Mushroom Portabella Caprese #MushroomMakeover #ad

Portabella Mushroom Caprese #MushroomMakeover

Portabella Mushroom Caprese #MushroomMakeover

Mushroom Makeover Disclosure

My family enjoys a lot Italian flavors and pasta. When we started in this Mushroom Makeover journey and looking for options that had no carbs or low carbs I decided to makeover a recipe that has been very successful with friends and family, this is stuffed shells. Using same flavor profiles as the stuffed shells I created a Mushroom Portabella Caprese carb free and with all the indulgent flavors of the rustic Italian cuisine. I invite you to try at home this recipe I am sure your family will fall in love with it, let’s cook!

Ingredients for Mushroom Portabella Caprese #MushroomMakeover

Ingredients for Mushroom Portabella Caprese


  • 6 portabella mushrooms
  • 4 cups of Italian tomato sauce (3 cups of tomato sauce, 1 cup of tomato roasted tomato in chunks, 2 garlic cloves, Italian spices like basil and oregano, salt and pepper)
  • 6 slices of queso fresco
  • 6 slices of fresh tomato
  • 2 sprigs of fresh basil and oregano
  • 2 teaspoons of olive oil
  • Salt and pepper
  • 1 sprig of fresh oregano to garnish

Preparation time: 45 minutes. Serves 4-5 guests. Cost per serving less than $3.00 dollars depending on the cost of the ingredients at your local supermarket. You will need a Pyrex and a baking tray. A sauce pan to cook the tomato sauce, a chopping block, a knife, cooking utensils, aluminum foil and measuring cups.

For this Mushroom Portabella Caprese dish start preparing the tomato sauce, it is recommended to have the sauce simmering for 20 to 30 minutes for bolder flavor. Place a pan on the stove, add the olive oil and saute the garlic. Then add the tomato sauce and the tomato chunks, mix well, condiment with the Italian spices, salt and pepper. Cover with a lid and cook at low flame. If the sauce needs water add some but not too much as you want to sauce to be thick.

The clean the portabella mushrooms removing the stem and the grills. Removing the grills also avoids darker color in the sauce. You can decide to remove or keep it is a choice depending on your taste buds.

How to make Mushroom Portabella Caprese #MushroomMakeover

How to make Mushroom Portabella Caprese

Ladle the sauce into the Pyrex and place the mushrooms cups, stuff with queso fresco, the tomato slices, the basil and the fresh oregano, season con Italian spices, salt and pepper. Cover with foil and cook in the oven for 20-30 minutes until mushrooms are tender and cheese is melted. Serve hot and enjoy with a side of spaghetti squash seasoned with olive oil and garlic. This Mushroom Portabella Caprese meal is comforting and the rustic Italian flavors make it so irresistibly delicious!

Mushroom Portabella Caprese out of the oven #MushroomMakeover

Mushroom Portabella Caprese out of the oven

Mushrooms bring important nutrients like vitamin D, potassium, B vitamins and antioxidants to the plate without adding significant calories, fat and cholesterol and are naturally gluten free. To learn more about mushrooms I invite you to visit the Mushroom Council website and become a fan on Facebook and Twitter.

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Author:Chef Adriana Martin

Adriana Martin is a Latina writer born in Mexico who is specialized in recipe development using fresh and seasonal ingredients. The inspiration behind her recipes is based on the culinary culture of Mexico and influenced by the Mediterranean cuisine and grilling which is one of her passions. Adriana likes to read about the latest trends in cuisine, learn about new cultures, travel the world discovering new ingredients and sharing with famous chefs. She is a wife, friend, step mom, grandmother and animal lover.

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  • Karen Peltier

    What a beautiful looking dish. I love the idea of using portabella mushrooms instead of starchy pastas for a healthy and flavorful Italian dinner. This is definitely a great dish for those who are sensitive to gluten! By the way, how do you recommend that we cook the side of spaghetti squash?

    • Adriana Martin

      Many thanks Karen sorry for the delay answering was attending a conference all week. I would recommend cooking the spaghetti squash on the oven. Cut the squash in two halves, scoop out the seeds. Then spray some oil on a baking sheet, place the two halves of the squash facing down and cover with aluminum foil. Cook the squash for 30 minutes at 380 grades Fahrenheit. Then you will be able to scoop out the pulp and condiment with olive oil, garlic powder and spices. Hoping this helps and thanks again for commenting on this recipe.

  • Tina Muir

    Yummy! That looks wonderful! I love mushrooms, and this would be such a great idea for a lighter version! Thanks so much for sharing! Sometimes I want a less dense meal that is not loaded with heavy starches, this is great! Thanks!

    • Adriana Martin

      Hi Tina thanks for stopping by this recipe indeed is healthy and super easy to make. Appreciate you following my recipe creations, happy week!

  • Yadira

    Se ve muy deliciosa esta receta.

  • mena & taty

    You are talking directly to my taste buds today and they are over excited with this!

  • Negra Flor

    Madre mía, Adriana! Qué buena pinta!

  • Cristina Duffy

    Wow, qué bueno se ve! Los champiñones me encantan :)

  • ChecaLAmovie

    Que delicia Adriana.. A mi me encantan los champiñones.. y aprovecho para decirte que fue un verdadero gusto conocerte en persona.

  • laura Rodriguez

    Me encanta la presentación, me imagino bien calentitos deben saber riquísimos. Muy lindo Adriana!

  • BohemianBabushka

    You know I’m pinning this one right?? Que rico se ve! A ver si consigo the ingredients en mi pueblito. BB2U

  • diana rodriguez

    Que delicia, cada vez me dan ganas de comer mas champiñones, me encanta la presetacion!

  • Natalia Carter

    Mucha delicia! Esto se ve muy rico! A mi me encantan los champiñones de cualquier manera, y más si tienen queso!