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Caprese Stuffed Portobellos

Mouthwatering Caprese Stuffed Portobellos You'll Adore

Discover the delightful Caprese Stuffed Portobellos, a flavorful twist on classic Italian flavors packed into meaty mushrooms.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 6 portobellos
Course: APPETIZERS
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Garlic Butter
  • 1 stick Butter Provides richness; substitute with olive oil for a dairy-free version.
  • 2 cloves Garlic Crushed; fresh garlic preferred for the best flavor.
For the Mushrooms
  • 5-6 large Portobello Mushrooms Forms a sturdy base for stuffing; mini versions can be made using white or cremini mushrooms.
For the Cheese and Veggies
  • 5-6 balls Fresh Mozzarella Sliced thinly; use any cheese that melts well as a substitute.
  • 1 cup Grape or Cherry Tomatoes Sliced thinly; can substitute with diced regular tomatoes.
For Garnishing
  • 1 pinch Fresh Basil Shredded to garnish; adjust amount to taste.
For the Balsamic Glaze
  • 1/4 cup Balsamic Vinegar For glaze and acidity; store-bought glaze is a quick option.
  • 2 teaspoons Brown Sugar Optional; enhances sweetness in balsamic glaze; omit for a sugar-free version.

Equipment

  • Oven
  • saucepan
  • baking tray

Method
 

Instructions
  1. Preheat your oven on the grill/broil settings to high heat, adjusting the shelf to the middle.
  2. Melt the garlic butter by combining butter and crushed garlic in a saucepan over medium heat until fragrant, around 2-3 minutes.
  3. Brush the bottoms of the portobello mushrooms generously with the melted garlic butter, then place them buttered side down on a baking tray.
  4. Flip the mushrooms over and brush the insides with the remaining garlic butter.
  5. Fill each mushroom cap with alternating layers of thinly sliced mozzarella and grape tomatoes.
  6. Grill or broil the mushrooms for about 8 minutes, or until the cheese is melted and the tops are golden brown.
  7. Serve the stuffed mushrooms hot, topped with shredded basil, a drizzle of balsamic glaze, and a sprinkle of salt.

Nutrition

Serving: 1portobelloCalories: 150kcalCarbohydrates: 10gProtein: 7gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 350mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1.5mg

Notes

Optional: Garnish with extra fresh basil for a vibrant touch. Ensure your portobello mushrooms are completely dried before cooking to prevent watery filling.

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