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
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.