Caprese Stuffed Portobellos
These Caprese Stuffed Portobellos turn hearty mushrooms into a cheesy, tomato‑filled appetizer that your guests will rave about.
Servings 6
Ingredients
- 6 portobello mushroom caps
- 12 cherry tomatoes, halved
- 1 cup fresh mozzarella balls, ciliegine, halved
- 2 cloves garlic, grated
- 2 tablespoon olive oil
- 1 tablespoon butter, melted
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon balsamic vinegar
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Optional: balsamic reduction
Instructions
- Preheat oven to 450°F.
- Add the butter, olive oil, garlic, parsley, balsamic vinegar, salt and pepper to a small mixing bowl and whisk to combine, then set aside.
- Clean your portobello mushroom caps, remove the stems and scrape away the gills. Place them on a baking sheet lined with parchment paper, top side up. Brush the olive oil mixture over the tops and bake for 5 minutes.
- Remove from the oven, flip the caps over and brush the remaining olive oil mixture over the underside. Top with the tomatoes and mozzarella cheese.
- Then bake for 7-10 minutes or until the cheese is melted, then top with more chopped parsley and dried oregano and serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Caprese Stuffed Portobellos
Amount per Serving
Calories
130
% Daily Value*
Fat
11
g
17
%
Saturated Fat
4
g
25
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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