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Caprese Stuffed Portobello Mushrooms | Recipes

Garlic butter smothered portobello mushrooms are stuffed with fresh mozzarella cheese and grape tomato slices. drizzle with a rich balsamic glaze for the best stuffed mushrooms recipe!

Garlic butter mushrooms would have to be one of the best inventions by man and pairing them with classic Caprese flavors IN these Caprese Stuffed Portobello Mushrooms creates the best of both worlds!

Stuffed portobello mushrooms

These stuffed portobello mushrooms are so filling and perfect to have as a main dish, but you could easily serve them as a side!

Remember those Grilled Avocado Caprese Crostini? Well, I’ve been asked to do a lower carb version by a few of my followers on Instagram and I think this pretty much covers it. Topped with fresh shredded basil for a Caprese finishing touch, there’s nothing better than tender mushrooms stuffed with the most delicious Caprese flavors. Smothered and roasted in garlic butter takes them to the next level!

How to make caprese stuffed portobello mushrooms

A great low carb appetizer for your Super Bowl party. Or, make them completely Keto-approved and skip the balsamic glaze! I promise, you will not be disappointed. Each bite is full of flavor and bound to impress all your guests.

The garlic butter is optional but if I’m going to be completely honest..not really optional because the flavor combination is insane!

  • Thoroughly pat dry portobellos with paper towel before brushing with the butter so they don’t release too much water or liquid while cooking.
  • Melt butter, then whisk in minced garlic. Brush the mushroom caps all over with the garlic butter.
  • Stuff caps with sliced tomato and mozzarella balls.
  • Bake until cheese is melted.
  • Remove from oven and garnish with fresh basil and a drizzle of balsamic glaze.

We absolutely LOVE stuffed mushrooms as an appetizer. For a bite-sized option, swap out the larger mushroom caps for smaller creminis.

Can i pre-stuff mushrooms?


This stuffed mushrooms recipe can be made up to 2 days ahead. Just assemble the mushrooms, cover with plastic wrap and refrigerate. Take mushrooms out of the refrigerator about 30 minutes to help get the chill out before roasting.

Freeze stuffed portobello mushrooms

Prepare mushrooms as per the recipe, but don’t bake them. Store prepared stuffed mushrooms in an airtight container, and freeze for up to 3 months. To roast, thaw them out completely before cooking.


Garlic butter

  • 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

Balsamic Glaze: (or you can use store bought, or this recipe)

  • 1/4 cup balsamic vinegar
  • 2 teaspoons brown sugar (OPTIONAL)


Stuffed Portobello Mushrooms

  • 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.

Balsamic Glaze

  • (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).


*To dry portobellos, make sure you use a dry sheet pot paper towel per mushroom, and lightly press the sheet into each mushroom to gently squeeze out the excess liquid. If this step is not done thoroughly, the portobellos will release a lot of liquid during cook time.

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