Description
Enjoy these Caprese Stuffed Portobello Mushrooms, a delightful low-carb appetizer or light meal. They are filled with fresh tomato, creamy mozzarella, fragrant basil, and a sweet balsamic glaze.
Ingredients
Scale
- 4 large portobello mushroom caps, stems removed
- 2 tablespoons olive oil
- 1 cup chopped fresh tomatoes
- 4 ounces fresh mozzarella, diced
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- 2 tablespoons balsamic glaze
Instructions
- Preheat your oven to 375°F (190°C).
- Wipe the mushroom caps clean with a damp cloth.
- Brush the mushroom caps inside and out with olive oil.
- In a bowl, combine the chopped tomatoes, diced mozzarella, chopped basil, and minced garlic. Season with salt and pepper.
- Spoon the tomato and mozzarella mixture evenly into the portobello mushroom caps.
- Place the stuffed mushrooms on a baking sheet.
- Bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
- Drizzle with balsamic glaze before serving.
Notes
- For an extra kick, you can add a pinch of red pepper flakes to the filling.
- If you don’t have balsamic glaze, you can reduce balsamic vinegar on the stovetop until it thickens.
- These mushrooms are best served warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 mushroom cap
- Calories: 180
- Sugar: 5g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg