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Caprese Stuffed Garlic Butter Portobellos Recipe

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This recipe for Caprese Stuffed Garlic Butter Portobellos is from Chappell Family and Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Garlic Butter:
2 Tbsp. butter
2 cloves garlic, crushed
1 Tbsp. freshly chopped parsley
Mushrooms:
5 - 6 large Portobello mushrooms, stem removed, washed and dried thoroughly with a paper towel
5 - 6 mozzarella cheese balls, sliced thinly
1 c. grape tomatoes, sliced thinly
Fresh basil, shredded for garnish
Balsamic Glaze:
1/4 c. balsamic vinegar
2 tsp. brown sugar, optional
Directions:
Directions:
Preheat oven to broil settings on high heat. Arrange oven shelf to the middle of your oven.
Combine all of the garlic butter ingredients together in a small saucepan and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and the tomatoes; broil until cheese has melted and golden in color (about 8 minutes).
To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with kosher salt to taste.

 

 

 

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