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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.

2 pieces of Caprese Stuffed Portobello Mushrooms on a plate.

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.

Collage of how to make portobello mushrooms on a plate, being basted with garlic butter and then stuffed with fresh tomato and mozzarella.

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.

Caprese Stuffed Portobello Mushrooms topped with some sauce

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.

Hot and spicy Stuffed portobello being cut open with a knife and fork, the melted mozzarella stretching into strings between the cut.
WATCH US MAKE Caprese Stuffed Portobello Mushrooms RIGHT HERE!

ORIGINALLY PUBLISHED 1 July, 2015.

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4.77 from 59 votes

Caprese Stuffed Portobello Mushrooms

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 Mushrooms
Caprese Stuffed Portobello Mushrooms baked in garlic butter and stuffed with fresh mozzarella cheese, grape tomato slices and 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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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)

  • 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: 102kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 54mg | Potassium: 392mg | Fiber: 1g | Sugar: 10g | Vitamin A: 245IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this? Leave a comment below!
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Hey Good Food Lovers! It’s nice to see you! My name is Karina. Welcome to Cafe Delites, my beloved space for the last 10 years where my passion for food has flourished and connected millions!

4.77 from 59 votes (10 ratings without comment)

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104 Comments

  1. Timlynn says:

    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.

  2. Kandiss says:

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

  3. 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

    1. 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!

  4. Wendy says:

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

    1. 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

  5. Cindy Humpal says:

    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

  6. Donna says:

    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!!!

    1. 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!

  7. MDaniels says:

    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

  8. Pam says:

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

  9. hua says:

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

    1. Karina says:

      Hua sounds great!

  10. Ruta says:

    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!