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Caprese Stuffed Portobello Recipe
An easy, low carb recipe that takes all the caprese flavors we know and love, and stuffs them inside a fresh, earthy portobello.
3.34
from
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Prep Time
Prep Time
10
minutes
mins
Cook Time
Cook Time
10
minutes
mins
Total Time
Total Time
20
minutes
mins
Servings
Servings
4
servings
Calories
Calories
169
kcal
Ingredients
1x
2x
3x
4
large
portobello mushroom caps
-
(stems removed, washed and dried)
1
tbsp
butter
2
cloves of garlic
-
(minced)
2
tomatoes
-
(diced)
4
oz
fresh mozzarella cheese
-
(sliced)
¼
cup
fresh basil
-
(finely chopped)
¼
cup
balsamic glaze
Salt and pepper to taste
Instructions
Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
Melt butter in a small bowl, and combine with garlic. Brush all over the mushroom caps, inside and outside.
In a small bowl, toss together the tomatoes, basil, salt, and pepper. Spoon evenly into each mushroom cap.
Slice mozzarella into 4 slices, and place 1 slice on top of each mushroom.
Place in oven, and cook until cheese is melted, bubbling and golden brown, about 10 minutes.
Drizzle each stuffed mushroom with balsamic glaze and garnish with fresh chopped basil or parsley.
Notes
The entire recipe makes 4 servings
The serving size is 1 stuffed mushroom cap
Nutrition
Calories:
169
kcal
(8%)
Carbohydrates:
14.7
g
(5%)
Protein:
9.7
g
(19%)
Fat:
8
g
(12%)
Saturated Fat:
4.5
g
(28%)
Cholesterol:
23
mg
(8%)
Sodium:
199
mg
(9%)
Potassium:
287
mg
(8%)
Fiber:
1
g
(4%)
Sugar:
6.4
g
(7%)
Calcium:
20
mg
(2%)
Iron:
0.5
mg
(3%)
Course:
Dinner Recipes
,
Lunch Recipes
,
Main Course Recipes
Cuisine:
Italian Recipes
Diet:
Gluten Free Recipes
,
Kosher Recipes
,
Low Calorie Recipes
,
Low Fat Recipes
,
Vegetarian Recipes
Main Ingredient:
Mushroom Recipes
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