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prep time
12 min
cook time
25 min
ready time
37 min
Keto Caprese Jumbo Mushroom Caps
This recipe makes an excellent lunch or the main component of a vegetarian dinner. If you have a protein as your main course, this could even work as a filling side dish. Jumbo portabella caps are scooped clean and stuffed with a caprese mixture of fresh spinach, basil, tomato, and mozzarella cheese. Even the mushrooms are rubbed down with olive oil and spices for a flavorful dish.
Jessica L.
Net Carbs
3.7 g
Fiber
2.1 g
Total Carbs
6.4 g
Protein
7.9 g
Fats
32.8 g
340 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Spinach
1-½ ounce
Grape Tomato
6 grape
Mozzarella Cheese Ball by Sainsbury's
2 ounce
Basil
5 leaf
Olive Oil
2 tablespoon
Balsamic Vinegar
¾ teaspoon
Salt
¼ teaspoon
Black Pepper, Ground
¼ teaspoon
Portabella Mushrooms, Raw
6 ounce
Olive Oil
2 tablespoon
Salt
¼ teaspoon
Black Pepper, Ground
¼ teaspoon
Garlic Powder
¼ teaspoon
Recipe Steps
steps 4
37 min
Step 1
Preheat an oven to 350 degrees. In a bowl, combine chopped spinach, halved grape tomatoes, halved mozzarella balls, chopped basil, olive oil, balsamic vinegar, and the first amounts of salt and pepper. Mix until everything is coated in the oil and vinegar. Set the bowl aside to marinate for a minute or two.Step 2
Prepare the portabella caps by removing and stems and the papery brown insides with a spoon, being careful not to break the caps. Turn the mushrooms over so the caps face up. Rub the olive oil and remaining spices into the caps.Step 3
Turn the caps over and set on a well seasoned sheet tray or a tray lined with parchment paper. Fill the mushroom caps with the caprese filling, pressing the filling down gently into the caps. Make sure each cap gets a fair share of tomato and mozzarella halves.Step 4
Bake the tray for about 25 minutes. The caps should be very tender and may burst around the edges, but the filling should stay in place.
