Garlic butter smothered, Caprese Stuffed Portobello Mushrooms are stuffed with fresh mozzarella cheese and grape tomato slices. Drizzled with a rich balsamic glaze for an amazing stuffed mushrooms.
Garlic Butter Mushrooms would have to be one of the best dishes ever invented, and pairing them with classic Italian flavours in these Caprese Stuffed Portobello Mushrooms, makes them utterly irresistible.
STUFFED PORTOBELLO MUSHROOMS
These stuffed portobello mushrooms are so filling, they serve perfectly as a main dish. While they’re amazing on their own, you could easily serve them as a side!
Remember those Grilled Avocado Caprese Crostini? Well, a few of my Instagram followers have requested a low carb version, and I think this dish pretty much covers it. Topped with fresh shredded basil, there’s nothing better 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 appetiser 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 your guests.
The garlic butter is optional but if I’m going to be completely honest.. not for me because the flavour combination is 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 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 serving stuffed mushrooms as an appetiser. 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.
CAN YOU 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
Ingredients
Garlic butter
- 2 tablespoons butter
- 2 cloves garlic crushed
- 1 tablespoon fresh parsley chopped
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
- 1 pinch fresh basil shredded to garnish
Balsamic Glaze: (or you can use store bought, or this recipe)
- ¼ 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).
THERESA CROSBY says
I just made them and they are DELICIOUS! I have lots of fresh basil, some parsley and a few tomatoes in my garden. I only made 2 large ones. I halfed the glaze. My recommendation would be to add sea salt to bring out the tomatoes more and drain the portobellos (just tilt) before adding glaze. Thank you for this recipe. Yummy!
Brenda Kelly says
These were amazing. I will definitely make these again.
Lynn says
Delicious!!!
TANNIS says
Quite yummy will definitely make again. Keep an eye on them so they don’t burn.