Description
These Caprese Stuffed Portobello Mushrooms are a delightful low-carb appetizer or light meal. Large portobello caps are filled with a vibrant mixture of fresh tomatoes, creamy mozzarella, aromatic basil, and drizzled with a sweet balsamic glaze.
Ingredients
Scale
- 2 large Portobello mushroom caps
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 4 ounces fresh mozzarella, diced
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon balsamic glaze
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Gently wipe the mushroom caps clean with a damp cloth. Remove the stems and scoop out the dark gills from the inside of the caps.
- Brush the inside and outside of the mushroom caps with olive oil. Season with salt and pepper.
- Place the mushroom caps, gill-side up, on a baking sheet.
- In a small bowl, combine the halved cherry tomatoes, diced mozzarella, and chopped basil.
- Spoon the tomato and mozzarella mixture evenly into the portobello mushroom caps.
- 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 flavor boost, you can add a pinch of garlic powder to the tomato and mozzarella mixture.
- If you don’t have balsamic glaze, you can reduce balsamic vinegar on the stovetop until it thickens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 mushroom cap
- Calories: Approx. 250
- Sugar: Approx. 5g
- Sodium: Approx. 300mg
- Fat: Approx. 18g
- Saturated Fat: Approx. 8g
- Unsaturated Fat: Approx. 10g
- Trans Fat: 0g
- Carbohydrates: Approx. 10g
- Fiber: Approx. 3g
- Protein: Approx. 12g
- Cholesterol: Approx. 30mg