Dreamed of a pizza that’s gluten-free and low-carb ? That’s exactly what these Stuffed Caprese Portobello mushrooms are! These Portobello mushrooms serve as a perfect pizza-like base that are packed with simple, fresh ingredients that bring bold flavors to life.

An easy-to-make option, with the right few kitchen staples and a quick bake or grill, you can create a low-carb, gluten-free dish that’s bursting with flavor. Enjoy these stuffed Portobello mushrooms on their own or as a perfect side, and savor a guilt-free treat.

Why To Make It?

  • Healthy Alternative: These stuffed mushrooms are a fantastic way to enjoy pizza flavors while keeping things light and nutritious.
  • Easy to Make: With just a few steps and simple ingredients, you can whip these up in no time.
  • Flavor Packed: The combination of fresh vegetables, herbs, and cheese delivers a burst of flavors with every bite.
  • Guilt-Free: Enjoy the pizza taste without the carbs and heavy calories.

Ingredients

  • Portobello Mushrooms: Large and meaty, these serve as the perfect base for stuffing.
  • Grape Tomatoes: Juicy and sweet, they add freshness and flavor.
  • Capsicum (Bell Peppers): Adds a crunchy texture and vibrant color.
  • Cheddar Cheese Slice: Provides a creamy, melted topping.
  • Salt: For seasoning.
  • Black Pepper: Adds a bit of heat.
  • Fresh Oregano, Basil, Rosemary: Herbs for a burst of freshness.
  • Sun Dried Tomatoes in Olive Oil: Adds a tangy, savory element.

See recipe card for quantities.

Instructions

  • Prepare the Mushrooms: Clean the portobello mushrooms and remove the stems. Now, brush the mushrooms with olive oil.
  • Stuff the Mushrooms: Fill each mushroom cap with slices of cheddar cheese, chopped grape tomatoes and bell peppers. 
  • Season: Sprinkle some salt and black pepper.
  • Garnish: Add some more grated cheese, oregano, basil, rosemary and sundried tomatoes in olive oil.
  • Bake: Place the stuffed mushrooms in a preheated oven at 170°C (340°F) and bake for 15 minutes or until the cheese is melted and bubbly.

Tip: Ensure your oven is fully preheated to get even cooking.

Substitutions

  • Cheese: Instead of cheddar, you can try mozzarella or your favorite cheese for a different flavor.
  • Vegetables: Feel free to add or substitute other veggies like onions or spinach.
  • Herbs: You can use dried herbs if fresh ones are not available.

Variations

  • Italian Style: Add a sprinkle of Italian seasoning for a more classic pizza flavor.
  • Egg stuffing: Fill with some chopped boiled egg for a heartier option.
  • Paneer stuffing: You can also add paneer instead of cheese in the mushrooms.

Storage

  • Storing: Keep leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Reheat in the oven at 170°C (340°F) for about 10 minutes to crisp up the mushrooms and melt the cheese again.

How to serve

  • As an Appetizer: Serve as a tasty starter for a meal.
  • As a Main Dish: Enjoy them with a side of High Protein Quinoa Salad or a Hearty Pasta Soup for a satisfying meal.
  • As a Snack: Perfect for a healthy and savory snack option.

FAQ

Can I use different types of mushrooms?

Yes, you can use other large mushrooms like cremini or shiitake if portobello isn’t available.

Can I make these ahead of time?

Yes, you can prepare them and keep them in the fridge for up to a day before baking.

Can I freeze the stuffed mushrooms?

Freezing can affect the texture of mushrooms. It’s best to bake them fresh, but you can store in fridge before baking.

What can I serve with these mushrooms?

They pair well with a side salad, some quinoa, or even just as a snack on their own.


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Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

Dreamed of a pizza that's gluten-free and low-carb ? That’s exactly what these stuffed Portobello mushrooms are!
5 from 1 vote
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer
Cuisine continental
Servings 3 people
Calories 370 kcal

Ingredients
  

  • 3 Portobello Mushroom large
  • 60 g Grape Tomatoes
  • 60 g Bell Peppers
  • 60 g Cheddar Cheese
  • 1/3 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/3 tsp Oregano
  • 1/3 tsp Basil fresh
  • 1/3 tsp Rosemary fresh
  • 3 tbsp Sun Dried Tomatoes in olive oil

Instructions
 

  • Prepare the Mushrooms: Clean the portobello mushrooms and remove the stems. Now, brush the mushrooms with olive oil.
  • Stuff the Mushrooms: Fill each mushroom cap with slices of cheddar cheese, chopped grape tomatoes and bell peppers.
  • Season: Sprinkle some salt and black pepper.
  • Garnish: Add some more grated cheese, oregano, basil, rosemary and sundried tomatoes in olive oil.
  • Bake: Place the stuffed mushrooms in a preheated oven at 170°C (340°F) and bake for 15 minutes, or until the cheese is melted and bubbly.

Notes

  • Preheat Your Oven: Ensure your oven is fully preheated to get even cooking.
  • Use Fresh Herbs: Fresh herbs will give you the best flavor, but dried herbs can be used if needed.
  • Watch the Bake Time: Keep an eye on the mushrooms to avoid overcooking them and making them too soft.
  • Season Generously: Don’t be shy with the seasoning to really enhance the flavors.

Nutrition

Calories: 370kcalCarbohydrates: 27gProtein: 23gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 60mgSodium: 1223mgPotassium: 1777mgFiber: 8gSugar: 16gVitamin A: 3132IUVitamin C: 91mgCalcium: 475mgIron: 3mg
Keyword Stuffed Mushrooms, Stuffed Portobello Mushroom
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