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.
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!