Caprese Stuffed Portobello Mushrooms
Caprese Stuffed Portobello Mushrooms baked in garlic butter and stuffed with fresh mozzarella cheese, grape tomato slices and finished off with a drizzle of rich balsamic glaze! Low carb, healthy and perfect to enjoy for lunch, dinner or as a filling snack!
Foto: Cafe Delites
Ingredients
- 2 tablespoons butter
- 2 cloves garlic (crushed)
- 1 tablespoon fresh parsley (chopped )
- 5 -6 large Portobello mushrooms (stem 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)
- 1 pinch fresh basil (shredded to garnish)
- 1/4 cup balsamic vinegar
- 2 teaspoons brown sugar (optional)
Steps
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Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
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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.
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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).
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To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
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(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).
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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