Caprese Stuffed Portobellos (Print Version)
# Ingredients:
→ Garlic Butter
01 -
2 tablespoons butter
02 -
2 cloves garlic, crushed
03 -
1 tablespoon fresh parsley, chopped
→ Mushrooms
04 -
5-6 large Portobello mushrooms, stems removed, washed, and dried thoroughly
05 -
5-6 fresh mozzarella cheese balls, sliced thinly
06 -
1 cup grape or cherry tomatoes, sliced thinly
07 -
1 pinch fresh basil, shredded to garnish
→ Balsamic Glaze
08 -
1/4 cup balsamic vinegar
09 -
2 teaspoons brown sugar (optional)
# Instructions:
01 -
Combine butter, crushed garlic, and chopped parsley in a small saucepan or microwave-safe bowl. Heat until garlic is fragrant.
02 -
Preheat oven to grill/broil settings on high heat. Adjust oven shelf to the middle position. Brush the bottoms of each mushroom cap with garlic butter and place them buttered side down on a baking tray.
03 -
Flip mushrooms and brush remaining garlic butter onto the insides. Fill each cap with sliced mozzarella and tomatoes.
04 -
Grill or broil mushrooms for approximately 8 minutes, or until cheese has melted and turned golden.
05 -
Top the cooked mushrooms with shredded basil and drizzle with balsamic glaze. Sprinkle with salt to taste.
06 -
Combine balsamic vinegar and brown sugar (if using) in a small saucepan over high heat. Bring to boil, then reduce heat to low and simmer for 5-8 minutes until thickened into a glaze. If not using sugar, simmer for 12-15 minutes.
# Notes:
01 -
Dry portobello mushrooms thoroughly with a paper towel to avoid excess liquid during cooking.