Go Back
–+ servings
Caprese Stuffed Portobellos

Savory Caprese Stuffed Portobellos for a Flavorful Escape

Experience Mediterranean sunshine with these Caprese Stuffed Portobello Mushrooms, a delightful low-carb option packed with flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 portobellos
Course: Appetizers
Cuisine: Mediterranean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Garlic Butter
  • 4 tablespoons unsalted butter
  • 2 cloves minced garlic
  • 1 tablespoon fresh parsley
For the Stuffing
  • 4 large Portobello mushrooms cleaned thoroughly
  • 1 cup fresh mozzarella balls halved
  • 1 cup grape or cherry tomatoes halved
  • 1 tablespoon fresh basil
For the Glaze
  • 2 tablespoons balsamic vinegar high-quality preferred
  • 1 tablespoon brown sugar optional

Equipment

  • Small saucepan
  • Baking Tray
  • Pastry brush

Method
 

Step-by-Step Instructions
  1. Preheat your oven to broil on high heat.
  2. In a small saucepan over medium heat, melt the butter with minced garlic and fresh parsley.
  3. Brush the melted garlic butter over the cleaned Portobello mushrooms.
  4. Fill each mushroom cap with halved mozzarella balls and halved grape tomatoes.
  5. Broil the stuffed Portobellos for about 8–10 minutes until the cheese is melted and bubbling.
  6. Top with fresh basil leaves and drizzle with balsamic glaze before serving.

Nutrition

Serving: 1portobelloCalories: 200kcalCarbohydrates: 10gProtein: 8gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 350mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 1mg

Notes

Store any leftover stuffed mushrooms in an airtight container for up to 2 days. For longer storage, freeze uncooked stuffed mushrooms for up to 3 months.

Tried this recipe?

Let us know how it was!