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Caprese Stuffed Portabello Mushrooms

Low-Carb Lunch with Mushrooms, Bocconcini, Tomato, and Basil

4

Serves

10 mins

Prep Time

15 mins

Cook Time

Meadow Mushrooms

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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Low Carb

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Lunch,

Dinner,

Under 30 Minutes,

Easy,

Salads,

Ingredients

Stuffed Mushrooms

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4 Meadow Mushrooms Large Portabello Mushrooms

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1 Tbsp extra virgin olive oil

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2 tsp balsamic vinegar

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2 garlic cloves

crushed

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½ cup cherry tomato

cut in half

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5-6 balls bocconcini

torn in half

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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.

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10 mins prep |

15 mins cook

Caprese Stuffed Portabello Mushrooms