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Caprese Stuffed Portobello Mushrooms
Caprese Stuffed Portobello Mushrooms baked in garlic butter and stuffed with fresh mozzarella cheese, grape tomato slices and finished off with a drizzle of rich balsamic glaze! Low carb, healthy and perfect to enjoy for lunch, dinner or as a filling snack!
👥 6 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 5 min🔥 Cook: 10 min👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- saucepan
- bowl
- microwave
📝 Preparation Steps
1
Stuffed Portobello Mushrooms
2
Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
3
Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
garlic (crushed)2 clovesbutter2 tablespoons
4
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 colour (about ⏱️ 8 minutes).
garlic (crushed)2 cloves
5
To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
fresh basil (shredded to garnish)1 pinch
6
Balsamic Glaze
7
(If making from scratch, prepare while mushrooms are in the oven.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for ⏱️ 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for ⏱️ 12-15 minutes on low heat).
Nutrition Facts
calories
102 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
1 g
sugar Content
10 g
sodium Content
54 mg
protein Content
2 g
trans Fat Content
0.2 g
cholesterol Content
13 mg
carbohydrate Content
13 g
saturated Fat Content
3 g
unsaturated Fat Content
1.3 g
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