Stuffed Portobellos Caprese (Print Version)
# Ingredients:
→ Garlic Butter
01 -
2 cloves garlic, smashed
02 -
2 tablespoons of butter
03 -
1 tablespoon parsley, finely chopped
→ Mushrooms
04 -
5-6 fresh mozzarella balls, sliced thin
05 -
5-6 large Portobello mushrooms, washed, dried, and stems removed
06 -
1 small bunch of fresh basil, roughly shredded for garnish
07 -
1 cup cherry or grape tomatoes, thinly sliced
→ Balsamic Glaze
08 -
1/4 cup of balsamic vinegar
09 -
Optional: 2 teaspoons of brown sugar
# Instructions:
01 -
In a small microwave-safe dish or saucepan, mix together the butter, smashed garlic, and parsley. Heat gently until the garlic releases its aroma.
02 -
Turn your oven to high broil or grill mode and place the rack in the middle. Coat the outside of every mushroom cap with the garlic butter, then arrange them butter side down on a baking sheet.
03 -
Flip the mushrooms over and brush the inside with the rest of the garlic butter. Place a layer of mozzarella and a few tomato slices into each cap.
04 -
Broil or grill the stuffed mushrooms for about 8 minutes. Check until the cheese is fully melted and develops a golden hue.
05 -
After cooking, sprinkle the mushrooms with basil and drizzle a little balsamic glaze over the top. Add a pinch of salt if needed before serving.
06 -
Combine the balsamic vinegar and sugar in a pan. Bring to a bubbly boil, reduce to a low heat, and let simmer for 5-8 minutes until thick. Without sugar, it’ll need 12-15 minutes.
# Notes:
01 -
Pat the portobello caps dry really well to keep them from becoming watery when cooked.