I love stuffed mushrooms as a yummy side dish or appetizer. When they’re stuffed with crab meat they can easily double as a main dish too. These stuffed portobello mushrooms feature melted mozzarella cheese and cherry tomatoes for a delicious Caprese version.
Stuffed Portobello Mushrooms
There are so many different filling options when it comes to mushrooms. A lot of recipes use panko breadcrumbs, but I’ve found they’re just as delicious without. You can use parmesan cheese, cream cheese, or goat cheese to add a creaminess. Or try some veggies, diced artichoke hearts, or sauteed red bell peppers for stuffing. They’re also great with a little fresh parsley or a drizzle of balsamic vinegar over the top.
This Caprese mushroom version is low-carb, gluten-free, and keto friendly. I like to finish them with a light drizzle of homemade raspberry vinaigrette. You could also add some fresh chopped oregano or freshly cracked black pepper after cooking too.
The garlic infused butter sauce adds another layer of flavor to these. And the melted mozzarella combined with the tangy tomatoes and fragrant basil tastes so good.
Different Types of Mushrooms
I use large portobello mushrooms for this recipe. Their size and meaty flavor really work well. You can use other types of mushrooms as well. The typical white mushrooms you see at the grocery store are simply the baby version of portobellos. If left to mature, the white mushrooms start to darken and develop more flavor. This middle stage is sold as cremini mushrooms. Then when they’re fully developed they become portobello mushrooms.
So portobellos have the most mushroom flavor and the least water content of the bunch. If you prefer though you could use white mushrooms, cremini, or baby bella for this recipe.
Prepping the Mushrooms
Once you have your mushrooms the next step is to get them ready to stuff! You’ll start by removing the mushroom stem… easy enough. I like to save these for other dishes, like stir fry or omelets.
Next, you can give your mushrooms a quick rinse to remove any dirt. Traditionally, the recommended way to clean mushrooms is to simply wipe the outside with a damp paper towel. Mushrooms absorb water really well, so submerging them in water can impact the flavor.
Caprese Stuffed Portobello Mushroom Recipe
Servings
Equipment
Ingredients
- 6 portobello mushroom caps
- 2 TBSP butter (or olive oil)
- 2 cloves garlic (minced)
- ½ cup mini fresh mozzarella balls
- ½ cup cherry tomatoes
- ¼ tsp salt
- 4 leaves fresh basil (thinly sliced)
- 2 TBSP raspberry vinaigrette (optional)
Instructions
- Preheat the oven to 400°F.
- Use a spoon to remove the mushroom gills from the inside of the portobello caps.
- In a small saucepan combine the butter or olive oil and minced garlic.
- Heat over low heat and simmer for 2-3 minutes until the garlic is fragrant, but not browned and crispy.
- Brush each mushroom cap, inside and out, with the garlic butter, placing the finished mushrooms in an oven-proof skillet or baking sheet.
- Halve the mozzarella balls and slice the cherry tomatoes.
- Fill each mushroom cap with mozzarella and tomatoes and sprinkle them with salt.
- Bake the mushrooms in the preheated oven for 20 minutes until the cheese is melted and the mushrooms are tender.
- Garnish the cooked mushrooms with sliced basil and drizzle with raspberry vinaigrette if desired.
Nutrition
Notes
- You can also use several smaller baby bellas for bite-size appetizers.
- Store any leftovers in an airtight container in the fridge.
What are your favorite filling options for stuffed mushrooms? Leave a comment and share below!
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