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Caprese Stuffed Garlic Butter Portobellos

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Garlic butter smothered Portobello Mushrooms stuffed and grilled with fresh mozzarella cheese, grape tomato slices, and drizzled with a rich balsamic glaze!

Garlic buttered mushrooms would have to be one of the best inventions by man and pairing them with classic Caprese flavours IN THESE Caprese Stuffed Garlic Butter Portobellos creates the best of both worlds!

Caprese Stuffed Garlic Butter Portobellos! Garlic butter portobello mushrooms stuffed and grilled with fresh mozzarella cheese, grape tomato slices and drizzled with a rich balsamic glaze! Low carb, healthy and perfect to enjoy for lunch, dinner or as a filling snack! | https://cafedelites.com

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. 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.

MY LATEST VIDEOS

Caprese Stuffed Garlic Butter Portobellos! Garlic butter portobello mushrooms stuffed and grilled with fresh mozzarella cheese, grape tomato slices and drizzled with a rich balsamic glaze! | https://cafedelites.com

TIPS TO MAKE Caprese Stuffed Garlic Butter Portobellos

  • The garlic butter is optional but if I’m going to be completely honest..not really optional because the flavour combination is insane!
  • Thoroughly dry them with paper towel before brushing with the butter so they don’t release too much water or liquid while cooking.

How To Make Caprese Stuffed Garlic Butter Portobellos | https://cafedelites.com

Cheese options!

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.

Tomatoes

You can use any tomatoes you have on hand. I happened to have grape tomatoes and love them grilled with cheese! 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.

Caprese Stuffed Garlic Butter Portobellos | https://cafedelites.com
WATCH US MAKE these Caprese Stuffed Garlic Butter Portobellos RIGHT HERE!

ORIGINALLY PUBLISHED 1 July, 2015.

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4.89 from 26 votes
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Caprese Stuffed Garlic Butter Portobellos
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Caprese Stuffed Garlic Butter Portobellos! Garlic butter portobello mushrooms stuffed and grilled with fresh mozzarella cheese, grape tomato slices and drizzled with a rich balsamic glaze! Low carb, healthy and perfect to enjoy for lunch, dinner or as a filling snack!

Course: Appetizer
Cuisine: Italian
Servings: 5 - 6
Calories: 101 kcal
Author: Karina
Ingredients
Garlic butter
  • 2 tablespoons butter
  • 2 cloves garlic , crushed
  • 1 tablespoon freshly chopped parsley
Mushrooms:
  • 5-6 large Portobello Mushrooms , stem 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
  1. Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
  2. 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.
  3. 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).
  4. To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
For the Balsamic Glaze:
  1. (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).
Recipe 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 Facts
Caprese Stuffed Garlic Butter Portobellos
Amount Per Serving
Calories 101 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 12mg 4%
Sodium 58mg 2%
Potassium 377mg 11%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 10g
Protein 2g 4%
Vitamin A 4.5%
Vitamin C 2.9%
Calcium 1.6%
Iron 2.8%
* Percent Daily Values are based on a 2000 calorie diet.

© 2017 CAFE DELITES. All rights reserved. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

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Reader Interactions

Comments

  1. I made these for an appetizer to bring to a vacation planning party (yes, we have a party to plan our time off!!), and were they ever a hit! We actually tossed them on a hot grill outside instead of in the oven, and it worked like a charm. I’ve made them a few times since, using smaller mushrooms and just a couple cherry tomatoes from my garden, and I found the best thing ever – mozzarella “pearls” that fit nicely into the nooks and crannies. Fresh parsley and basil from my garden makes them even better!

  2. I have made these twice now, The second time they were fantastic. Here’s what I found …. medium sized portobellos make a much more tender dish than do large ones. Don’t hesitate to let the mushrooms crisp up in the broiler…. I broiled the medium ones for a full 8 minutes and they were fantastic. I couldn’t get the balsamic drizzle to thicken (high altitude) either time, but the juicy “drizzle” worked just as well …. maybe better. Don’t be shy with the garlic and the butter in step one — gives the mushrooms a really nice flavor. and…. after a bit of on line research …. I did not wash the mushrooms the second time, just brushed with a damp towel. The mushrooms really absorbed the garlic butter very, very nicely. These are now a summer staple in our house.

  3. This is incredible…I made it for dinner tonight and will make it again….wonderful meal.

  4. That sounds great! I am so glad that you made it the best way for you and your family. Thank you for choosing one of my recipes! Have a great weekend!

  5. Made tonight, and they were wonderful. I used unsalted butter only b/c of dietary restrictions from Dr. Will be making weekly from here on out..Absolutely delish!!
    Thanks
    Kathy

  6. Hi! I’m so sorry about this. It seems to be a technical issue on mobile only and we are working on it right now. The recipes are on desktop if you need them urgently! Hopefully we will have all recipes up again soon! Thank you for your patience! Karina X

  8. I read all of the comments before I made these. The first time I cleaned and patted dry and left a paper towel in them as I prepped everything else. Had a lot of liquid. The next night I decided to do what I do with eggplant. I salted the inside heavily after cleaning and patting dry, then I stuffed with paper towels and turned upside down for about an hour and a half. Cooked per recipe but used a lot of the garlic/butter. About the only liquid that came pouring out was the garlic/butter with a little tomato juice. Was wishing I would have had some crusty bread to sop it up. I do have to admit I am not a big fan of balsamic but with the sugar I am now a big fan. I do like the idea of smaller portobellos as an appetizer but this is now a new favorite taste treat. By the way, the salt drained off with the liquid for the most part

  9. That all sounds amazing! I am so glad that it was a hit and that you didn’t have to do dishes! YAY! Winner! Way to go!

  10. I had to comment on this amazing recipe! I made it tonight with garlic/olive oil angel hair pasta as a side.. I forgot to buy tomatoes so I roasted a red pepper in the oven and used that. It was so outrageous that my husband volunteered to do all the dishes!! I can’t wait to try it with the tomatoes. Thank you….This is a must try!!!

  11. tasted great, I just need to figure out how to dry them better (microwave for a minute or two maybe?) as they relased a ton of moisture. guess I didnt dry them well enough, but the wife really enjoyed them. will definitely be trying again next week for perfecttion

  12. Did you clean the mushrooms out or just remove the stem? They look great!

  14. these look amazing but I wonder if throwing them on the BBQ wouldn’t kick it up a notch?!

  15. Absolutely perfect! I made a giant one of these tonight and am now kicking myself I didn’t buy more at the farmers market! Seriously delicious, thank you!

  16. I made these last night with some smaller portobellos I had left over and they were incredible! They could have been a fancy appetizer from an upscale restaurant! Fortunately I was home alone so didn’t have to share them with anyone 😉 With a glass of nice, red wine it was the perfect meal. I’ll definitely be making these again and will share next time (well, maybe haha)!! Thanks so much for sharing this awesome recipe.

  17. Simple but so delicious! Will need to experiment more with the process since mine came out watery as well. They were broiling for 8 minutes and we felt the cheese and tomatoes could have used just a little more charr. Also, I feel like the mushrooms were releasing juices pretty early on (yes, I stood and watched them cook almost the entire time!). Again, very delicious but will try to get the mushrooms dryer somehow, so I’ll take tips from anyone! Thanks!

  18. Oh my goodness, these portobellos look amazing! This would be great as a side or if you want a small meal and glass of wine. Thank you for posting this so we all can share the goodness.

  19. I would love these but next time I would steam my mushroom for a few minutes. I don’t like them so hard. Delicious otherwise. Others, stop worrying about the calories. This is all good for you and the isn’t enough fat to hurt you anyway!

  21. Will you please supply the nutrition information for Caprese Stuffed Garlic Butter Portobellos? They look delish!

  22. Made these for a get together. Everyone loved them. I used a store bought balsamic glaze and it was great

  23. Hi Karina,

    I missed the Carb Count on these.

    They sound delish!

    Thanks

  25. Had this for dinner last night. YUMMY!!! Used fig balsamic vinegar instead of regular since that’s what I had on hand. So good!

  27. Made this dish tonight as dinner for myself and husband. Very good. Because I’m a garlic lover I used 3 large garlic cloves. I also had some aged balsamic vinegar infused with garlic and cilantro. I still added the brown sugar to help in the reduction. I served the portobella mushroom as the main with a side of spaghetti pomodoro. Delish!!!

  28. Made these today after my nephew posted your reciped on fb and I LOVED them. My bf and I scrarfed them down and they are so amazing, complex flavours yet simple to throw together. Now heading in to try a few more of yours. I love the imagery and simplicity of your videos too! Well done!

  29. Can you tell us what the carb count is for these, please. They sound so delicious and except for the balsamic glaze, it sounds very low carb.

  31. These taste absolutely amazing! Just a couple questions–I broiled for exactly 8 minutes, yet when I cut into it it swam in liquid. And the balsamic vinegar and brown sugar never made a glaze, just a liquid. Any idea what I did wrong?

  32. Calories and fat content per mushroom? Have you tried with olive oil to omit saturated fat?

  33. Omg cant wait 2 trythem could u find an easy chicken marsella thanks

  35. Just made them, wondering if we can microwave mushroom caps first, wasn’t thrilled with the hardness of the mushroom, it’s a first for a portabella for me. If I eat them again I’d like them really cooked. And think I’ll take the advice of another and scoop them out, maybe that will help as well.

  36. What is the quantity of cheese if I can’t get the small balls? 1 cup?

  39. 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.

  40. 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 🙂

  41. delicious,delicious,delicious!!!!! Could eat these daily!!
    Thank you for the Amazing recipe

  42. 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

  43. 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. 🙂 ♡

  44. 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.

  45. 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!

  46. 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.

  47. I can’t wait to try these. They are right up my ally! Thanks

  48. It’s just wonderful! LOOK at THAT color! ^_^

  49. 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!

  50. 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!

  51. 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!

  55. 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.

  56. 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!

  58. These are awesome. So much flavour we loved them. Thank you. Best site ever.

  60. Wow Corrina thank you!! You’re compliment means the world to me!! Definitely just made my day X Welcome to my blog!

  61. I recently became a member. I LOVE THIS SITE. The photography is exceptional, recipes are new, exciting and doable for a home cook.

  63. Man, who wouldn’t want these? Amazing flavors and photos. 🙂 I’d throw these on the grill for another layer of flavor.

  64. Thanks, “Broil” is a bit of a foreign term to us Aussies down here 🙂

  65. Hi Geraldine! I hope you enjoy them and would love to hear how you go if you do try them! Xx

  68. Can these be done in the oven as well or do they need to be grilled?

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