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!
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.
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.
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 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).
MICHAEL OPTIE says
Hi Karina. wondering…..should the gills be scraped out of the mushrooms, or should mushrooms be left intact?
Deb says
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!
Lori says
Holy cow were these good! They kind of reminded me of my escargot recipe without the snails. Thank you so much for posting this!
Karina says
Grilling would probably be best! You are welcome to bake them though at 400* for 12 minutes. Hope that helps!
Helen says
Fantastic recipe! I could go for one right now
Carleen says
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!
Kyle says
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?
Karina says
You are welcome to omit the tomatoes or try red or green peppers for an added taste, flavor and texture.
Kate says
Fresh spinach sounds good too
Pamma says
roasted red peppers would be a great substitute
Jim T. says
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.
Cheryl says
What would you recommend as a side dish?
Carol Christensen says
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?
Karina says
Yes, that is correct! You will pat the mushroom dry before cooking. That may help! Thanks for following along with me! Enjoy your meal!
L L Canales says
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!
Timlynn says
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.
Kandiss says
This is incredible…I made it for dinner tonight and will make it again….wonderful meal.
Kathy says
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
Karina says
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!
Wendy says
How do get the recipe all it shows is the picture!
Karina says
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
Cindy Humpal says
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
Donna says
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!!!
Karina says
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!
MDaniels says
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
Pam says
Did you clean the mushrooms out or just remove the stem? They look great!
hua says
these look amazing but I wonder if throwing them on the BBQ wouldn’t kick it up a notch?!
Karina says
Hua sounds great!
Ruta says
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!
Heather says
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.
Sandy Flores says
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!
Karen says
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.
debra Johnson says
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!
Doreen Chapman says
I made these tonight and they were delicious.
Diane says
Will you please supply the nutrition information for Caprese Stuffed Garlic Butter Portobellos? They look delish!
Barbara says
Made these for a get together. Everyone loved them. I used a store bought balsamic glaze and it was great
Fara says
Hi Karina,
I missed the Carb Count on these.
They sound delish!
Thanks
Christina says
Had this for dinner last night. YUMMY!!! Used fig balsamic vinegar instead of regular since that’s what I had on hand. So good!
Karina says
Wow Christina! Fig balsamic sounds incredible!
Carrell Pickoff says
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!!!
Karina says
Oh sounds amazing!!! I’m so happy you tried it!
Casey says
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!
Kathleen Taylor says
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.
Cam says
What is the name of the artist and song you used in this video?
Marianne Schroeder says
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?
Phyllis Havens, RD says
Calories and fat content per mushroom? Have you tried with olive oil to omit saturated fat?
Norine says
Omg cant wait 2 trythem could u find an easy chicken marsella thanks
LoveJones says
Great recipe! Simple inexpensive and delicious
Ruth Cost says
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.
Cici says
What is the quantity of cheese if I can’t get the small balls? 1 cup?
Gwen Koch says
sounds so good. How do I copy
Liz Snow says
Wonderful recipe…!
Arthur K Adamo says
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.
Pam says
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 🙂
Kim says
delicious,delicious,delicious!!!!! Could eat these daily!!
Thank you for the Amazing recipe
Melanie Price says
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. 🙂 ♡
Karina says
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
Karen says
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.
Karen says
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.
Karina says
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!
Rose says
I can’t wait to try these. They are right up my ally! Thanks
serrurierasnieressurseine.urgenceartisanpascher.com says
It’s just wonderful! LOOK at THAT color! ^_^
Meagan | LifeOutsideOfTexas.com says
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!
Karina says
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!
Courtney says
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!
rosewithoutthorns says
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
Karina says
Hi Felicia! Yes that’s fine thank you! Looking forward to seeing the roundup!
Lee McCartney says
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.
Karina says
Oh yum!!! Sounds incredible! I love that!
Kristine says
These are awesome. So much flavour we loved them. Thank you. Best site ever.
Karina says
Hey Kristine you’re welcome!
Marianna says
Hello i was wondering if you can make them the night before a party?????? Thanks
Karina says
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!
Corinna Heuer says
I recently became a member. I LOVE THIS SITE. The photography is exceptional, recipes are new, exciting and doable for a home cook.
Karina says
Wow Corrina thank you!! You’re compliment means the world to me!! Definitely just made my day X Welcome to my blog!
KevinIsCooking says
Man, who wouldn’t want these? Amazing flavors and photos. 🙂 I’d throw these on the grill for another layer of flavor.
Fay says
Can these be done in the oven as well or do they need to be grilled?
Karina says
Hi Fay! These are done in the oven with the grill (or broil) settings 😉
Fay says
Thanks, “Broil” is a bit of a foreign term to us Aussies down here 🙂
Karina says
Yes it is! It’s a whole different language over here 😉
Jenna @ Gal Meets Food says
These. Look. AMAZING!!! Beautiful photos Karina 🙂
Karina says
Thank you Jenna! I just had a peek at your bog too…gorgeous!
Geraldine | Green Valley Kitchen says
Wow – these look great. I’m always looking for different ways to cook portobellos – will definitely be trying these.
Karina says
Hi Geraldine! I hope you enjoy them and would love to hear how you go if you do try them! Xx