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Caprese Stuffed Garlic Butter Portobellos

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Garlic butter portobello mushrooms stuffed and grilled with fresh mozzarella cheese, grape tomato slices and drizzled with a rich balsamic glaze! Low carb, healthy and perfect to enjoy for lunch, dinner or as a filling snack.

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Ingredients

  • GARLIC BUTTER:
  • 2 tablespoons butter
  • 2 cloves garlic, crushed
  • 1 tablespoon parsley, freshly chopped
  • MUSHROOMS:
  • 5 to 6 large Portobello Mushrooms, stem removed, washed and dried thoroughly with paper towels
  • 5 to 6 fresh mozzarella cheese balls, sliced thinly
  • 1 cup grape (or cherry) tomatoes, sliced thinly
  • Fresh basil, shredded to garnish
  • BALSAMIC GLAZE:
  • 1/4 cup balsamic vinegar
  • 2 teaspoons brown sugar (optional)

Details

Servings 10
Preparation time 5mins
Cooking time 15mins

Preparation

Step 1

Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.

Combine all 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, butter side down, on a baking tray.

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 color (about 8 minutes).

To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.

FOR THE BALSAMIC GLAZE:
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 to 8 minutes or until mixture has thickened and reduced to a glaze. (if not using sugar, allow to reduce for 12 to 15 minutes on low heat).

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