STUFFED PORTOBELLO MUSHROOMS - The Portobello champignons are smoothed with garlic butter and fresh mozzarella and tomatoes are filled. Rub the perfect stuffed mushroom recipe with a deep balsamic glaze!

The Portobello champignons are smoothed with garlic butter and fresh mozzarella and tomatoes are filled. Rub the perfect stuffed mushroom recipe with a deep balsamic glaze!

Garlic mushrooms of butter should be one of man 's finest creations and mix them with classical capresa flavors. In the Caprese stuffed mushrooms of Portobello, the finest in both countries is made!


These stuffed portobello champignons are so filling and great for the main dish, but they can be eaten as a side dish easily.

Do you remember those Caprese Crostini Grilled Avocado? Oh, some of my followers on Instagram asked me to make a lower carb version and I believe it covers quite a lot. Having the finish contact of fresh shredded basil with a Caprese, nothing is finer than tender champignons packed with the finest Caprese flavours. Bringing them to next level when smothered and cooked in garlic butter!


This is your Super Bowl celebration with an incredible Low Carb appetite. Or make the balsamic glaze absolutely accepted by Keto and miss it! You won't be fooled, I believe. Every bite is flavourful and impressive for all of your visitors.

The garlic butter is optional, but if I'm truly honest, it's not optional as the flavour is nuts!

  • Until brushing with the butter, vigorously toss the dry portobellos with a towel to prevent water, or liquid from being released when baked.
  • Whisk in the hairy garlic, then melt the fat. Brush the caps with garlic butter on the whole of the mushroom.
  • Caps of tomato-sliced things and balls of mozzarella.
  • Bake to melted cheese.
  • Take out the oven and apply fresh basil and a balsamic glaze drozzle.

As an appetizer, we love totally stuffed mushrooms. Swap the bigger mushroom caps for smaller creminis for a bite-size alternative.


It can be prepared for up to 2 days before this stuffed mushroom recipe. Bring the mushrooms together, cover with plastic wrap and cool. Take mushrooms about 30 minutes from the refrigerator to help to cool off until you roast.


Prepare, but don't roast, the mushrooms in a recipe. Place stuffed mushrooms and ice for up to 3 months in an airtight jar. Thaw them out before preparing to roast.

HERE, WATCH YOU MAKE Caprese Stuffed Portobello Mushrooms!

Caprese Stuffed Portobello Mushrooms

Portobello Caprese Stuffed champignons baked with garlic butter and fresh Mozzarella cheese, with slices of grape tomatoes. Completed with a rustle of dark balsamic glaze! Low carbs, safe and great for lunch or dinner!

  • Prep: 5 mins
  • Cook: 10 mins
  • Total: 15 mins
  • Serves: 5

Ingredients :

Garlic butter :

  • 2 tablespoons butter
  • 2 cloves garlic, crushed
  • 1 tablespoon freshly chopped parsley

Mushrooms :

  • 5-6 large Portobello Mushrooms, tem removed, washed and dried thoroughly with a paper towel
  • 5-6 fresh mozzarella cheese balls, sliced thinly
  • 1 cup grape, (or cherry) tomatoes, sliced thinly
  • fresh basil, shredded to garnish

Balsamic Glaze : (or you can use store bought, or this recipe)

  • 1/4 cup balsamic vinegar
  • 2 teaspoons Brown Sugar (OPTIONAL)

Instructions :

Stuffed Portobello Mushrooms :

  • Preheat the grill / breaker oven at high temperatures. Arrange the center of the oven on the oven stand.
  • In a shallow saucepan (or microwave safe bowl) combine all of the Ingredients from Garlic Butter together and melt until it is odorous. Brush each mushroom 's bottom and put it in a baking tray on a buttered side.
  • Turn on the inside of each cap and brush any leftover garlic. Slices of mozzarella and tomatoes are added to each mushroom and then grilled / breared until cheese is melted and colored in gold (about 8 minutes).
  • Cover with the basil and top by sprinkling the balsamic glaze with honey.

Balsamic Glaze :

  • Combine Sugar and vinegar (if used) in a small pot over high heat and bring to a boil. (When using scratch, cook when mushrooms are in the oven.) Lower heat to cool; allow to cook until thickened and glaze for 5 to 8 minutes or until a mixture. (Unless Sugar is used, minimize it to low heat for 12-15 minutes).

Notes :

In order to dry portobellos, make sure you use a towel of dry sheet paper per mushroom and press it in a little bit to get the excess moisture out of each mushroom carefully. Although this stage is completed, the portobellos emit a lot of fluid while cooking.

* * Balsamic glaze contains NUTRITION Information.

Nutrition :

Calories: 101kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 58mg | Potassium: 377mg | Fiber: 1g | Sugar: 10g | Vitamin A: 225IU | Vitamin C: 2.4mg | Calcium: 16mg | Iron: 0.5mg

Grilled Portobello Mushrooms

Grilled Portobello Mushrooms

Grilled Portobello Mushrooms

Every year, when it is humid, grilled food is made my side dish haven on our back porch. When I stand outside sipping wine with one hand and tossing Portobello mushrooms, it feels like something special happens every day and as long as I can do it quietly and happily to myself, everything is OK.

I have been utterly enamored of the wonderful versatility of grilled grilled vegetables ever since I learn to make Grilled coliflower Steaks. In the season, I feel like the same for rasted vegetables—10 minutes of work to create a plate high with sprinkling, balanced satisfaction.

Grilled pimples have a major benefit over baked mushroom recipes: don't clean up at the end!

Simple Grilled Portobello Mushrooms

You will need one primary ingredient (ahem, portobellos) and a few basic ingredients for marinade to make these tasty marinated grilled champignons.

The fungi of Portobello. The "meaty" aspect is one of the things I enjoy best about portobello mushrooms. We're talking about a vegetable, but in kingdom veg, Portobello champignons are particularly pleasing, particularly when grilled, I know they probably sounds a little strange.

Before cooking this recipe you would certainly want to purify the mushrooms.

Clean the mushrooms of Portobello: Proceed to cut and dispose the stalks. Clean some debris from the caps thoroughly with a paper towel. Scrape along the underside of the caps gently with a small spoon to extract the gills. It is edible, however strange, and if you sprinkle with it, it turns the recipe into a dull, disgusting color. You should keep them on if the gills don't bother you.

The biggest achievement for mega mushrooms is to improve their taste with the simple portobello mushroom marinade, which plays the earthy (good-food and good accurate) umami aspect of the Portobellos.

Easy Portobello Mushroom Marinade Ingredients

Vinegar Balsamic. Tang. Tang. Tang. Flavor depth. Depth. Tasty. Superb.

I am Soy. I am Soy. That umami subjecthin.'

Spices.- Spices. Last, the powder containing garlic. Since 1) the hairy garlic will burn and 2) I'm too slow for thin garlic often. The black pepper, second. These grilled portobello champagne are not enough to make it spicy. Only enough to wake your palate and ask why you can't stop eating them. Cayenne, two. Two. Alternatively, however, welcomed.

Rosemary. -Rosemary. A weed that can stand up without overpowering the mushrooms. New thyme is also going to be wonderful.

How to Cook a Portobello Mushroom

If it's the first time, don't be scared! You should barbecue it on a grill, whether inside or outdoors, and you don't have to worry food safety so we don't fuss over internal temperatures.

Placed the marinade ingredients in a flavored bowl together. Choose a plate large enough for a single layer of mushrooms.

Attach the mushrooms then cover all sides with the marinade. A fast 10 minutes is all you need to do, but if you otherwise have a job drinking wine to prepare other food products, you can cause it to take up to 30 minutes. Don't go past 30 or portobellos are too salty.

Place the mushrooms on the grill and clean them as they are cooking with the marinade.

Cook on both sides for 3-4 minutes. BOOM. BOOM. Dinner, done that. Dinner, done.

You can eat these barbeque champignons alone or with a heart-hearted coating of this Cauliflower steak (SAGOOD) like the Herby Avocado sauce.

This recipe is also fantastic for a grilled mushroom burger in portobello. Stack every grilled mushroom on a piece of bun (I love the provolone, fontina, or if I like it too much), jerky new summer Tomato and a bunch of arugula. Cover with a slice of cheese. Go ahead and add avocado as well because of the BEST LIFE GRILLED VEGÉTABLES. Try this filled, double stacks of Portobello Mushroom Burger for an additional gourmet experience.

What's your favorite grilling veggie? I would love to know! I would love to hear about it! And as usual, please leave me with a note below if you try this mushroom recipe. Your 5-star comments give me life and support other readers too. You are so supportive.

Grilled Portobello Mushrooms

How to make the best mushrooms for Grilled Portobello. Quick recipe great for portobello steak, grilled mushroom burger, or simple side.

  • Prep Time: 10 mins
  • Cook Time: 6 mins
  • Total Time: 25 mins
  • Servings: 4 servings

Ingredients :

  • 4 large portobello mushrooms - stems and gills removed, wiped clean
  • 1/4 cup balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon low sodium soy Sauce
  • 1 tablespoon chopped fresh rosemary - or 1/2 teaspoon dried
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper - optional, plus additional to taste
  • Canola or vegetable oil - for grilling
  • Optional for serving: Herby Avocado Sauce; these also make delicious mushroom burgers - so you can serve them with buns, cheese, and your favorite fresh toppings like spinach, tomato, and avocado

Instructions :

  • Balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper and cayenne in a low baking bowl. shake together. Taste seasonings and change them if you like. Attach the champagne to make a coat. Sit on one side for five minutes, then turn around and go for five more minutes. When the champagne is sautéing, plan the barbecue, and everything you want to eat. You should let them sit down for up to 30 minutes, so take your time-the longer they are there, the better the taste.
  • Heat a barbecue (about 30-400 degrees F) or a large skillet over medium heat. Brush the grill with oil so that you don't stick. Take the mushrooms out of the tub, shake off some extra marinade and set aside the marinade. Cook for 3-4 minutes on either hand, or until golden brown is caramelized and deep. Mix the remaining marinade several times over the mushrooms before cooking.
  • To eat, add the avocado Sauce or other topping to the Portobello mushrooms.

Notes :

  • It is best to taste grilled mushrooms the day they are grown but can last in a refrigerator for a few days. I love to cut off the residues and blend them for a fast nutritious lunch with scrambled eggs.
  • Food measured with 1/2 marinade as a ton is discarded. As a good faith estimation, nutrition information is given. You can do so free on if you would like to make some changes to the estimate.

Nutrition :

Serving: 1(of 4), Calories: 60kcal, Carbohydrates: 9g, Protein: 3g, Fat: 2g, Fiber: 1g, Sugar: 7g

Are portobello mushrooms bad for you?

Mushrooms contain traces of raw cancerous compounds, including ordinary button mushrooms. Portobello champagne also has the same poison, hydrazine, and shiake champignons contain a formaldehyde naturally occurring. Both chemicals are susceptible to heat and eliminated on heat exposure.

Is it OK to eat the gills of a portobello mushroom?

Mushroom gills are absolutely edible, but they make a dish in some cases unstoppable. There was a mistake. Many recetes for mushrooms do not request that the gills on the bottom of the caps be removed. However, the mushrooms of Portobello have dark gills, which can make any dish they use dark and nasty.

How do you know when portabella mushrooms are done?

Depending on the size and temperature of your grill, your cooking time will change. You know that when you press the center with tongs (where the stem used to be) and the mushrooms are full, they are very soft and juicy. Remove from heat and allow 5 minutes to relax.


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