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–+ servings

Caprese Stuffed Portobello

Great LCHF recipe for the wonderful portobellos we often get in our share. This makes a meal by itself, or along with some excellent sausage from Chef Richard, (Chicken Sun Dried Tomato Basil, Sweet or Hot Chicken or PorK Italian Sausage) and a nice salad. This is a quick and easy meal and everyone will think you worked for hours.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4
Course: Main Dish
Ingredients Method

Ingredients
  

  • 2 cloves of garlic finely minced
  • 1/2 cup grass fed unsalted butter melted I use Kerrygold
  • 4 portobello Stems removed, gills removed and wiped with damp paper towel,
  • 1 lb brocconcini Small FRESH mozzareela balls
  • 1 pint sweet grape tomatoes halved
  • 1/2 cup good tomato sauce I use Aldi's Organic Msrinara
  • 4 tbsp minced fresh basil
  • 2 tsp Celtic Kosher Sea Salt
  • 1 tsp crushed red pepper flakes

Method
 

  1. Add minced garlic to butter an a microwave safe bowl. microwave for about 45 seconds to melt butter and set aside. Prepare your mushrooms and using a pastry brush cover all over bottom and top with garlic butter. Place mushrooms gil side up on a cookie sheet. Fill mushrooms with tomatoes and brocconcini. top with about a tablespoon or so of sauce, fresh basil and salt and crushed red pepper. Place on oven rack about 10 inches away from broiler and broil on hogh for about 20 minutes until cheese is melty and tomatoes bubbly. Enjoy!

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