CAPRESE PORTOBELLO MUSHROOM
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
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 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
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
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
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
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
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.
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