushrooms from the refrigerator for about 30 minutes to let them loosen up.
frozen portobello mushroom sandwiches
Don’t bake the mushrooms; instead, prepare them as directed. For up to three months, freeze prepared stuffed mushrooms in an airtight container. Thaw them entirely before cooking if you want to roast them.
Stuffed Portobello Mushrooms With Caprese
Caprese Packed Portobello Mushrooms are stuffed with fresh mozzarella cheese, grape tomato slices, and garlic butter before baking.
a generous sprinkle of delicious balsamic glaze to complete! Low in carbohydrates, healthful, and ideal for lunch, dinner, or a satisfying snack!
Caprese stuffed portobello mushrooms
- 2 tablespoons butter
- 2 cloves garlic, crushed
- 1 tablespoon freshly chopped parsley
- 5-6 large Portobello Mushrooms, stem removed, washed, and dried thoroughly with a paper towel
- 5-6 fresh mozzarella cheese balls, sliced thinly
- 1 cup grape, (or cherry) tomatoes, sliced thinly
- fresh basil, shredded to garnish
Balsamic Glaze: (or you can use store-bought or this recipe)
- 1/4 cup balsamic vinegar
- 2 teaspoons brown sugar (OPTIONAL)
Portobello Stuffed Mushrooms
Preheat oven to grill/broil settings on high heat. Arrange the oven shelf in the middle of your oven.
Combine all of the Garlic Butter ingredients in a small saucepan (or microwave-safe bowl), and melt until the garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in color (about 8 minutes).
To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
- If making from scratch, start while the mushrooms are baking. In a small saucepan over high heat, combine the sugar (if using) and vinegar and bring to a boil. Simmer for 5-8 minutes, or until mixture has thickened and reduced to a glaze, on low heat. (If without using sugar, allow reduction on low heat for 12–15 minutes.)
*Use a dry sheet of paper towel per mushroom when drying portobellos, and gently press the sheet into each mushroom to squeeze out the extra moisture.
The portobellos will release a lot of liquid while cooking if this procedure is not done carefully.
The balsamic glaze is included in the **NUTRITION FACTS.