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–+ servings
caprese stuffed portobello mushrooms.
5 from 2 votes

Caprese Stuffed Portobello Mushrooms

Author Andrea + Stef

Course Main Dish, Vegetable
Cuisine American, keto, vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
4 servings
Learn how to make delicious tomato and mozzarella stuffed portobello mushrooms baked to perfection. These caprese stuffed mushrooms are a healthy vegetarian and keto friendly (omit the balsamic glaze) option if you're on a diet.

Equipment

Ingredients
  

  • 4 portobello mushrooms
  • 8 oz fresh mozzarella cheese
  • 16-20 cherry tomatoes sliced in half
  • 3 tablespoon salted butter
  • 2 cloves of garlic crushed
  • 1 tablespoon fresh parsley chopped
  • ¼ cup fresh basil cut chiffonade
  • salt and pepper to taste
  • ¼ cup balsamic glaze homemade or store bought

Instructions

  • Preheat the oven to broil.
  • Clean mushrooms, then remove stems.
    stems being removed from caps
  • In a saucepan over medium heat (or in the microwave if you’re in a hurry), melt butter. When butter is melted add minced garlic and fresh parsley. Saute for 1 minute.
    melted butter with garlic and parsley
  • Baste the butter mixture onto all sides of the portobello mushroom.
    Butter mixture spread onto mushroom caps.
  • Fill each mushroom cap with mozzarella pieces and tomatoes.
    mushroom caps stuffed with tomatoes and mozzarella
  • Sprinkle with salt and pepper.
  • Broil until cheese is melted and tomatoes are beginning to roast, approximately 5-7 minutes but time varies depending on your oven, the thickness or your cheese and tomatoes.
    Cooked portobello mushrooms with mozzarella and tomatoes.
  • Remove from oven. Garnish with fresh basil, cut chiffonade or ripped and drizzle with balsamic glaze. (Omit the balsamic glaze to make this dish keto friendly.)
    Cooked portobello mushrooms with mozzarella and tomatoes and balsamic glaze being drizzled on top.
  • Serve and enjoy!
    Caprese stuffed portobello muchrooms.

Notes

Recipe Notes:
  • Wipe portobello mushrooms with a damp paper towel rather than wash them directly in water.
  • You can substitute grated low moisture mozzarella cheese if you prefer.
  • Overcooking mushrooms will make them sweat out all their moisture. They’ll still taste good but you do not need to cook them that long.
Serving Suggestions:
  • Serve with a side salad, garlic bread or other roasted vegetables.

Nutrition

Calories: 279kcal | Carbohydrates: 8g | Protein: 15g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 439mg | Potassium: 516mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1142IU | Vitamin C: 18mg | Calcium: 306mg | Iron: 1mg

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