Caprese Stuffed Garlic Butter Portobellos Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Garlic butter
2 tablespoons butter
2 cloves garlic, crushed
1 tablespoon freshly chopped parsley
Mushrooms:
5-6 large Portobello Mushrooms, stem removed, washed and dried with a paper towel
5-6 fresh mozzarella cheese balls, sliced thinly
1 cup grape (or cherry) tomatoes, sliced thinly
fresh basil, shredded to garnish
Balsamic Glaze: (or you can use store bought, or this recipe)
¼ cup balsamic vinegar
2 teaspoons brown sugar (OPTIONAL)
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Directions: |
Directions:1. Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
2. Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
3. Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in colour (about 8 minutes).
4. To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
For the Balsamic Glaze:
1. (If making from scratch, prepare while mushrooms are in the oven.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat). |
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Number Of
Servings: |
Number Of
Servings:5 - 6 |
Preparation
Time: |
Preparation
Time:30 - 45 min |
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This recipe for Caprese Stuffed Garlic Butter Portobellos is from