How To Make Caprese Stuffed Portobello Mushrooms

16 June 2020 Bookmark2
Garlic butter smothered portobello mushrooms are stuffed with sparkling mozzarella cheese and grape tomato slices. drizzle with a wealthy balsamic glaze for the great stuffed mushrooms recipe!

Garlic butter mushrooms could must be one of the excellent inventions by man and pairing them with classic Caprese flavours IN those Caprese filled Portobello Mushrooms creates the first-class of both worlds!

Caprese Stuffed Portobello Mushrooms
Caprese Stuffed Portobello Mushrooms

Filled Portobello Mushrooms
Those stuffed portobello mushrooms are so filling and perfect to have as a chief dish, however you can without difficulty serve them as a side!

Keep in mind those Grilled Avocado Caprese Crostini? well, I’ve been asked to do a decrease carb version from a few of my followers on Instagram and i think this pretty a lot covers it. topped with sparkling shredded basil for a Caprese of entirety, there’s nothing higher than gentle mushrooms filled with the maximum delicious Caprese flavours. Smothered and roasted in garlic butter takes them to the following degree!

Caprese Stuffed Portobello Mushrooms

Garlic butter:

  • 2 tablespoons butter
  • 2 cloves garlic, crushed
  • 1 tablespoon freshly chopped parsley


  • 5-6 large Portobello Mushrooms, tem 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
  • fresh basil, shredded to garnish

Balsamic Glaze: (or you can use store bought, or this recipe):

  • 1/4 cup balsamic vinegar
  • 2 teaspoons brown sugar (OPTIONAL)

Stuffed Portobello Mushrooms:

  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.

Balsamic Glaze:

  1. (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).


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