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Caprese Stuffed Portobello Mushrooms Recipe

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This recipe for Caprese Stuffed Portobello Mushrooms is from Jo's Cookbook, 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:  
3 tbsp Olive Oil
1 medium clove Garlic
Half tsp Salt
Half tsp Ground Pepper
4 Portobello Mushrooms (stems and gills removed)
225g halved Cherry Tomatoes
110g Mozerella pearls, drained and patted dry
110g thinly sliced fresh Basil
2 tsp good quality Balsamic vinegar
Directions:
Directions:
Preheat oven to 400ºF/205ºC.

Combine 2 tablespoons oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon 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.

Meanwhile, stir tomatoes, mozzarella, basil and the remaining 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil together in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the tomato mixture. Bake until the cheese is fully melted and the tomatoes have wilted, about 12 to 15 minutes more. Drizzle each mushroom with 1/2 teaspoon vinegar and serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 mins
Personal Notes:
Personal Notes:
A really good vegan option - for a barbecue, cook the mushrooms on the barbie and assemble.

 

 

 

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