Caprese Stuffed Portobello Mushroom recipe
This Caprese Stuffed Portobello Mushroom recipe is the perfect vegetarian entree or side dish. Rich garlic roasted portobello mushrooms topped with fresh mozzarella, tomato, basil and balsamic glaze. Grilled or oven baked.
4 large portobello mushrooms caps 1 tablespoon olive oil ½ teaspoon minced garlic 8 ounces mini fresh mozzarella balls ½ cup grape tomatoes, seeded & sliced handful fresh basil 2 tablespoons balsamic glaze
Preheat the oven to 425 degrees. You can also make these on the grill! Prep the mushrooms by removing the stem and scooping out the gills with a spoon. Wipe the mushroom off with a wet paper towel and allow to dry again. Mix the olive oil and garlic together. Put the mushrooms caps on a baking sheet and brush the caps with the olive oil and garlic mixture. Stuff the mushrooms with the tomatoes and fresh mozzarella. Bake for 8-12 minutes or until cheese starts to melt. Put the mushrooms caps on a plate. Drizzle with balsamic glaze and top with fresh basil. Serve immediately.
The nutrition is calculated per mushroom cap and without the balsamic glaze which is extra.
Serve with a salad, rice, or another favorite summer side dish.
Calories: 223 kcal Carbohydrates: 5 g Protein: 15 g Fat: 17 g Saturated Fat: 8 g Cholesterol: 45 mg Sodium: 364 mg Potassium: 393 mg Fiber: 1 g Sugar: 3 g Vitamin A: 538 IU Vitamin C: 3 mg Calcium: 289 mg Iron: 1 mg