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.
Jump to:
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
Yes, you can use other large mushrooms like cremini or shiitake if portobello isn’t available.
Yes, you can prepare them and keep them in the fridge for up to a day before baking.
Freezing can affect the texture of mushrooms. It’s best to bake them fresh, but you can store in fridge before baking.
They pair well with a side salad, some quinoa, or even just as a snack on their own.
More Such Recipes
Watch Video
If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha's Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.
📖 Recipe
Stuffed Portobello Mushrooms
Ingredients
- 3 Portobello Mushroom large
- 60 g Grape Tomatoes
- 60 g Bell Peppers
- 60 g Cheddar Cheese
- ⅓ teaspoon Salt
- ½ teaspoon Black Pepper
- ⅓ teaspoon Oregano
- ⅓ teaspoon Basil fresh
- ⅓ teaspoon Rosemary fresh
- 3 tablespoon 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
Before You Go
Tried This Recipe? Please rate it in using star rating and follow Rekha Kakkar on Pinterest! Pinterest for more delicious Recipes.
Leave me your Opinion