Caprese Stuffed Mushrooms

By tammy1365

Ingredients

• Mushrooms:
• Garlic butter
• 2 tablespoons butter
• 2 cloves garlic, crushed
• 1 tablespoon freshly chopped parsley
• 5-6 large Portobello Mushrooms, stem removed, washed and dried 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)

Details

Adapted from cafedelites.com

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.
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).
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).