Description
Savory and healthy Portobello mushrooms stuffed with fresh mozzarella, juicy tomatoes, basil, and drizzled with a homemade balsamic glaze. A perfect vegetarian appetizer or light main course.
Ingredients
Garlic Butter:
– 2 tablespoons butter
– 2 cloves garlic, crushed
– 1 tablespoon fresh parsley, chopped
Mushrooms:
– 5–6 large Portobello mushrooms, stem removed, washed, and dried
– 5–6 fresh mozzarella cheese balls, thinly sliced
– 1 cup grape or cherry tomatoes, thinly sliced
– 1 pinch fresh basil, shredded to garnish
Balsamic Glaze:
– 1/4 cup balsamic vinegar
– 2 teaspoons brown sugar (optional)
Instructions
1. Preheat oven to broil or grill on high. Adjust rack to the middle position.
2. In a small saucepan, melt butter, garlic, and parsley together until fragrant.
3. Brush the bottoms of mushrooms with garlic butter. Place buttered side down on a baking tray.
4. Flip and brush the insides with remaining garlic butter.
5. Fill each mushroom cap with sliced mozzarella and tomatoes.
6. Broil for about 8 minutes, or until cheese is melted and golden.
7. While mushrooms bake, combine balsamic vinegar and sugar in a saucepan. Bring to boil, then simmer until reduced to a glaze (5–8 minutes with sugar, 12–15 without).
8. Remove mushrooms from oven. Drizzle with balsamic glaze.
9. Garnish with shredded basil and sprinkle salt to taste.
10. Serve immediately.
Notes
Use a dry paper towel to gently squeeze excess moisture from mushrooms before cooking to prevent sogginess.
Don’t overstuff the caps, and serve immediately after baking for best flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Method: Broil, Roast
- Cuisine: Italian-Inspired