Caprese Stuffed Portabello Mushroom Recipe Video

Easy to make. These over sized Portabello are bursting with flavor plus you have to love they are low in calories and carbs. This is a perfect lunch for all the dieters. Come join the party with this amazing caprese stuffed mushroom!

Caprese Stuffed Portabello Mushroom Recipe

2 portabello mushrooms or more cleaned
Sliced beef steak tomatoes
Shredded mozzarella cheese or if you like use any kind of cheese  that melts easy ( part skim ricotta also can be added to the bottoms to fill with tomato)
slivered fresh garlic or granulated garlic
salt, pepper to taste
olive oil
fresh chopped basil

Optional for meat lovers: chopped pepperoni, loose sausage cooked or loose hamburger seasoned and cooked, shredded cooked pork, chopped cooked chicken, crumbled cooked bacon, cooked chopped ham.

Clean mushroom to video instructions above.  Layer and fill with sliced tomatoes (use meat first if using from the options or ricotta cheese) then top generously with shredded mozzarella or cheese of choice. Drizzle with olive oil. Sprinkle with salt, pepper, slivered fresh garlic and bake at 400 degrees until the cheese is nicely browned around 35 minutes. Sprinkle the tops with freshly chopped basil.

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  1. Oh, boy, do these look scrumptious! A must make, Claudia!!!

  2. I agree with Liz, this is definitely a must make. Great for no meat Friday nights in Lent. Love it!!

  3. All I could say is, why haven't I thought of that before?! I usually just slice them up and put them on besciamella sauce or as pizza toppings. But this look so easy and the stuffed mushroom caps look so delicious. I'm definitely making these soon.

    Grazie, Claudia!


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