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Caprese Stuffed Portobello Mushrooms: 4 amazing bites

Caprese Stuffed Portobello Mushrooms
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Enjoy these Caprese Stuffed Portobello Mushrooms, a delightful low-carb appetizer or light meal. Large portobello mushrooms are filled with fresh tomatoes, creamy mozzarella, aromatic basil, and drizzled with a sweet balsamic glaze. They’re baked until tender and bubbly, offering a burst of Italian flavors in every bite.

Ingredients

Scale
  • 4 large portobello mushrooms, stems removed and gills scraped
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes, halved
  • 4 ounces fresh mozzarella, diced
  • 1/4 cup fresh basil leaves, chopped
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons balsamic glaze

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Brush the portobello mushroom caps with olive oil.
  3. In a bowl, combine the cherry tomatoes, mozzarella, basil, and minced garlic.
  4. Season the mixture with salt and pepper.
  5. Spoon the tomato and mozzarella mixture generously into each portobello mushroom cap.
  6. Place the stuffed mushrooms on a baking sheet.
  7. Bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
  8. Drizzle with balsamic glaze before serving.

Notes

  • For an extra flavor boost, you can add a pinch of red pepper flakes to the filling.
  • Ensure the gills are removed from the mushrooms to prevent excess moisture.
  • You can prepare the filling ahead of time and stuff the mushrooms just before baking.

Nutrition

Find it online: https://whiskdaily.com/caprese-stuffed-portobello-mushrooms/