Caprese Stuffed Portobello Mushrooms
A quick and delicious low-carb dish featuring Portobello mushrooms stuffed with fresh mozzarella and grape tomatoes, brushed with garlic butter, and finished with a tangy balsamic glaze. Perfect for a nutritious snack, lunch, or light dinner.
Equipment
- 1 Silicone Pastry Brush
- 1 Non-Stick Baking Tray (large enough to hold 6 mushrooms)
- 1 Small Saucepan (for garlic butter and glaze)
- 1 Sharp Chef’s Knife
- Paper Towels (for drying mushrooms)
Ingredients
Garlic Butter
- 2 tablespoons unsalted butter
- 2 cloves garlic finely crushed
- 1 tablespoon fresh parsley chopped
Stuffed Mushrooms
- 5 to 6 large Portobello mushroom caps stems removed, cleaned, and patted dry
- 5 to 6 small fresh mozzarella balls thinly sliced
- 1 cup grape or cherry tomatoes sliced thin
- Fresh basil leaves torn (for garnish)
Balsamic Glaze
- ¼ cup balsamic vinegar
- 2 teaspoons brown sugar optional, for sweetness
Instructions
- Prepare the Garlic Butter: In a small saucepan over low heat, melt the butter gently. Add the crushed garlic and chopped parsley, stirring occasionally until fragrant—this usually takes about 2-3 minutes. Remove from heat and set aside.
- Ready the Mushrooms: Carefully wipe the Portobello mushrooms with paper towels to absorb any moisture, which helps prevent sogginess during cooking. Place the mushrooms on a baking sheet with the bottoms facing up.
- Apply Garlic Butter and Arrange Mushrooms: Using a pastry brush, generously coat the bottom (outside) of each mushroom cap with the prepared garlic butter. Then flip the mushrooms over and brush the inside cavity with any remaining garlic butter, ensuring every nook is flavored.
- Fill the Mushrooms: Layer each mushroom cavity with thin slices of mozzarella, followed by an even spread of sliced grape tomatoes. The fresh cheese will melt beautifully as they cook, creating a creamy, gooey texture.
- Broil to Perfection: Position the oven rack in the middle and preheat the broiler on high. Place the baking tray under the broiler and cook for about 8 minutes, or until the cheese is melted, bubbling, and just beginning to brown.
- Make the Balsamic Glaze: While the mushrooms broil, pour balsamic vinegar (and brown sugar, if using) into a small saucepan over medium-high heat. Bring it to a gentle boil, then reduce the heat to low. Simmer the mixture until it thickens and reduces to a syrupy consistency, about 5-8 minutes. Keep an eye on it to prevent burning.
- Final Touches and Serving: Remove the mushrooms from the oven, sprinkle fresh basil leaves on top, and drizzle with the balsamic glaze. Add a pinch of salt to taste and serve immediately for the best flavor and texture.
Notes
- Drying Mushrooms Is Crucial: Use a clean paper towel for each mushroom to gently press and soak up excess moisture. This step ensures the mushrooms don’t release too much water while cooking, preserving their firm texture.
- Substitutions: You can swap fresh mozzarella for a firmer cheese like provolone if preferred, though mozzarella provides the ideal melt and creaminess.
- Balsamic Glaze Shortcut: If short on time, store-bought balsamic glaze works perfectly and adds a delicious tangy sweetness.
- Storage Tips: Leftover stuffed mushrooms keep well in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain texture and flavor.
- Serving Suggestions: Pair these mushrooms with a fresh green salad or serve alongside grilled chicken for a balanced meal.
