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You are here: Home / Dinner / Caprese Stuffed Portobello Mushrooms

By Karina 84 Comments Filed Under: Appetizers

Caprese Stuffed Portobello Mushrooms

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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 by man and pairing them with classic Caprese flavours IN these Caprese Stuffed Portobello Mushrooms creates the best of both worlds!

Caprese Stuffed Portobello Mushrooms | cafedelites.com

STUFFED PORTOBELLO MUSHROOMS

These stuffed portobello mushrooms are so filling and perfect to have as a main dish, but you could easily serve 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 Instagram and I think this pretty much covers it. Topped with fresh shredded basil for a Caprese finishing touch, 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 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 but if I’m going to be completely honest..not really optional 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 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.

Caprese Stuffed Portobello Mushrooms | cafedelites.com

We absolutely LOVE stuffed mushrooms as an appetizer. 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.

Caprese Stuffed Portobello Mushrooms oven baked roasted

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.

Caprese Stuffed Portobello Mushrooms
WATCH US MAKE Caprese Stuffed Portobello Mushrooms RIGHT HERE!

ORIGINALLY PUBLISHED 1 July, 2015.

Caprese Stuffed Portobello Mushrooms

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 mins
Cook: 10 mins
Total: 15 mins
Serves: 5 - 6

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

Calories: 101kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 58mg | Potassium: 377mg | Fiber: 1g | Sugar: 10g | Vitamin A: 225IU | Vitamin C: 2.4mg | Calcium: 16mg | Iron: 0.5mg
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Reader Interactions

Comments

  1. MICHAEL OPTIE says

    January 06, 2020 at 12:39 pm

    Hi Karina. wondering…..should the gills be scraped out of the mushrooms, or should mushrooms be left intact?

    Reply
  2. Deb says

    October 16, 2018 at 3:42 am

    Hi — I did make these over the weekend but I did adjust a tad due to what I had on hand.
    I had shredded Asiago / Parm and put that in the bottom. Topped with the tomatoes, then covered with shredded mozz.
    I also didn’t make the glaze but just used the Balsamic drizzled.
    Very delish. Thank you!

    Reply
  3. Lori says

    September 20, 2018 at 7:22 am

    5 stars
    Holy cow were these good! They kind of reminded me of my escargot recipe without the snails. Thank you so much for posting this!

    Reply
  4. Karina says

    September 14, 2018 at 11:10 pm

    Grilling would probably be best! You are welcome to bake them though at 400* for 12 minutes. Hope that helps!

    Reply
  5. Helen says

    August 29, 2018 at 1:55 am

    5 stars
    Fantastic recipe! I could go for one right now

    Reply
  6. Carleen says

    August 20, 2018 at 9:17 am

    5 stars
    This is a great recipe! I decided to dress it up a little and added a tiny bit of finely chopped Vidalia onion and shredded fresh spinach to the filling mixture. it was melt in your mouth delicious! My husband, eating in the next room, took his first bite and yelled, “This is really good!” Thanks so much for sharing!

    Reply
  7. Kyle says

    August 01, 2018 at 5:48 pm

    Hi, These look amazing I love Mushroom and cheese being together it’s the ultimate tag team, do you have any recommendations to subsitute the tomatoes for? I am deathly allergic to tomatoes, but I still wanna try this. would green pepper work?

    Reply
    • Karina says

      August 03, 2018 at 3:38 pm

      You are welcome to omit the tomatoes or try red or green peppers for an added taste, flavor and texture.

      Reply
    • Kate says

      February 02, 2019 at 3:50 am

      Fresh spinach sounds good too

      Reply
    • Pamma says

      March 12, 2019 at 2:36 am

      5 stars
      roasted red peppers would be a great substitute

      Reply
  8. Jim T. says

    August 01, 2018 at 12:58 am

    5 stars
    I loved this recipe. I’ve made portobellos with roasted peppers and smoked gouda cheese before which is very good, but this was better. A lot of flavor. My only problem is that you show 101 calories per serving but when I entered the ingredients into my “Fitness Pal”. I came up with 179 calories per serving; quite a difference. I followed the recipe exactly.

    Reply
    • Cheryl says

      May 01, 2020 at 3:23 pm

      5 stars
      What would you recommend as a side dish?

      Reply
  9. Carol Christensen says

    July 27, 2018 at 4:51 am

    4 stars
    Hi, Karina! I just finished eating a stuffed mushroom and it was delicious although I, too, had a lot of excess liquid. I have a question about the recipe notes regarding this issue. In the recipe notes it says to make sure you use a dry sheet pot paper towel per mushroom. I’m not sure what this means? I might try the above suggestion just to wipe the mushroom with a paper towel before cooking. Does the cooking time have something to do with the amount of liquid that is released?

    Reply
    • Karina says

      July 28, 2018 at 7:53 am

      Yes, that is correct! You will pat the mushroom dry before cooking. That may help! Thanks for following along with me! Enjoy your meal!

      Reply
  10. L L Canales says

    July 21, 2018 at 8:00 am

    5 stars
    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!

    Reply
  11. Timlynn says

    July 12, 2018 at 8:16 am

    5 stars
    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.

    Reply
  12. Kandiss says

    July 03, 2018 at 8:16 am

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

    Reply
  13. Kathy says

    June 30, 2018 at 9:02 am

    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

    Reply
    • Karina says

      July 01, 2018 at 1:23 pm

      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!

      Reply
  14. Wendy says

    June 14, 2018 at 6:37 am

    How do get the recipe all it shows is the picture!

    Reply
    • Karina says

      June 14, 2018 at 7:50 am

      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

      Reply
  15. Cindy Humpal says

    March 23, 2018 at 1:29 pm

    5 stars
    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

    Reply
  16. Donna says

    March 02, 2018 at 10:11 am

    5 stars
    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!!!

    Reply
    • Karina says

      March 04, 2018 at 6:33 am

      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!

      Reply
  17. MDaniels says

    February 20, 2018 at 10:56 am

    5 stars
    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

    Reply
  18. Pam says

    January 09, 2018 at 8:37 am

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

    Reply
  19. hua says

    August 18, 2017 at 3:06 am

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

    Reply
    • Karina says

      August 18, 2017 at 12:10 pm

      Hua sounds great!

      Reply
  20. Ruta says

    July 18, 2017 at 9:33 am

    5 stars
    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!

    Reply
  21. Heather says

    July 18, 2017 at 9:00 am

    5 stars
    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.

    Reply
  22. Sandy Flores says

    June 26, 2017 at 1:40 pm

    5 stars
    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!

    Reply
  23. Karen says

    June 09, 2017 at 4:10 am

    5 stars
    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.

    Reply
  24. debra Johnson says

    June 01, 2017 at 8:36 am

    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!

    Reply
  25. Doreen Chapman says

    April 28, 2017 at 9:14 am

    I made these tonight and they were delicious.

    Reply
  26. Diane says

    April 10, 2017 at 2:56 am

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

    Reply
  27. Barbara says

    March 14, 2017 at 2:09 am

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

    Reply
  28. Fara says

    March 11, 2017 at 11:58 am

    4 stars
    Hi Karina,

    I missed the Carb Count on these.

    They sound delish!

    Thanks

    Reply
  29. Christina says

    February 18, 2017 at 3:24 am

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

    Reply
    • Karina says

      February 18, 2017 at 2:23 pm

      Wow Christina! Fig balsamic sounds incredible!

      Reply
  30. Carrell Pickoff says

    February 15, 2017 at 12:22 pm

    5 stars
    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!!!

    Reply
    • Karina says

      February 15, 2017 at 12:32 pm

      Oh sounds amazing!!! I’m so happy you tried it!

      Reply
  31. Casey says

    February 11, 2017 at 9:05 am

    5 stars
    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!

    Reply
  32. Kathleen Taylor says

    February 11, 2017 at 12:44 am

    4 stars
    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.

    Reply
  33. Cam says

    January 28, 2017 at 9:46 am

    What is the name of the artist and song you used in this video?

    Reply
  34. Marianne Schroeder says

    January 26, 2017 at 11:09 am

    5 stars
    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?

    Reply
  35. Phyllis Havens, RD says

    January 20, 2017 at 4:45 am

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

    Reply
  36. Norine says

    January 19, 2017 at 4:44 pm

    5 stars
    Omg cant wait 2 trythem could u find an easy chicken marsella thanks

    Reply
  37. LoveJones says

    January 18, 2017 at 9:30 am

    5 stars
    Great recipe! Simple inexpensive and delicious

    Reply
  38. Ruth Cost says

    January 18, 2017 at 9:23 am

    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.

    Reply
  39. Cici says

    January 17, 2017 at 12:08 am

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

    Reply
  40. Gwen Koch says

    January 16, 2017 at 4:17 am

    sounds so good. How do I copy

    Reply
  41. Liz Snow says

    January 15, 2017 at 7:51 am

    5 stars
    Wonderful recipe…!

    Reply
  42. Arthur K Adamo says

    October 10, 2016 at 12:35 am

    5 stars
    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.

    Reply
  43. Pam says

    July 18, 2016 at 8:25 am

    5 stars
    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 🙂

    Reply
  44. Kim says

    May 31, 2016 at 10:16 am

    5 stars
    delicious,delicious,delicious!!!!! Could eat these daily!!
    Thank you for the Amazing recipe

    Reply
  45. Melanie Price says

    April 19, 2016 at 4:02 am

    5 stars
    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. 🙂 ♡

    Reply
    • Karina says

      April 19, 2016 at 6:50 am

      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

      Reply
  46. Karen says

    April 10, 2016 at 11:53 pm

    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.

    Reply
  47. Karen says

    April 09, 2016 at 10:39 pm

    5 stars
    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.

    Reply
    • Karina says

      April 10, 2016 at 10:42 am

      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!

      Reply
  48. Rose says

    March 31, 2016 at 4:14 am

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

    Reply
  49. serrurierasnieressurseine.urgenceartisanpascher.com says

    March 12, 2016 at 9:03 pm

    4 stars
    It’s just wonderful! LOOK at THAT color! ^_^

    Reply
  50. Meagan | LifeOutsideOfTexas.com says

    February 22, 2016 at 1:51 am

    5 stars
    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!

    Reply
    • Karina says

      February 23, 2016 at 7:59 pm

      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!

      Reply
  51. Courtney says

    February 11, 2016 at 11:38 am

    5 stars
    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!

    Reply
  52. rosewithoutthorns says

    October 03, 2015 at 5:34 am

    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

    Reply
    • Karina says

      October 03, 2015 at 6:40 am

      Hi Felicia! Yes that’s fine thank you! Looking forward to seeing the roundup!

      Reply
  53. Lee McCartney says

    September 18, 2015 at 11:06 am

    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.

    Reply
    • Karina says

      September 21, 2015 at 10:55 am

      Oh yum!!! Sounds incredible! I love that!

      Reply
  54. Kristine says

    September 03, 2015 at 4:45 am

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

    Reply
    • Karina says

      September 05, 2015 at 4:35 pm

      Hey Kristine you’re welcome!

      Reply
  55. Marianna says

    August 26, 2015 at 3:35 pm

    Hello i was wondering if you can make them the night before a party?????? Thanks

    Reply
    • Karina says

      September 05, 2015 at 4:49 pm

      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!

      Reply
  56. Corinna Heuer says

    August 15, 2015 at 4:23 am

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

    Reply
    • Karina says

      August 21, 2015 at 8:13 am

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

      Reply
  57. KevinIsCooking says

    July 21, 2015 at 3:51 am

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

    Reply
  58. Fay says

    July 15, 2015 at 7:28 am

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

    Reply
    • Karina says

      July 20, 2015 at 4:15 pm

      Hi Fay! These are done in the oven with the grill (or broil) settings 😉

      Reply
      • Fay says

        July 20, 2015 at 5:52 pm

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

        Reply
        • Karina says

          July 21, 2015 at 9:32 am

          Yes it is! It’s a whole different language over here 😉

          Reply
  59. Jenna @ Gal Meets Food says

    July 08, 2015 at 7:36 am

    These. Look. AMAZING!!! Beautiful photos Karina 🙂

    Reply
    • Karina says

      July 20, 2015 at 4:27 pm

      Thank you Jenna! I just had a peek at your bog too…gorgeous!

      Reply
  60. Geraldine | Green Valley Kitchen says

    July 06, 2015 at 3:25 am

    Wow – these look great. I’m always looking for different ways to cook portobellos – will definitely be trying these.

    Reply
    • Karina says

      July 20, 2015 at 4:30 pm

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

      Reply

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Welcome! My name is Karina and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …

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