Caprese Portobello Mushroom
This Caprese Portobello Mushroom recipe is super delicious, low carb and keto friendly. You can enjoy it as a main dish or appetizer.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1g | Calories: 180kcal | Carbohydrates: 7.3g | Protein: 17.3g | Fat: 9.9g | Saturated Fat: 2g | Sodium: 800mg | Sugar: 4.2g
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