Check out some of my other favorite low carb caprese recipes:
- Mini Caprese Salad
- Oven Roasted Basil Parmesan Tomatoes
- Balsamic Marinated Tomatoes
- Eggplant Bruschetta
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Grilled Portobello Caprese
4 Large Portobello Mushroom Caps
1/4 Cup Balsamic Vinegar
2 Cloves Garlic – Minced
2 Tbs. Olive Oil
½ tsp. Sea Salt
½ tsp. Onion Powder
1/8 tsp. Black Pepper
8 oz. Fresh Buffalo Mozzarella Cheese
2 Beefsteak Tomatoes
12 Fresh Basil Leaves – Chopped
5 Kalamata Olives – Sliced
(2 Tbs. Peace and Love)
De-stem mushrooms and rinse thoroughly.
In a medium bowl, combine balsamic vinegar, garlic, olive oil, sea salt, onion powder, and pepper. This will be your marinade.
In a large dish with high sides, place the mushrooms in a single layer, gill side up, and pour the marinade over the mushrooms. Allow to marinate in the refrigerator for 1 hour. Keep excess marinade that seeps from mushrooms and collects in the dish.
Heat a lightly oiled grill pan over medium heat. Grill mushroom caps, gill side up – 10 minutes.
Chop fresh mozzarella, tomatoes and basil and combine in a large mixing bowl. Toss in remaining marinade. Divide mixture among the grilled Portobello caps.
Garnish with sliced kalamata olives.
Prep Time – 30 Minutes
Cook Time – 15 Minutes
Makes 6 Servings
Calories – 186
Protein – 12 g
Carbs – 8.75 net g
Fat – 16.75 g
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***
***Some links contained on this page are affiliate links and I may receive monetary compensation or other types of remunerations for any products purchased through these links***
Peace and Love!
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