Caprese Stuffed Portobella Mushroom

By á-73003

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!
Serves 5

Ingredients

• Mushrooms:
• Garlic butter
• 2 tablespoons butter
• 2 cloves garlic, crushed
• 1 tablespoon freshly chopped parsley
• 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)
• 1/4 cup balsamic vinegar
• 2 teaspoons brown sugar

Preparation

Step 1

Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
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.
Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in colour (about 8 minutes).
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 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.