Caprese Stuffed Portobellos
This recipe was on our 2022 recipe calendar for the month of February.
2 tbsp butter
2 cloves garlic crushed (we used minced garlic)
1 tbsp freshly chopped parsley (we used freeze-dried parsley)
3 large Portobello mushrooms, stems removed, washed and dried
5 fresh mozzarella cheese balls, sliced thinly (we used sliced)
1 cup cherry tomoatoes, sliced thinly
Fresh basil, shredded to garnish
We used a premade, bottled glaze but you can absolutely make your own!
1/4 cup balsamic vinegar
2 tsp brown sugar
Salt to taste
Place oven rack on the middle shelf. Preheat oven to grill/broil on highest heat. Combine the Garlic Butter ingredients in a small saucepan (or microwave safe bowl) and melt until garlic is fragrant. Brush the bottoms of each mushroom with the garlic butter and place them upside down on a baking tray. Place in the oven for 15 minutes. Remove the mushroom caps from the oven and flip them over. Put the remaining garlic butter into the mushroom caps. Fill each mushroom with mozzarella and tomato slices, and grill/broil about 15 more minutes or until the cheese has elted and is golden in color. To serve, drizzle with balsamic glaze and sprinkle with the basil.
NOTE: For more flavor or a fuller meal brown Italian sausage and place inside the caps. Then layer with the mozzarella and the tomatoes. Continue the recipe as directed.