Caprese Stuffed Garlic Butter PortobellosRecipe preview on Faxo
Recipe

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
Steps
- 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.
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