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Caprese Stuffed Mushrooms

caprese stuffed mushrooms on sheet pan.

These stuffed mushrooms make a delicious appetizer or light lunch. We brush the mushrooms caps with garlic butter and then stuff them with mozzarella and tomatoes. The balsamic glaze is a delicious touch, but you'll want to use just a small drizzle to keep the carb count low.

These stuffed mushrooms make a delicious appetizer or light lunch. We brush the mushrooms caps with garlic butter and then stuff them with mozzarella and tomatoes. The balsamic glaze is a delicious touch, but you'll want to use just a small drizzle to keep the carb count low.

Yield 4 stuffed mushrooms
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 4 portobello mushrooms, about 1 pound
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, minced
  • 1 teaspoon salt, divided
  • 1 cup halved cherry tomatoes
  • 3/4 cup fresh mozzarella pearls, drained and patted dry
  • 2 tablespoons thinly sliced fresh basil
  • 4 teaspoons balsamic glaze, see notes

Instructions

  1. Preheat oven to 400 degrees.
  2. Remove the stems and gills from the mushrooms and discard. Wash and dry the mushroom caps thoroughly.
  3. Add the butter and garlic to a small bowl and microwave to melt the butter. Stir in the parsley and ½ teaspoon salt to combine.
  4. Brush the garlic butter over the insides and outsides of the mushroom caps and place mushrooms on a rimmed baking sheet.
  5. Bake for 8 minutes.
  6. While the mushrooms are baking, stir together the cherry tomatoes, mozzarella pearls, and remaining ½ teaspoon of salt.
  7. Remove the mushrooms from the oven and evenly divide the tomato mixture between each mushroom cap. 
  8. Return to the oven for 12-15 minutes or until the cheese is fully melted.
  9. Remove from the oven and sprinkle with the basil and drizzle evenly with the balsamic glaze.
  10. Serve hot. 

Notes

The balsamic glaze does have sugar in it. You can make a homemade version with your favorite sweetener or skip the glaze entirely. The carb count drops to 6g carbs and 2g fiber without the glaze.

The mushrooms will release moisture in the pan as they bake. Make sure to dry them really well before baking to help, but know that some liquid will release either way.

These are quite cheesy and flavorful, which makes them satisfying and filling. We serve one with a side salad for lunch or serve them as a side with a lighter dinner.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 199Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 43mgSodium: 628mgCarbohydrates: 9gNet Carbohydrates: 7gFiber: 2gSugar: 7gProtein: 10g

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