Caprese Stuffed Portobello Mushrooms

Garlic Butter Mushrooms would have to be one of the best dishes ever invented, and pairing them with classic Italian flavours in these Caprese Stuffed Portobello Mushrooms, makes them utterly irresistible.

STUFFED PORTOBELLO MUSHROOMS

These stuffed portobello mushrooms are so filling, they serve perfectly as a main dish. While they’re amazing on their own, you could easily serve them as a side! Remember those Grilled Avocado Caprese Crostini? Well, a few of my Instagram followers have requested a low carb version, and I think this dish pretty much covers it. Topped with fresh shredded basil, there’s nothing better than tender mushrooms stuffed with the most delicious Caprese flavours. Smothered and roasted in garlic butter takes them to the next level!

HOW TO MAKE CAPRESE STUFFED PORTOBELLO MUSHROOMS

A great low carb appetiser for your Super Bowl party, or make them completely Keto-approved and skip the balsamic glaze! I promise, you will not be disappointed. Each bite is full of flavour and bound to impress your guests. The garlic butter is optional but if I’m going to be completely honest.. not for me because the flavour combination is insane!

Thoroughly pat dry portobellos with paper towel before brushing with the butter, so they don’t release too much water or liquid while cooking. Melt butter, then whisk in garlic. Brush the mushroom caps all over with the garlic butter. Stuff caps with sliced tomato and mozzarella balls. Bake until cheese is melted. Remove from oven and garnish with fresh basil and a drizzle of Balsamic Glaze.

We absolutely LOVE serving stuffed mushrooms as an appetiser. For a bite-sized option, swap out the larger mushroom caps for smaller creminis.

CAN I PRE-STUFF MUSHROOMS?

Absolutely! This stuffed mushrooms recipe can be made up to 2 days ahead. Just assemble the mushrooms, cover with plastic wrap and refrigerate. Take mushrooms out of the refrigerator about 30 minutes to help get the chill out before roasting.

CAN YOU FREEZE STUFFED PORTOBELLO MUSHROOMS?

Prepare mushrooms as per the recipe, but don’t bake them. Store prepared stuffed mushrooms in an airtight container, and freeze for up to 3 months. To roast, thaw them out completely before cooking.

WATCH US MAKE Caprese Stuffed Portobello Mushrooms RIGHT HERE!