Caprese Stuffed Portabello Mushrooms
Low-Carb Lunch with Mushrooms, Bocconcini, Tomato, and Basil
4
Serves
10 mins
Prep Time
15 mins
Cook Time
Recipe author
Meadow Mushrooms
This recipe takes the key ingredients of the popular Caprese salad - tomatoes, fresh bocconcini balls (think bite-sized mozzarella), and basil - and stuffs them into portabello mushrooms to make a delicious and satisfying dish.
This recipe is low carb, healthy, and perfect to enjoy for lunch, dinner, or as a filling snack!
Recipe courtesy of Meadow Mushrooms.
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Ingredients
Stuffed Mushrooms
4 Meadow Mushrooms Large Portabello Mushrooms
1 Tbsp extra virgin olive oil
2 tsp balsamic vinegar
2 garlic cloves
crushed
½ cup cherry tomato
cut in half
5-6 balls bocconcini
torn in half
small handful basil leaves
Method
For the Caprese Stuffed Mushrooms
1
Pre-heat oven to 200°C.
2
Add the olive oil, balsamic vinegar and garlic to a mixing bowl. Season generously with salt & pepper and whisk to combine. Add the tomatoes and toss to coat.
3
Place the mushrooms stem side up on a lined baking tray. Top the mushrooms with the tomatoes.
4
Bake in the oven for 15 minutes, until the mushrooms are cooked and the tomatoes have begun to burst.
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5
While the mushrooms are still warm, place the fresh bocconcini on top and garnish with basil leaves.
