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Caprese Stuffed Portobello Mushrooms Recipe

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This recipe for Caprese Stuffed Portobello Mushrooms, by , is from The Bielawski Family Cookbook Project, 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!

Contributor:  
Contributor:  
Julie Bielawski

Category:
Category:

Ingredients:  
Ingredients:  
3 T. olive oil, divided
1 medium clove garlic, minced
1/2 t. salt, divided
1/2 t. freshly ground black pepper, divided
4 large portobello mushroom caps, (about 14 oz.), stems and gills removed (see tip)
1 c. halved cherry tomatoes
1/2 c. fresh mozzarella pearls, drained and patted dry
1/2 c. thinly sliced fresh basil
2 t. best-quality balsamic vinegar

Directions:
Directions:
1. Preheat oven to 400.

2. Combine 2 T. oil, garlic, 1/4 t. salt and 1/4 t. black pepper in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.

3. While mushroom caps are baking, stir tomatoes, mozzarella, basil and the remaining 1/4 t. salt, 1/4 t. pepper and 1 T. olive oil together in a medium bowl. Once the mushrooms have softened, remove from oven and fill each mushroom cap with the tomato mixture. Bake until the cheese is melted and the tomatoes have wilted, about 12-15 minutes. Drizzle each mushroom with 1/2 t. balsamic vinegar and serve.

Tip: Try to buy mushrooms that have a deeper dimension to them. This will hold the tomato mixture much better than if the mushroom cap is too flat. To prepare the portobello mushroom caps, gently twist off the stems; using a spoon, gently scrape out the brown gills from the underside of the mushroom being careful to keep the edge walls of the mushroom solid.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is a delicious side dish to any meal. It could also be served as a sit-down appetizer as well.

 

 

 

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