Tuesday, September 15, 2020

Caprese Stuffed Garlic Butter Portobellos

Caprese Stuffed Garlic Butter Portobellos

For anyone who loves mushrooms, this recipe is pretty delicious! It's also an easy solution to combine! These low-carb Caprese Garlic Butter-Stuffed Portobello's are like little miniature pizzas on a mushroom! They are plentiful enough to serve as a main course.


Garlic butter:

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


  • fresh basil, grated for garnish
  • 5 balls of fresh mozzarella cheese, thinly sliced
  • 5 large Portobello mushrooms, stem removed, washed and dried with a paper towel
  • 1 cup grape (or cherry) tomatoes, thinly sliced
Balsamic Glaze:
  • ¼ cup of balsamic vinegar
  • 2 teaspoons of brown sugar


First, preheat oven to broil / broil over high heat. Place the oven rack in the middle of your oven.

Then, combine all of the garlic butter ingredients in a small saucepan (or microwave safe bowl) and melt until the garlic is fragrant. Brush the bottom of each mushroom and place, buttered side down, on a baking sheet.

Fill each mushroom with the mozzarella slices and tomatoes, and broil / broil until the cheese is melted and golden (about 8 minutes).

(If you are making from scratch, cook while the mushrooms are in the oven.) Combine the sugar and vinegar in a small saucepan over high heat and bring to a boil. Reduce the heat to low; simmer for 5 to 8 minutes or until mixture has thickened and reduced to a glaze.

To serve, garnish with basil, drizzle with balsamic glaze and sprinkle with salt to taste. Happy Cooking Time.