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Caprese Stuffed Portobello Mushrooms

These stuffed mushrooms make a fantastic appetizer or side dish that's healthy and delicious.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: Gluten-Free, Low-Carb, Vegetarian
Servings: 2 people
Calories: 297kcal
Author: SkinnyMs.


  • 3 tablespoons extra virgin olive oil divided
  • 1 garlic clove minced
  • 2 portobello mushrooms stems and insides removed
  • 1/4 teaspoon kosher salt
  • 1/2 cup spinach
  • 1 cup tomatoes diced
  • 2 ounces mozzarella cheese part-skim, fresh
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon basil fresh, chopped


  • Preheat oven to 350 degrees F.
  • Combine two tablespoons olive oil and clove of minced garlic in a small bowl. Brush mixture on inside and outside of portabella mushrooms. Sprinkle with salt.
  • In sauté pan, heat remaining olive oil on medium heat. Sauté spinach until wilted. Spoon half the spinach into each mushroom, and top with diced tomato followed by mozzarella.
  • Place filled mushrooms on cookie sheet sprayed with nonstick cooking spray. Bake for 15 to 20 minutes until cheese is melted and beginning to bubble. Mushrooms should be soft. Drizzle with balsamic vinegar and sprinkle with chopped basil.


Serving: 1stuffed mushroom | Calories: 297kcal | Carbohydrates: 6g | Protein: 8g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 453mg | Fiber: 1g | Sugar: 4g |
SmartPoints (Freestyle): 11