Caprese Stuffed Garlic Butter Portobellos Recipe
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Category: |
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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 fresh small mozzarella cheese balls, sliced thinly
1 c. grape (or cherry) tomatoes, sliced thinly
fresh basil, shredded to garnish
Balsamic Glaze: (or you can use store bought)
¼ c. balsamic vinegar
2 tsp. brown sugar (OPTIONAL)
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Directions: |
Directions:Preheat oven to grill/broil setting with oven shelf in the middle of the oven. Combine all of the garlic butter ingredients together in a small saucepan (or microwave safe bowl), heat until butter is melted and garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray. Brush any remaining garlic butter over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes. Grill/broil until cheese has melted is golden in color (about 8 minutes). To serve, top with the basil, drizzle with balsamic glaze and sprinkle with salt to taste.
For the Balsamic Glaze: (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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Personal
Notes: |
Personal
Notes: Jessi turned me on to this recipe and it's a keeper!
*To dry portobellos, make sure you use a dry sheet of paper towel per mushroom. Lightly press sheet into mushroom to gently squeeze out excess liquid. If this step is not done thoroughly, the portobellos will release a lot of liquid during cook time.
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