Caprese Portabella Mushrooms Recipes

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CAPRESE PORTOBELLO MUSHROOM



Caprese Portobello Mushroom image

This Caprese Portobello Mushroom recipe is super delicious, low carb and keto friendly. You can enjoy it as a main dish or appetizer.

Provided by Mariam E.

Categories     Appetizer

Time 25m

Number Of Ingredients 8

6 large Portobello Mushrooms
4 tbsps. pesto sauce (2 tsps. for each mushroom)
1 1/2 cups of shredded mozzarella cheese
3/4 cup fresh shredded
2 tbsps. of olive oil
1 tsp. salt to taste
1 tbsps. fresh cracked black
1 cup cherry tomato (cut in halves)

Steps:

  • Clean mushrooms and remove stems.
  • Place on a non-stick sheet pan and brush each side of the mushroom with olive oil.
  • Sprinkle some salt and pepper on each side.
  • Place 2 tsps. of pesto sauce into each mushroom and brush evenly.
  • Fill each mushroom with 1/4 cup of shredded mozzarella cheese and then sprinkle some fresh basil on top of the cheese.
  • Add a few pieces of tomatoes, leaving spaces between them. Fill those spaces with the fresh shredded mozzarella cheese. Top with more chopped basil leaves.
  • Bake in a preheated 375 degree oven for 12 minutes then turn on the broiler to broil the top for 1-2 minutes until the cheese obtains a golden color.
  • Remove from heat and serve.

Nutrition Facts : ServingSize 1 g, Calories 180 kcal, Sugar 4.2 g, Sodium 800 mg, Fat 9.9 g, SaturatedFat 2 g, Carbohydrate 7.3 g, Protein 17.3 g

CAPRESE STUFFED PORTOBELLO MUSHROOMS



Caprese Stuffed Portobello Mushrooms image

Caprese Stuffed Portobello Mushrooms baked in garlic butter and stuffed with fresh mozzarella cheese, grape tomato slices. Finished off with a drizzle of rich balsamic glaze! Low carb, healthy and perfect to enjoy for lunch, dinner or as a filling snack!

Provided by Karina

Categories     Appetizer

Time 15m

Number Of Ingredients 9

2 tablespoons butter
2 cloves garlic, (crushed)
1 tablespoon freshly chopped parsley
5-6 large Portobello Mushrooms, (tem removed, washed and dried thoroughly with a paper towel)
5-6 fresh mozzarella cheese balls, (sliced thinly)
1 cup grape, ((or cherry) tomatoes, sliced thinly)
fresh basil, (shredded to garnish)
1/4 cup balsamic vinegar
2 teaspoons brown sugar ((OPTIONAL))

Steps:

  • Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
  • Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
  • Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in colour (about 8 minutes).
  • To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
  • (If making from scratch, prepare while mushrooms are in the oven.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).

Nutrition Facts : Calories 101 kcal, Carbohydrate 12 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 58 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

CAPRESE STUFFED PORTOBELLO MUSHROOMS



Caprese Stuffed Portobello Mushrooms image

We've taken the key ingredients of the popular caprese salad--tomatoes, fresh mozzarella and basil--and piled them into portobello mushroom caps to make a delicious and satisfying vegetarian main dish.

Provided by Carolyn Casner

Categories     Healthy Portobello Mushroom Recipes

Time 40m

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil, divided
1 medium clove garlic, minced
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
4 portobello mushrooms (about 14 ounces), stems and gills removed (see Tip)
1 cup halved cherry tomatoes
½ cup fresh mozzarella pearls, drained and patted dry
½ cup thinly sliced fresh basil
2 teaspoons best-quality balsamic vinegar

Steps:

  • Preheat oven to 400 degrees F.
  • Combine 2 tablespoons oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
  • Meanwhile, stir tomatoes, mozzarella, basil and the remaining 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil together in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the tomato mixture. Bake until the cheese is fully melted and the tomatoes have wilted, about 12 to 15 minutes more. Drizzle each mushroom with 1/2 teaspoon vinegar and serve.

Nutrition Facts : Calories 185.9 calories, Carbohydrate 6.3 g, Cholesterol 5 mg, Fat 16 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 4.4 g, Sodium 313.3 mg, Sugar 3.9 g

CAPRESE PORTABELLA MUSHROOMS



Caprese Portabella Mushrooms image

Make and share this Caprese Portabella Mushrooms recipe from Food.com.

Provided by CP Camper

Categories     Vegetable

Time 30m

Yield 4 mushrooms, 4 serving(s)

Number Of Ingredients 7

4 portabella mushrooms, with stems removed
1 cup mozzarella cheese, cubed
1 cup tomatoes, cubed
1/4 cup fresh basil, ribboned
olive oil
balsamic vinegar
kosher salt

Steps:

  • Lightly brush mushroom caps with olive oil and using a fork slightly puncture the underside to allow for greater absorption.
  • Mix tomatoes and basil and add a dash of balsamic vinegar to the mixture. Apply mixture evenly to all mushrooms.
  • Cover each mushroom with cheese and place on the grill on med-low heat. Cook until all cheese is melted and let rest for five minutes before eating.
  • Can also be prepared in the oven at 375 for 15 minutes.

ROASTED CAPRESE PORTOBELLO MUSHROOMS



Roasted Caprese Portobello Mushrooms image

These Roasted Caprese Portobello Mushrooms are a delicious meatless option whether it's for lunch or a light dinner. Large portobello mushroom caps are seasoned and topped with marinara, fresh mozzarella cheese and basil. Serves 4 in about 25 to 30 minutes.

Provided by Laurie McNamara

Categories     easy

Time 30m

Number Of Ingredients 7

4 large portobello mushrooms (wiped clean and de-stemmed)
kosher salt
freshly ground black pepper
1/2 cup marinara (or use store bought)
8 ounces fresh mozzarella (sliced)
fresh basil leaves
red pepper flakes (for serving (optional))

Steps:

  • Preheat your oven to 400°.
  • Place the prepared, de-stemmed mushrooms (stem-side facing up) onto a wire rack that is set into a rimmed metal baking sheet.
  • Season each cap with a small pinch of salt and pepper. Spoon and spread the marinara into the middle and underneath the lip of each mushroom. Top each one with a couple slices of fresh mozzarella and bake for 18 to 20 minutes or until the cheese is melted and the sauce is bubbling.
  • Serve immediately and top with fresh basil and red pepper flakes for some kick.
  • To make this a complete meal, serve them with a small green side salad.

Nutrition Facts : ServingSize 1 g, Calories 196 kcal, Carbohydrate 6 g, Protein 15 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 45 mg, Sodium 524 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 5 g

ROASTED PORTOBELLO CAPRESE SALAD



Roasted Portobello Caprese Salad image

Tomatoes are roasted and then layered with the other traditional ingredients of a caprese salad -- mozzarella and basil -- over mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

8 portobello mushroom caps
2 garlic cloves, halved
1/2 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 teaspoons coarse salt
Freshly ground pepper
3 medium tomatoes, sliced 3/4 inch thick (8 slices total)
1 bunch fresh basil
8 ounces fresh mozzarella, sliced 1/2 inch thick (4 slices total)
4 cups arugula
Toasted bread, for serving (optional)

Steps:

  • Preheat oven to 400 degrees. Place mushrooms and garlic on a rimmed baking sheet; coat with oil and vinegar. Sprinkle with 1 teaspoon salt, and season with pepper. Roast, shaking sheet occasionally, for 20 minutes. Flip mushrooms and garlic to recoat with oil. Add tomatoes; flip to coat in oil, sprinkle with remaining teaspoon salt, and season with pepper. Roast until mushrooms are tender and tomatoes are soft, 20 minutes more.
  • Rub softened garlic onto mushrooms. Place 1 mushroom on each of 4 plates, and top each with some basil. Stack another mushroom and 1 mozzarella slice onto each. Layer more basil, 1 tomato slice, more basil, then another tomato onto each. Divide arugula among plates, and drizzle with pan juices. Serve with bread if desired.

Nutrition Facts : Calories 529 g, Cholesterol 30 g, Fat 36 g, Fiber 5 g, Protein 22 g, Sodium 1373 g

PORTABELLA MUSHROOMS



Portabella Mushrooms image

Make and share this Portabella Mushrooms recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

4 portabella mushrooms
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 teaspoons fresh thyme, Chopped (or 1/2 tsp/2 mL dried)
1 pinch salt
1 pinch pepper
1 ounce parmesan cheese, shaved

Steps:

  • Remove thick end of mushroom stem, leaving about 1/2 inch (1 cm) attached to cap.
  • Place, smooth side up, in large, shallow glass dish.
  • Combine oil, vinegar, thyme, salt and pepper; pour over mushrooms, turning and brushing to coat evenly.
  • Let stand for 15 minutes.
  • Reserving marinade, place mushrooms, smooth side down, on greased grill over medium-high heat; close lid and cook for 5 minutes.
  • Turn and baste with marinade; cook, covered, for about 3 minutes or until mushrooms yield to the touch when pressed.
  • Arrange Parmesan over top; cook, covered, for about 2 minutes or until melted.

Nutrition Facts : Calories 179.4, Fat 15.8, SaturatedFat 3.1, Cholesterol 6.2, Sodium 157.9, Carbohydrate 5.7, Fiber 1.1, Sugar 4, Protein 4.6

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