Let me tell you. You know when they say looks are deceiving, believe it on this Caprese Portobello Mushroom recipe. I know this is not the greatest looking mushroom photo because it looks more black than brown (I over cooked it, that’s what happens to me all the time when I don’t set a timer), but it is so delicious you will absolutely love it!
HOW TO MAKE THE CAPRESE PORTOBELLO MUSHROOM:
I always shop for the pretty looking mushrooms. Yes, food bloggers are very OCD with these things. Everything I buy has been inspected for firmness, breaks, chips, whatever, you name it. I even spend an extra minute or two choosing perfectly shaped limes and lemons and make sure they have a nice color with no visible scars. So when I bought these mushrooms I picked them carefully and placed them aside like they are precious you know. Then at the register, the bagger placed them in a bag with a pineapple and I also died where I was standing. Luckily I caught it because I was looking to make sure they went with something soft. I seriously don’t know how these baggers think sometimes.
ASSEMBLING THE CAPRESE PORTOBELLO MUSHROOM:
After cleaning and removing the mushroom stems, place the mushrooms on a non-stick pan or over a parchment paper and brush the inside and outside with some olive oil. Sprinkle some salt and fresh cracked pepper on them. Place 2 tsps. of pesto sauce inside each mushroom and brush it all over evenly. Add some shredded/grated mozzarella cheese on top, sprinkle some fresh basil and place the halved cherry/grape tomatoes leaving a little space between each piece. I then place in those spaces some fresh mozzarella cheese and top with more freshly chopped basil. The reason I don’t use fresh mozzarella cheese for the whole thing is because it produces a lot of water moisture. You would have to really overcook things hoping the water would dry up.
TIPS WHILE BAKING THE CAPRESE POTOBELLO MUSHROOM:
If you decide to do use all fresh mozzarella cheese, I would suggest you keep using a paper towel occasionally to remove the excess water you get on the top. I personally love using fresh mozzarella because it melts out so nice and it’s a lot yummier. But it’s all based on your preference. Bake on a preheated 375 degree oven for 12 minutes and then turn on the broil to cook the top for 1-2 minutes until you see a nice golden color starting to show up on the cheese.
Remove and serve! The best way to eat these is while they are warm so you can enjoy the soft melted cheese. I personally don’t like cold food but I sometimes eat cold pastas, salad and cold chicken because I don’t like to reheat chicken. When it comes to things with melted cheese, I only eat them while they are still hot/warm. Also, you can always drizzle some concentrated balsamic vinaigrette on top, but that’s totally optional because that does contain quite a bit of sugar sometimes depends on the type you use.
I totally enjoyed this Caprese Portobello Mushroom recipe because I love all Caprese recipes in general and hope you will enjoy it too. When I first made this recipe, I forgot about the knife and fork and literally just held the mushrooms and ate it like a piece of pizza. I ate two in less than like 5 minutes and I didn’t feel any guilt because they are low carb and keto friendly. If you are on a keto friendly and low carb diet, you will never stop eating these because they are an amazing addition to your recipe selection. Don’t forget to let me know what you thought of this recipe when you try it and as always, I would really appreciate the share and hope to see some of your delicious recreations on Instagram when you tag me in your stories. XoXo…
MORE RECIPES YOU MAY LIKE:
Caprese Portobello Mushroom
- 6 large Portobello Mushrooms
- 4 tbsps. pesto sauce 2 tsps. for each mushroom
- 1 1/2 cups of shredded mozzarella cheese
- 3/4 cup fresh shredded
- 2 tbsps. of olive oil
- 1 tsp. salt to taste
- 1 tbsps. fresh cracked black
- 1 cup cherry tomato cut in halves
- Clean mushrooms and remove stems.
- Place on a non-stick sheet pan and brush each side of the mushroom with olive oil.
- Sprinkle some salt and pepper on each side.
- Place 2 tsps. of pesto sauce into each mushroom and brush evenly.
- Fill each mushroom with 1/4 cup of shredded mozzarella cheese and then sprinkle some fresh basil on top of the cheese.
- Add a few pieces of tomatoes, leaving spaces between them. Fill those spaces with the fresh shredded mozzarella cheese. Top with more chopped basil leaves.
- Bake in a preheated 375 degree oven for 12 minutes then turn on the broiler to broil the top for 1-2 minutes until the cheese obtains a golden color.
- Remove from heat and serve.
- Thoroughly pat dry portobellos with paper towel.
- If you decide to do use all fresh mozzarella cheese, I would suggest you keep using a paper towel occasionally to remove the excess water you get on the top of the cheese. I personally love using fresh mozzarella because it melts out so nice and it's a lot yummier.
- Use a preheated oven.
- Cook until you see a nice golden color starting to show up on the cheese.
- You can always drizzle some concentrated balsamic vinaigrette on top, but that's totally optional because that does contain quite a bit of sugar sometimes depends on the type you use.