Description
Learn how to make delicious Caprese Stuffed Portobello Mushrooms with this easy recipe. Perfect for a flavorful and healthy meal option!
Ingredients
- – 2 tablespoons (30 ml) vegetable oil
- – 2 cloves garlic, crushed
- – 1 tablespoon (15 ml) fresh parsley, chopped
- – 5-6 large portobello mushrooms, stem removed, washed and dried thoroughly with a paper towel
- – 5-6 fresh mozzarella cheese balls, sliced thinly
- – 1 cup (240 ml) grape or cherry tomatoes, sliced thinly
- – 1 pinch fresh basil, shredded to garnish
- – 1/4 cup (60 ml) balsamic vinegar
- – 2 teaspoons (10 ml) honey (optional)
Instructions
- Set your oven to broil on high and adjust the rack to the center position.
- In a small pot or microwave-safe container, mix together the vegetable oil, crushed garlic, and chopped parsley, then heat until the garlic releases its aroma.
- Coat the bottoms of the portobello mushrooms with the garlic mixture and position them, oiled side down, on a baking sheet.
- Turn the mushrooms over and spread any leftover garlic mixture inside each cap.
- Stuff each mushroom with thin slices of fresh mozzarella and grape or cherry tomatoes, then broil until the cheese is bubbly and golden, approximately 8 minutes.
- When ready to serve, sprinkle with shredded basil and drizzle with balsamic glaze, adding salt according to your preference.
- (Optional: If making the glaze from scratch, do this while the mushrooms are cooking. Mix the honey and balsamic vinegar in a small pot over high heat, bringing it to a boil. Lower the heat and let it simmer for 5-8 minutes until it thickens into a glaze. If not using honey, let it reduce on low heat for 12-15 minutes.)
Notes
- Thoroughly pat dry the mushrooms after washing to avoid excess moisture when cooking.
- Choose fresh mozzarella for a creamy texture that complements the earthy mushrooms.
- Customize the balsamic glaze to your liking by adding honey for sweetness or simmering longer for a richer flavor.