Caprese Stuffed Portobellos

Gabriela Morales
Try this version of caprese salad that will make you love it. A delicious portobello mushroom stuffed with super juicy caprese salad, accompanied by a balsamic reduction that will leave you looking great with your guests.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 tablespoons butter
  • 1 clove garlic
  • 4 portobello mushrooms
  • 1 package Mozzarella cheese, sliced (170 g)
  • 1 cup tomato, cut in half
  • 1/4 cups olive oil
  • 1 tablespoon coarse salt
  • 2 pinches pepper
  • 1/4 cups balsamic vinegar, (for the reduction)
  • 1 tablespoon sugar, for the reduction (you can substitute with piloncillo or monk fruit)
  • 4 leaves basil, (for decoration)
Preparation
10 mins
15 mins
Low
  • Preheat the oven to 180°C
  • In a small pot over low heat, melt the butter and cook the garlic for 1 minute until it releases its aroma. Brush the base of each mushroom with this mixture and set aside.
  • Fill the mushrooms with cheese and tomatoes. Add a bit of olive oil, salt, and pepper to each mushroom and bake for 15 minutes or until soft and the tomatoes are roasted.
  • For the reduction, in a small pot over low heat, cook the vinegar with the sugar until it thickens, about 5 minutes.
  • Take the portobellos out of the oven and brush with the balsamic reduction, decorate with basil.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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