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).
MICHAEL OPTIE says
Hi Karina. wondering…..should the gills be scraped out of the mushrooms, or should mushrooms be left intact?
Ana says
The gills cam change the colour of the whole thing, i always remove them with a spoon.
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
Susan says
You can use finely shredded red onion or red pepper
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!