Food Keto and Low-Carb

Caprese Portabella Mushroom Recipe

February 23, 2019
Caprese Portabella Mushroom Recipe

This low-cal, low-carb Caprese Portabella Mushroom recipe is great as a side dish or light lunch. Fast, easy, and healthy, this recipe is made using the freshest produce and simple seasonings. Classic Caprese flavors are the highlight of these gorgeous portabella mushrooms.

Ingredients Needed:

  • Portabella mushrooms, stuffing size (approximately 2 inches across in size)
  • Extra virgin olive oil
  • Sea salt + cracked black pepper
  • Mozzarella, fresh, whole-milk
  • Campari tomatoes, or another small, flavorful tomato variety
  • Basil leaves
  • Balsamic Vinegar

How to Make this Caprese Portabella Mushroom Recipe:

  1. Preheat oven to 350 degrees. Lightly grease a sheet pan and set aside.
  2. Pull out the stem of the mushrooms. Using a spoon, scoop out the soft, brown gills of the inside of each mushroom. Discard.
  3. Arrange the mushrooms on the sheet pan and drizzle lightly with half of the olive oil. Sprinkle with half of the sea salt.
  4. Slice the mozzarella into 6 equal portions. Place each portion inside each prepared portabella mushroom.
  5. Place a slice of tomato on top of each stuffed mushroom.
  6. Bake in the oven for 15 minutes. If the mushrooms create too much liquid, carefully pour the liquid off halfway during the cooking process.
  7. Turn on the broiler and broil for 1 to 3 minutes until the cheese is lightly browned and bubbly.
  8. Remove from the oven and top with the chopped, fresh basil and a drizzle of balsamic vinegar.
  9. Sprinkle with the remaining sea salt, black pepper, and olive oil. Serve hot!

Click here for the Only Guacamole Recipe You’ll Ever Need.

This easy recipe is so fun and easy to make. My favorite part is that it uses fresh ingredients for simple, clean flavors. And who doesn’t love whole milk mozzarella with basil and balsamic?

You can easily serve this as a light lunch or as a side dish with your favorite entree. Or, turn this mushroom recipe into a hot party appetizer by using smaller portabella mushrooms and double the amount of ingredients.


Portobello mushrooms are a good source of fiber, with 11 percent of the daily value, and they contain a lot of water, making them low in energy density. Foods that are low in energy density, which means they don’t contain many calories per gram, can help you lose weight or maintain a healthy weight. You can eat a large volume of these foods without consuming very many calories.

-Jessica Bruso, LiveStrong.com

Campari tomatoes are the perfect tomato variety to use for this recipe because of their bright, sweet flavor and size. If you can’t find them, you can use large cherry tomatoes or small Roma or plum tomatoes instead.

The best part? That perfect bite of hearty mushroom with melty cheese, tangy tomato, herby basil and just a touch of balsamic. So good! And good for you.

TIP: If the mushrooms produce a lot of liquid during the cooking process, carefully tilt the pan and drain the liquid off in the sink half way through cooking.

Caprese Portabella Mushroom Recipe

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Caprese Portabella Mushroom Recipe
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4.5 from 2 votes

Caprese Portabella Mushroom Recipe

Perfect as a side dish or a delicious lunch, this low-cal and low-carb Caprese Portabella Mushroom Recipe is sure to be one of your new favorites. Fast, easy, and simple.
Course Side Dish
Cuisine Italian
Keyword mushroom recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 Mushrooms
Calories 156kcal

Ingredients

  • 6 portabella mushrooms stuffing size (2 inch)
  • 1 tablespoons olive oil divided
  • 1 pinch sea salt divided
  • 8 ounces mozzarella fresh, whole milk, sliced
  • 2 campari tomatoes small, sliced
  • 4 fresh basil leaves chopped
  • 1 pinch cracked black pepper

Instructions

  • Preheat oven to 350 degrees. Lightly grease a sheet pan and set aside.
  • Pull out the stem of the mushrooms. Using a spoon, scoop out the soft, brown gills of the inside of each mushroom. Discard.
  • Arrange the mushrooms on the sheet pan and drizzle lightly with half of the olive oil. Sprinkle with half of the sea salt.
  • Slice the mozzarella into 6 equal portions. Place each portion inside each prepared portabella mushroom.
  • Place a slice of tomato on top of each stuffed mushroom. 
  • Bake in the oven for 15 minutes. If the mushrooms create too much liquid, carefully pour the liquid off halfway during the cooking process.
  • Turn on the broiler and broil for 1 to 3 minutes until the cheese is lightly browned and bubbly.
  • Remove from the oven and top with the chopped, fresh basil and a drizzle of balsamic vinegar.
  • Sprinkle with the remaining sea salt, black pepper, and olive oil. Serve hot!

Notes

Turn this recipe into bite-sized appetizers by using smaller mushrooms. 
 
Double the recipe for meal-prep. 

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