How To Make Caprese Stuffed Portobello Mushrooms
These portobello mushrooms are stuffed with tomatoes and cheese and glazed with garlic butter for a hearty dish that’s low carb and deliciously healthy.
Serves:
Ingredients
For Garlic Butter:
- 2tbspbutter
- 2garlic cloves,crushed
- 1tbspparsley,freshly chopped
For Stuffed Portobello Mushrooms:
- 6large portobello mushrooms,stem removed, washed and dried thoroughly with a paper towel
- 6fresh mozzarella cheese balls,sliced thinly
- 1cupgrape tomatoes,or cherry, sliced thinly
- fresh basil,shredded to garnish
For Balsamic Glaze:
- ¼cupbalsamic vinegar
- 2tspbrown sugar,optional
Instructions
Garlic Butter:
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Combine all of the garlic butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant.
Stuffed Portobello Mushrooms:
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Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of the oven.
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Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
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Flip and brush any remaining garlic over the insides of each cap.
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Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil for about 8 minutes or until cheese has melted and golden in color.
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To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
Balsamic Glaze:
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Combine sugar and vinegar in a small saucepan over high heat and bring to the boil.
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Reduce heat to low. Allow to simmer for 5 to 8 minutes or until mixture has thickened and reduced to a glaze. If not using sugar, allow to reduce for 12 to 15 minutes on low heat.
Nutrition
- Calories: 170.45kcal
- Fat: 11.30g
- Saturated Fat: 6.92g
- Trans Fat: 0.16g
- Monounsaturated Fat: 3.02g
- Polyunsaturated Fat: 0.53g
- Carbohydrates: 9.64g
- Fiber: 1.95g
- Sugar: 6.63g
- Protein: 9.08g
- Cholesterol: 35.36mg
- Sodium: 216.96mg
- Calcium: 176.76mg
- Potassium: 549.03mg
- Iron: 0.65mg
- Vitamin A: 103.04µg
- Vitamin C: 5.15mg
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