Caprese Stuffed Garlic Butter Portobellos

INGREDIENTS

Garlic butter

• 2 tablespoons butter
• 2 cloves garlic , crushed
• 1 tablespoon freshly chopped parsley

Mushrooms:

• 5-6 large Portobello Mushrooms , stem removed, washed and dried thoroughly with a paper towel
• 5-6 fresh mozzarella cheese balls , sliced thinly
• 1 cup grape (or cherry) tomatoes, sliced thinly
• fresh basil , shredded to garnish

Balsamic Glaze: (or you can use store bought, or this recipe)

• 1/4 cup balsamic vinegar
• 2 teaspoons brown sugar (OPTIONAL)

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. Flip and brush any remaining garlic over the insides of each cap. 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:
(If making from scratch, prepare while mushrooms are in the oven.) Combine sugar (if using) 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. (If not using sugar, allow to reduce for 12-15 minutes on low heat).

Video Recipe

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