Caprese Stuffed Portobello Mushrooms (2024)

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BY Karina | 93 Comments

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Garlic butter smothered Portobello Mushrooms are stuffed with fresh mozzarella cheese and grape tomato slices. Drizzle with a rich balsamic glaze for the best stuffed mushrooms recipe!

Garlic butter mushrooms would have to be one of the best inventions byman and pairing themwith classic Caprese flavours IN these Caprese Stuffed Portobello Mushrooms createsthe best of both worlds!

STUFFED PORTOBELLO MUSHROOMS

These stuffed portobello mushrooms are so filling and perfect to have as a main dish, but you could easilyserve them as a side!

Remember those Grilled Avocado Caprese Crostini? Well, I’ve been asked to do a lower carb version from a few of my followers on Instagramand I think this pretty much covers it. Topped with fresh shredded basil for a Caprese finishing touch, there’s nothingbetter than tender mushrooms stuffed with the most delicious Caprese flavours. Smothered and roasted in garlic butter takes them to the next level!

HOW TO MAKE CAPRESE STUFFED PORTOBELLO MUSHROOMS

A great low carb appetizer for your Super Bowl party. Or, make them completely Keto-approved and skip the balsamic glaze!I promise, you will not be disappointed. Each bite is full of flavour and bound to impress all your guests.

The garlic butter is optional butif I’m going to be completely honest..not really optional becausethe flavour combinationis insane!

Thoroughly pat dry portobellos with paper towel before brushing with the butter so they don’t release too much water or liquid while cooking.
Melt butter, then whisk in minced garlic. Brush the mushroom caps all over with the garlic butter.
Stuff caps with sliced tomato and mozzarella balls.
Bake until cheese is melted.
Remove from oven and garnish with fresh basil and a drizzle of balsamic glaze.

We absolutely LOVE stuffed mushrooms as anappetizer. For a bite-sized option, swap out the larger mushroom caps for smaller creminis.

CAN I PRE-STUFF MUSHROOMS?

Absolutely!

This stuffed mushrooms recipe can be made up to 2 days ahead. Just assemble the mushrooms, cover with plastic wrap and refrigerate.Take mushrooms out of the refrigerator about 30 minutes to help get the chill out before roasting.

FREEZE STUFFED PORTOBELLO MUSHROOMS

Prepare mushrooms as per the recipe, but don’t bake them. Store prepared stuffed mushrooms in an airtight container, and freeze for up to 3 months. To roast, thaw them out completely before cooking.

WATCH US MAKE Caprese Stuffed Portobello Mushrooms RIGHT HERE!

ORIGINALLY PUBLISHED 1 July, 2015.

Caprese Stuffed Portobello Mushrooms baked in garlic butter and stuffed with fresh mozzarella cheese, grape tomato slices. Finished off with a drizzle of rich balsamic glaze! Low carb, healthy and perfect to enjoy for lunch, dinner or as a filling snack!

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Prep: 5 minutes mins

Cook: 10 minutes mins

Ingredients

Garlic butter

2 tablespoons butter
2 cloves garlic, crushed
1 tablespoon freshly chopped parsley

Mushrooms:

5-6 large Portobello Mushrooms, tem removed, washed and dried thoroughly with a paper towel
5-6 fresh mozzarella cheese balls, sliced thinly
1 cup grape, (or cherry) tomatoes, sliced thinly
fresh basil, shredded to garnish

Balsamic Glaze: (or you can use store bought, or this recipe)

1/4 cup balsamic vinegar
2 teaspoons brown sugar (OPTIONAL)

Instructions

Stuffed Portobello Mushrooms

Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
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.
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).
To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.

Balsamic Glaze

(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).

Notes

*To dry portobellos, make sure you use a dry sheet pot paper towel per mushroom, and lightly press sheet into each mushroom to gently squeeze out the excess liquid. If this step is not done thoroughly, the portobellos will release a lot of liquid during cook time.

**NUTRITION FACTS include the balsamic glaze.

Nutrition

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Reader Interactions

Comments

Logan says
February 18, 2024 at 3:29 am

These were delicious! I didn’t have basil, so I mixed the tomatoes and some shredded fresh mozzarella with pesto then put more of the mozzarella on top. The portobellos were a little tough, even though I did
cook them a while. Perhaps if I score the bottom, maybe it will help? … Or cook them longer, I do have some of the fresh mozzarella/pesto/tomato mixture left, so I might add it to some pasta tonight!!
Reply
Heidi says
October 06, 2023 at 5:30 am

Excellent . Thank you for the recipe. I roasted done garlic and we spread it French bread. Really rounded out the meal.
Reply
- Susanne Curro says
  February 20, 2024 at 9:01 am
  
  I just made these stuffed Portabella Caps and they were absolutely so delicious 😋
  Reply
Brenda says
July 03, 2023 at 10:54 am

These were amazing. So light and delicious I made quinoa as a side for the meal. Whole family loved them
Reply
Becky Michaels says
February 07, 2023 at 4:49 am

Hey there, i JUST made this for breakfast 🤣 it was phenomenal. Used the biggest mushroom caps they had and I ate 2 and I STILL want more😓. Used the recipe almost exactly (cut whatever amount of tomatoes and mozz that I needed). I omitted the sugar for the glaze– DIDN’T NEED IT, THE GLAZE IS FABULOUS! And I dried out the mushrooms by putting salt on them and tossing them under the broiler forever. Like 10 minutes one side, then 10 on the other. They were easy to eat and not tough.
Love love love it. Do try.
Thanks so much!!
Reply
Deborah M says
March 04, 2022 at 12:52 am

Superb! Made it today and it was soooo easy! The basalmic glaze made me feel like a chef! Thanks for this recipe!
Reply
Deb K. says
February 10, 2021 at 9:03 am

OMG, these are awesome! Since I found the recipe a month ago, I’ve made them weekly. I’ve even made two one night, refrigerated one and had it the next night. I love caprese and even just take tomatoes, pearls of mozzarella, some basil and put them on a toothpick and used balsamic glaze for a meal. (The lazy way, lol). Thx for this deelish recipe. I LOVE IT!
Reply
Christine W. says
January 12, 2021 at 9:40 am
I tried this recipe for the first time today. It was great!!!! I loved it!!!
I had it with toasted Italian bread. Next time I make this dish I will make a little marinara sauce and place a dollop in the center of the plate and then place the mushroom on top.Mmmmmmmmmm.
Reply

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