These Caprese Stuffed Portobello Mushrooms are not just a feast for the palate but also a spectacle for the eyes. Perfectly golden mozzarella nestled among the fresh juiciness of sliced tomatoes, all encased in a robust Portobello, makes each bite a perfect blend of flavors and textures. Drizzled with a sweet and tangy balsamic glaze, this dish is a celebration of simple, fresh ingredients coming together in a sophisticated way.Whether you are looking to impress at a dinner party or simply elevate your weeknight dinner routine, these mushrooms are sure to delight. The combination of creamy mozzarella, vibrant tomatoes, and earthy mushrooms topped with the rich reduction of balsamic creates a dish that is as nutritious as it is delicious. It’s an ideal choice for anyone seeking to enjoy gourmet Italian flavors effortlessly at home.
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Ingredients:
Garlic Butter:
2 tbsp butter
2 cloves garlic, crushed
1 tbsp freshly chopped parsley
Mushrooms:
5-6 large Portobello mushrooms, stems removed, washed and dried
5-6 fresh mozzarella cheese balls, sliced thinly
1 cup grape tomatoes, sliced thinly
Fresh basil, shredded for garnish
Balsamic Glaze:
1/4 cup balsamic vinegar
2 tsp brown sugar (optional)
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Directions:
Preheat the oven to grill/broil on high heat, placing the oven shelf in the middle.
For the garlic butter, combine butter ingredients in a saucepan and melt until garlic is fragrant. Brush the bottoms of the mushrooms with this mixture and place buttered side down on a baking tray.
Flip, brush the insides with remaining garlic butter, fill each mushroom with mozzarella and tomatoes, and grill until the cheese is golden (about 8 minutes).
For the balsamic glaze, combine vinegar and sugar (if using) in a saucepan, bring to a boil then simmer until thickened (5-8 minutes with sugar, 12-15 minutes without).
Serve mushrooms topped with basil, drizzled with balsamic glaze, and sprinkled with salt.
Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes | Kcal: 101 kcal | Servings: 5-6