Caprese Stuffed Portobello Mushrooms (Printable Version)
# What You’ll Need:
→ 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 for garnish
→ Balsamic Glaze
08 -
1/4 cup balsamic vinegar
09 -
2 teaspoons brown sugar (optional)
# Steps to Follow:
01 -
Preheat oven to grill/broil settings on high heat and arrange oven shelf to the middle position.
02 -
Combine butter, garlic, and parsley in a small saucepan or microwave-safe bowl and melt until the garlic becomes fragrant.
03 -
Brush the bottoms of the mushrooms with garlic butter and place them buttered side down on a baking tray.
04 -
Flip the mushrooms and brush remaining garlic butter inside each cap. Fill each mushroom with mozzarella slices and tomatoes.
05 -
Grill or broil the mushrooms until the cheese is melted and golden (about 8 minutes).
06 -
If preparing from scratch, combine balsamic vinegar and brown sugar in a small saucepan. Bring to a boil over high heat, then reduce to low and simmer for 5-8 minutes (or 12-15 minutes without sugar) until thickened to a glaze.
07 -
Top the cooked mushrooms with shredded basil, drizzle with balsamic glaze, and season with salt to taste before serving.
# Additional Notes:
01 -
Ensure mushrooms are thoroughly dried to avoid excess liquid during cooking.