Now..Caprese Stuffed Garlic Butter Portobellos
Remember those Grilled Avocado Caprese Crostini? Well, I’ve been asked to do a lower carb version from a few of my followers on Instagram. And I think this pretty much covers it.
Garlic butter smothered Portobello Mushrooms stuffed and grilled with fresh mozzarella cheese, grape tomato slices, and drizzled with a rich balsamic glaze.
Then, of course, topped with fresh shredded basil for the Caprese finishing touch.
These mushrooms are so filling and perfect to have as a main dish, but you could easily serve them as a side!
I think I could handle a low carb lifestyle after making these. And you know you’ve done something right when the man of the house is enjoying them just as much as you are.
Garlic buttered mushrooms would have to be one of the best inventions by man (besides chocolate, I know, I hear you), and pairing them with classic Caprese flavours creates the best of both worlds.
Now, it is optional to garlic butter them…but if I’m going to be completely honest..not really optional because the flavour combination is insane! I guess it could be optional for those watching their fat intake is what I mean.
I tried two different Mozzarella options: one with grated and one with fresh. To be honest, we loved both, but the fresh version just turned out so much more creamy and cheesy with a better Mozzarella flavour.
You can use any tomatoes you have on hand. I happened to have grape tomatoes and love them grilled with cheese! But Cherry would be just as good.
Drizzle with a homemade Balsamic glaze or a store bought glaze, and prepare to melt right along with the cheese.
- 2 tablespoons butter
- 2 cloves garlic, crushed
- 1 tablespoon freshly chopped parsley
- 5-6 large Portobello Mushrooms, stem removed, washed and dried 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
- ¼ cup balsamic vinegar
- 2 teaspoons brown sugar
- 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.
- (If making from scratch, prepare while mushrooms are in the oven.) Combine sugar 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.
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Wonderful recipe…!
I made these for a friend who is herself a gourmet chef who once owned a catering business . Everyone at the dinner party loved them. The only difference was I scooped out all the black stuff from the mushroom with a fruit spoon first. She also suggested we mix the mozzarella pieces and grape tomatoes with a little extra virgin olive oil before putting them in the mushroom which we did. Like I said everybody loved them.
Made these tonight with garlic aioli angel hair pasta, and I’m telling you, it was heaven in my mouth! I only made two, and wish I’d made more. I’ve been searching for meatless recipes for a couple of months, and will certainly add this one to my finds. One of the very best recipes I’ve come across online, seriously! If you like Caprese Salad and portabellas, you’r gonna love this! m-m-m 🙂
delicious,delicious,delicious!!!!! Could eat these daily!!
Thank you for the Amazing recipe
You’re welcome Melanie! Thank you for your feedback! I’m SO HAPPY you liked this recipe! It’s one of our favourites too 🙂 X
I love portabella mushrooms. When I saw this recipe, I just had to try it. OmG what an amazing flavor experience. My new favorite way to enjoy them. THANK YOU for this wonderfully easy and most delicious recipe. 🙂 ♡
No…No, Karina – Don’t get me wrong. They were fabulous! I will definitely make them again and again. Everyone loved them. I was just wondering if cooking them too long could have produced the liquid. Next time I will be careful not to cook them to the point were liquid would be released. Thanks for your response.
Hi Karen. Baking them for longer they will start to release their natural juices. I’m not sure what could have happened unfortunately! I’m sorry they didn’t turn out for you!
Hi Karina! I made these last night and they were delicious! Perhaps I baked mine too long because the mushrooms started to release their juices and then I had a soupy presentation. Is that normal? I made my own balsamic glaze and maybe it wasn’t thick enough.
I can’t wait to try these. They are right up my ally! Thanks
It’s just wonderful! LOOK at THAT color! ^_^
Meagan that’s amazing! I’m so happy to read your comment, and that everyone loved these! Aw so cool. Thank you so much for coming by and sharing this with me! My night is made!
I served these last night at a dinner party and people went crazy for them! I prepped everything the night before and just popped them in the oven right before I needed them. The butter/garlic/herb mixture smelled like heaven when I was cooking it!
One last thing… I love that the recipe gave permission to use store bought glaze. I made everything else on my menu from scratch, but a glaze just wasn’t something I had time to do!
New to Cafe Delites, hi Karina!
Just made this tonight for dinner and it was a hit! Trying to do 1-2 “meatless” nights a week, and hubby is a bit hesitant. He says as long as I keep making things like this, he is down! Thank you so much, Karina!
Hi Felicia! Yes that’s fine thank you! Looking forward to seeing the roundup!
Hi Karina!
I’d love to feature your stuffed portobello recipe in a stuffed veggie roundup I’m doing for Parade Magazine – if you’re cool with that would I be able to use one of your gorgeous photos with a link back to your original post (http://cafedelites.com/2015/07/01/caprese-stuffed-garlic-butter-portobellos/)
Thanks dear!
Felicia
Oh yum!!! Sounds incredible! I love that!
This was EXCELLENT. I made my own basil butter a few weeks ago frozen in icecube trays, this was the 1st opportunity I’ve had to use it. Oh my goodness, added a bit of fresh grated garlic to it and brushed it on the mushrooms! ABSOLUTELY DELISH.
Hi Marianna! I would say you could prepare them the night before a party, but cook them on the day as they wouldn’t be as nice the next day. The hot melted cheese makes all the difference!
Hey Kristine you’re welcome!
These are awesome. So much flavour we loved them. Thank you. Best site ever.
Hello i was wondering if you can make them the night before a party?????? Thanks
Wow Corrina thank you!! You’re compliment means the world to me!! Definitely just made my day X Welcome to my blog!
I recently became a member. I LOVE THIS SITE. The photography is exceptional, recipes are new, exciting and doable for a home cook.
Yes it is! It’s a whole different language over here 😉
Man, who wouldn’t want these? Amazing flavors and photos. 🙂 I’d throw these on the grill for another layer of flavor.
Thanks, “Broil” is a bit of a foreign term to us Aussies down here 🙂
Hi Geraldine! I hope you enjoy them and would love to hear how you go if you do try them! Xx
Thank you Jenna! I just had a peek at your bog too…gorgeous!
Hi Fay! These are done in the oven with the grill (or broil) settings 😉
Can these be done in the oven as well or do they need to be grilled?
These. Look. AMAZING!!! Beautiful photos Karina 🙂
Wow – these look great. I’m always looking for different ways to cook portobellos – will definitely be trying these.