Italian Portabella Appetizer
Elevate your appetizer game with this savory Italian Portabella Appetizer, a crowd-pleasing blend of bold flavors and indulgent textures. Juicy portabella mushroom caps serve as the perfect vessel for a rich herbed garlic butter, infused with fresh parsley, basil, and fragrant Italian seasoning. Topped with a generous layer of golden, bubbling Parmesan cheese and finished with a drizzle of tangy balsamic glaze, these mushrooms deliver a gourmet experience in every bite. With a quick prep time of just 15 minutes and a short oven bake, this recipe is perfect for effortless entertaining or a cozy starter to a weeknight Italian feast. Buon appetito!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 pieces Portabella mushroom caps
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 3 pieces Garlic cloves
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh basil
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Balsamic glaze
Instructions
Preheat your oven to 400°F (200°C).
Wipe the portabella mushroom caps with a damp paper towel to remove any dirt. Remove the stems and gills using a spoon to create a hollow space for the filling.
Place the mushroom caps on a baking sheet lined with parchment paper, gill-side up. Brush the tops and undersides with 1 tablespoon of olive oil. Set aside.
In a small skillet, melt the butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant but not browned.
Remove the skillet from heat and stir in chopped parsley, basil, Italian seasoning, salt, and black pepper to create the herbed garlic butter mixture.
Spoon the herbed garlic butter evenly into the mushroom caps, spreading it into the hollow areas.
Sprinkle grated Parmesan cheese over each mushroom cap, ensuring it covers the garlic butter mixture completely.
Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the cheese is golden and bubbling.
Remove from the oven and allow to cool slightly for 2-3 minutes.
Drizzle balsamic glaze over each mushroom cap and serve warm.
Nutrition Facts
Calories |
217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 425 mg | 18% | |
| Total Carbohydrate | 8.5 g | 3% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 5.5 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 128 mg | 10% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 307 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
