Caprese Stuffed Garlic Butter Portobellos

By Treebs

Garlic butter portobello mushrooms stuffed and grilled with fresh mozzarella cheese, grape tomato slices and drizzled with a rich balsamic glaze! Low carb, healthy and perfect to enjoy for lunch, dinner or as a filling snack.

Ingredients

• GARLIC BUTTER:
• 2 tablespoons butter
• 2 cloves garlic, crushed
• 1 tablespoon parsley, freshly chopped
• MUSHROOMS:
• 5 to 6 large Portobello Mushrooms, stem removed, washed and dried thoroughly with paper towels
• 5 to 6 fresh mozzarella cheese balls, sliced thinly
• 1 cup grape (or cherry) tomatoes, sliced thinly
• Fresh basil, shredded to garnish
• BALSAMIC GLAZE:
• 1/4 cup balsamic vinegar
• 2 teaspoons brown sugar (optional)

Preparation

Step 1

Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.

Combine all 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, butter 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 color (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 to 8 minutes or until mixture has thickened and reduced to a glaze. (if not using sugar, allow to reduce for 12 to 15 minutes on low heat).