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Caprese Stuffed Portobello Mushrooms

A keto vegetarian recipe for stuffing portobello mushrooms with an Italian “caprese” inspired filling. Perfect as a side dish, appetizer, or vegetarian main dish
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Low carb, Vegetarian
Keyword: portobello mushroom recipe
Servings: 2 servings
Calories: 264kcal

Ingredients

  • 2 portobello mushrooms
  • 1 clove garlic minced
  • 1 tablespoon olive oil
  • 5 cherry tomatoes halved
  • 4 oz Mozzarella, fresh
  • 1 tablespoon basil, fresh chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper

To Serve

  • 1 teaspoon balsamic vinegar optional

Instructions

  • Preheat the oven to 200C/400F degrees.
  • Remove the dark gills from the underside of the mushroom caps by scraping them off using the edge of a teaspoon.
  • In a small bowl, mix the garlic with the olive oil.
  • Brush the garlic oil all over the mushrooms.
  • Place the mushrooms on a baking sheet or in a baking dish.
  • Layer the mozzarella, tomatoes and basil into the mushroom caps and season with the salt and pepper.
  • Bake for 10-12 minutes until the mushrooms are cooked and the cheese has melted.
  • Serve immediately.

Notes

One serving is one of the stuffed portobello mushrooms.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1serving | Calories: 264kcal | Carbohydrates: 7g | Protein: 15g | Fat: 20g | Fiber: 2g