Caprese Stuffed Garlic Butter Portobellos
Description
Everyone will thank you for making these wonderful stuffed and grilled mushrooms. Serve them as an appetizer or as the main dish, if desired.
Ingredients
Garlic butter:
2 T. butter
2 cloves garlic, crushed
1 T. freshly chopped parsley
Mushrooms:
5-6 large Portobello mushrooms, stems removed, wiped off and dried with a paper towel, gills removed with a spoon
5-6 fresh Mozzarella cheese balls, sliced thinly
1 c. grape or cherry tomatoes, thinly sliced
freshly shredded basil, for garnish
Balsamic Glaze: (or store bought)
¼ c. balsamic vinegar
2 t. brown sugar
Directions
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Preheat oven to grill/broil settings on high heat. Place oven shelf to the middle of oven.
Combine all of the Garlic Butter ingredients together in a small saucepan or a microwave-safe bowl; melt until garlic is fragrant. Brush bottoms of mushrooms; place them, buttered side down, on a baking tray.
Flip over; brush remaining garlic over the insides of each cap. Fill each mushroom with Mozzarella slices and tomatoes; grill/broil until cheese has melted and golden in color, about 8 minutes.
*Tip: Mix mozzarella pieces and grape tomatoes with a little extra virgin olive oil before putting them in the mushrooms.
Serve, topped with basil, drizzled with the Balsamic Glaze and sprinkled with salt, to taste.
For the Balsamic Glaze:
Prepare glaze while mushrooms are in the oven. Combine sugar and vinegar in a small saucepan over high heat; bring to a boil; reduce heat to low; simmer 5-8 minutes or until mixture has thickened and reduced to a glaze.
5-6 servings.