Caprese Stuffed Portobello Mushrooms with a Balsamic Reduction (Gluten-Free, Grain-Free, Low-Carb)
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.
Servings Prep Time
4people 10minutes
Cook Time
15minutes
Servings Prep Time
4people 10minutes
Cook Time
15minutes
Instructions
  1. Preheat oven to 400F.
  2. Remove ribs and stem from Portobello mushrooms.
  3. Place mushrooms top down on a baking sheet. Coat with olive oil, salt and pepper.
  4. Top each with sliced tomatoes, and 1/4 cup mozzarella.
  5. Place mushrooms in oven and cook for 15 minutes.
  6. 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.
  7. Remove mushrooms from oven and top with chopped basil and a drizzle of the balsamic reduction. Enjoy!