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CAPRESE STUFFED GARLIC BUTTER PORTOBELLOS

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Capprtblsw - Recipes

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CAPRESE STUFFED GARLIC BUTTER PORTOBELLOS
 
Garlic buttered Portobello Mushrooms stuffed and grilled with fresh mozzarella cheese, tomato slices and fresh shredded basil leaves, then drizzled with a rich balsamic glaze for the classic Caprese flavour!
Author: Karina - Cafe Delites
Serves: 5
INGREDIENTS
Garlic butter
  • 2 tablespoons butter
  • 2 cloves garlic, crushed
  • 1 tablespoon freshly chopped parsley
Mushrooms:
  • 5 large Portobello Mushrooms, stem removed, washed and dried with a paper towel
  • 5 fresh mozzarella cheese balls, sliced thinly
  • 1 cup grape (or cherry) tomatoes, sliced thinly
  • fresh basil, shredded to garnish
Balsamic Glaze: (you can use store bought, or this recipe)
    • ¼ cup balsamic vinegar
    • 2 teaspoons brown sugar
INSTRUCTIONS
 
  1. Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
  2. 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.
  3. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in colour (about 8 minutes).
  4. To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
For the Balsamic Glaze:
  1. (If making from scratch, prepare while mushrooms are in the oven.) Combine sugar and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze.

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