Home / Recipes / Gluten Free / Keto Caprese Jumbo Mushroom Caps
Keto Caprese Jumbo Mushroom Caps
How to Make It
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.
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
