Caprese Stuffed Portobello 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!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons butter
- 2 cloves garlic (crushed)
- 1 tablespoon fresh parsley (chopped )
- 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)
- 1/4 cup balsamic vinegar
- 2 teaspoons brown sugar (optional)
Instructions
- 1
Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
- 2
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.
- 3
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).
- 4
To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
- 5
(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).