Caprese Stuffed Portobellos Recipe
This Caprese Stuffed Portobello recipe offers a delicious, low-carb twist on the classic Italian Caprese salad by stuffing large portobello mushroom caps with fresh mozzarella, grape tomatoes, and a fragrant garlic butter. Finished with a homemade balsamic glaze drizzle and fresh basil, this dish is a perfect appetizer or light meal that’s easy to prepare and packed with flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5-6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Garlic Butter
- 2 tablespoons butter
- 2 cloves garlic, crushed
- 1 tablespoon fresh parsley, chopped
Mushrooms
- 5–6 large Portobello mushrooms, stems removed, washed and dried thoroughly
- 5–6 fresh mozzarella cheese balls, sliced thinly
- 1 cup grape or cherry tomatoes, sliced thinly
- 1 pinch fresh basil, shredded to garnish
Balsamic Glaze
- 1/4 cup balsamic vinegar
- 2 teaspoons brown sugar (optional)
Instructions
- Preheat the oven: Set your oven to the grill/broil setting on high heat and arrange the oven shelf to the middle position to ensure even cooking.
- Prepare garlic butter: In a small saucepan or microwave-safe bowl, melt the butter together with crushed garlic and chopped parsley until the garlic becomes fragrant, infusing the butter with flavor.
- Brush mushrooms: Using a brush, coat the bottom side of each prepared portobello mushroom with the garlic butter, then place them buttered-side down on a baking tray.
- Stuff mushrooms: Flip the mushrooms so the caps face upward, brush any remaining garlic butter inside each cap, then layer the thin mozzarella slices and tomato slices evenly inside each mushroom cap.
- Grill and melt cheese: Place the baking tray in the oven under the grill/broiler, cooking for about 8 minutes until the mozzarella cheese melts and turns golden brown.
- Prepare balsamic glaze: While mushrooms cook, combine balsamic vinegar and brown sugar (if using) in a small saucepan and bring to a boil over high heat. Lower to a simmer and reduce for 5-8 minutes until thick and syrupy. Without sugar, simmer 12-15 minutes.
- Serve: Remove mushrooms from the oven, sprinkle shredded fresh basil on top, drizzle with the homemade balsamic glaze, and season with salt to taste before serving.
Notes
- To properly dry portobello mushrooms, press a dry paper towel into each mushroom to gently absorb excess liquid. Skipping this step may cause mushrooms to release too much moisture during cooking.
- Nutrition facts include the balsamic glaze.
Keywords: Caprese, stuffed portobello mushrooms, mozzarella, tomatoes, garlic butter, balsamic glaze, Italian appetizer, vegetarian
Find it online: https://liamjayne.com/caprese-stuffed-portobellos-recipe/
