Description

Caprese Stuffed Portobello Mushrooms are a delightful blend of flavors that will elevate any meal. These mouthwatering mushrooms are stuffed with layers of fresh mozzarella and ripe tomatoes, all enhanced by a rich garlic butter that makes for an irresistible appetizer or light meal. With their impressive presentation and low-carb profile, they are perfect for entertaining guests or enjoying a cozy dinner at home. Ready in just 15 minutes, this recipe is not only quick but also versatile, serving beautifully as an appetizer, side dish, or satisfying snack.

Ingredients

Scale

2 tablespoons butter
2 cloves garlic (crushed)
1 tablespoon fresh parsley (chopped)
5–6 large Portobello mushrooms (stems removed)
5–6 fresh mozzarella cheese balls (sliced)
1 cup grape or cherry tomatoes (sliced)
1/4 cup balsamic vinegar
2 teaspoons brown sugar (optional)

Instructions

Preheat your oven to 375°F (190°C).
In a mixing bowl, combine butter, crushed garlic, and chopped parsley; mix well.
Place the cleaned Portobello mushrooms on a baking sheet and brush both sides with the garlic butter mixture.
Layer each mushroom with slices of fresh mozzarella and tomatoes; drizzle any remaining garlic butter on top.
Bake for about 10 minutes or until cheese is melted and bubbly.
For optional balsamic glaze, simmer balsamic vinegar and brown sugar in a small saucepan until slightly thickened.
Serve warm, drizzled with balsamic glaze and garnished with shredded basil if desired.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 155
Sugar: 2g
Sodium: 205mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 6g
Cholesterol: 30mg

Keywords: Feel free to substitute other fresh herbs like oregano or thyme for additional flavor. Experiment with different cheeses like goat cheese for a unique twist. For vegan options, use plant-based butter and vegan cheese alternatives.