Mozzarella-Stuffed Portobello Caps

Mozzarella-Stuffed Portobello Caps


(1 vote) 4 1

This recipe is not only great for diabetics, it's delicious all on it's own. The squeezed lemon on the top really adds a tangy flavor! This makes a great vegetarian burger too if it's placed inside a fresh roll.

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Time needed

5 min preparation + 5 min cooking

Serving Size / Yield

4 servings


  • 4 portobello mushroom caps
  • olive oil
  • 2 C. part-skim mozzarella cheese, shredded
  • 2 cloves garlic, smashed and chopped
  • 1 4-oz. can chickpeas, rinsed, drained, and mashed
  • salt, to taste
  • pepper, to taste
  • paprika
  • 1 lemon, wedged

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Preheat the broiler to high and make sure the rack is as close to the fire as possible. 

Wipe down the mushroom caps with a damp tea towel to remove any excess debris. Place them onto a cookie sheet and liberally brush the outside of the cap with olive oil. Place the oiled side down. 

In a small bowl, mix the mozzarella cheese, mashed chickpeas, and chopped garlic. Spoon 1/4 of the mixture into each mushroom cap. 

Liberally sprinkle the tops with salt, pepper, and paprika. 

Broil for 5 minutes or until the cheese has melted and the outside of the mushrooms begin to wilt. Remove from the oven and drizzle liberally with olive oil. 

Squeeze a few lemon wedges over the caps and serve with the remaning wedges as garnish.

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