These Caprese stuffed Portobello mushrooms are incredibly tasty and delicious. Filled with fresh tomatoes, mozzarella, basil and a baslamic reduction, you will certainly be pleased! Low-carb, ketogenic, gluten-free, grain-free, sugar-free.
Who doesn’t love a fancy Caprese salad? I know I sure do. Here is a great way to make that beloved Caprese into a main dish for dinner…Caprese stuffed portobello mushrooms! It’s really not much more work than a Caprese salad would be. For four people (or two with leftovers for lunch the next day!), you will want four mushrooms.
You will want to remove as much of the stem as possible (they’re too fibrous), and you will want to remove the ribs (they have a muddy flavor). You can simply scrape them out gently using a spoon.
Next, you’ll place the mushrooms top-down and start to layer on your ingredients! Start with the tomatoes, then add some basil and top with the cheese. Pop them in the oven and watch them transform into delicious beauties. While they’re cooking, you can make the super simple one-ingredient balsamic reduction.
If you are a fan of sweet, add in a tsp or so of brown sugar or honey and it’ll add another level of sweet caramel taste. However, I find that the balsamic is sweet enough without the added sugar.
You want to simmer the balsamic for 10-15 minutes, stirring occasionally so it does not burn. If you add sugar, I recommend watching it even closer since it may burn more easily. You want it to form a thick syrupy consistency so that it drizzles nicely over the mushrooms but does not form a puddle of liquid at the bottom.
Speaking of puddles of liquid, I find that the mushrooms often give off a lot of moisture as they cook. You may want to take a paper towel and remove as much of the liquid as you can once they have cooled for a few minutes. This way the liquid does not dilute the deliciousness of the Caprese and balsamic flavors.
Once you’ve removed the excess liquid, top with extra basil and a drizzle of balsamic vinegar. You can also top with extra olive oil, salt and pepper if you would like. I use this brand of Himalayan pink salt. Don’t those Caprese stuffed portobello mushrooms just look scrumptious?!
I imagine this would be quite tasty with some steamed asparagus and roasted Parmesan potatoes. Hope you enjoy these delicious Caprese stuffed portobello mushrooms! Leave a comment below if you tried it and let me know what you think.
Caprese Stuffed Portobello Mushrooms with a Balsamic Reduction (Gluten-Free, Grain-Free, Low-Carb)
- 4 Portobello mushrooms medium-sized
- 1 large tomato sliced
- 1 handful chopped basil
- 1 cup shredded mozzarella cheese
- 1/3 cup balsamic vinegar
- 1 tbsp olive oil
- Salt and pepper to taste I love this Himalayan pink salt
- Preheat oven to 400F.
- Remove ribs and stem from Portobello mushrooms.
- Place mushrooms top down on a baking sheet. Coat with olive oil, salt and pepper.
- Top each with sliced tomatoes, and 1/4 cup mozzarella.
- Place mushrooms in oven and cook for 15 minutes.
- In the meantime, add balsamic vinegar to a small pot over the stove. Simmer over medium heat until it reduces to approximately 1/3 of the volume. It should get thick and syrupy. Stir occasionally so that the vinegar does not burn.
- Remove mushrooms from oven and top with chopped basil and a drizzle of the balsamic reduction. Enjoy!