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Caprese Stuffed Garlic Butter Potabello Mushrooms Recipe

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This recipe for Caprese Stuffed Garlic Butter Potabello Mushrooms is from Mama's Kitchen!, 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 fresh mozzarella cheese balls, sliced thinly
1 cup grape (or cherry) tomatoes, sliced thinly
fresh basil, shredded to garnish

BALSAMIC GLAZE:
1/4 cup balsamic vinegar
2 tsp. brown sugar (OPTIONAL)
Directions:
Directions:
1. Set oven to broil. Place rack on middle shelf.

2. Combine all garlic butter ingredients in small sauce pan (or put in microwave) and melt until fragrant.

3. Brush butter on bottoms of mushrooms and place buttered side down on tray.

4. Flip mushrooms over and brush remaining butter on inside of caps. Fill each mushroom with mozzarella slices and tomato slices. Broil until cheese is golden in color (about 8 minutes).

5. For Balsamic Vinegar glaze, bring vinegar and sugar to a boil in small pan, reduce heat to simmer, let reduce to a glaze for 5 - 8 minutes over simmer.
Number Of Servings:
Number Of Servings:
5 - 6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Make sure the mushrooms are completely dried with paper towels or it will release a lot of moisture when cooking.

 

 

 

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