Caprese Stuffed Portabello Mushrooms
Low-Carb Lunch with Mushrooms, Bocconcini, Tomato, and Basil
Serves
4
Prep Time
10 mins
Cook Time
15 mins
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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ShareIngredients
4 Meadow Mushrooms Large Portabello Mushrooms
1 Tbsp extra virgin olive oil
2 tsp balsamic vinegar
2 garlic cloves
crushed½ cup cherry tomato
cut in half5-6 balls bocconcini
torn in halfsmall handful basil leaves
Method
Pre-heat oven to 200°C.
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.
Place the mushrooms stem side up on a lined baking tray. Top the mushrooms with the tomatoes.
Bake in the oven for 15 minutes, until the mushrooms are cooked and the tomatoes have begun to burst.
While the mushrooms are still warm, place the fresh bocconcini on top and garnish with basil leaves.
