Caprese Stuffed Portobello Mushrooms Recipe
Tried it? Rate this Recipe:
|
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
Balsam Glaze: (or you can use store bought, or this recipe)
1/4 cup balsamic vinegar
2 tsp. brown sugar (optional)
|
|
Directions: |
Directions:NOTE:
To dry portobellos, make sure you use a dry paper towel for each mushroom and lightly press sheet into each mushroom to gently squeeze out the excess liquid. If this step is not done thoroughly, the portobellos will release a lot of liquid during time.
Stuffed Portobello Mushrooms:
Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of the oven.
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.
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 color (about 8 minutes).
To serve, top with basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
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 a 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 to 12-15 minutes on low heat. |
|
Number Of
Servings: |
Number Of
Servings:4-6 servings |
Preparation
Time: |
Preparation
Time:15 minutes |
|
This recipe for Caprese Stuffed Portobello Mushrooms is from