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Caprese Stuffed Portobello Mushroom Recipe
A fun and delicious take on the classic Caprese flavors of tomato, mozzarella, and basil. All stuffed into a portobello mushroom cap and roasted in the oven for a melty, savory treat.
Course:
Appetizer, Snack
Cuisine:
Italian
Servings:
6
Calories:
88
kcal
Author:
Katie Wells
Equipment
Oven-proof skillet or baking dish
Ingredients
6
portobello mushroom caps
2
TBSP
butter
(or olive oil)
2
cloves
garlic
(minced)
½
cup
mini fresh mozzarella balls
½
cup
cherry tomatoes
¼
tsp
salt
4
leaves
fresh basil
(thinly sliced)
2
TBSP
raspberry vinaigrette
(optional)
Instructions
Preheat the oven to 400°F.
Use a spoon to remove the mushroom gills from the inside of the portobello caps.
In a small saucepan combine the butter or olive oil and minced garlic.
Heat over low heat and simmer for 2-3 minutes until the garlic is fragrant, but not browned and crispy.
Brush each mushroom cap, inside and out, with the garlic butter, placing the finished mushrooms in an oven-proof skillet or baking sheet.
Halve the mozzarella balls and slice the cherry tomatoes.
Fill each mushroom cap with mozzarella and tomatoes and sprinkle them with salt.
Bake the mushrooms in the preheated oven for 20 minutes until the cheese is melted and the mushrooms are tender.
Garnish the cooked mushrooms with sliced basil and drizzle with raspberry vinaigrette if desired.
Notes
You can also use several smaller baby bellas for bite-size appetizers.
Store any leftovers in an airtight container in the fridge.
Nutrition
Calories:
88
kcal
|
Carbohydrates:
5
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.2
g
|
Cholesterol:
17
mg
|
Sodium:
238
mg
|
Potassium:
346
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
258
IU
|
Vitamin C:
3
mg
|
Calcium:
55
mg
|
Iron:
0.4
mg