Caprese Stuffed Portobellos
The ultimate summer appetizer, Caprese Stuffed Portobellos combine the rich flavors of roasted mushrooms with creamy mozzarella and fresh tomatoes, drizzled with a tangy balsamic glaze. Perfect for impressing guests or enjoying a cozy dinner at home, this easy dish is sure to satisfy your cravings.
Equipment
- Mixing Bowl
- Chef's Knife
- Large Pot
- Frying Pan
- Oven
- Saucepan
Ingredients
- 2 tablespoons butter
- 2 cloves garlic, crushed
- 1 tablespoon 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 grape or cherry tomatoes, sliced thinly
- 1 pinch fresh basil, shredded to garnish
- 1/4 cup balsamic vinegar
- 2 teaspoons brown sugar (optional)
Instructions
- Preheat your oven to grill/broil settings on high heat. This step is crucial as it creates a direct heat source that will give your mushrooms that perfect charred finish.
- Adjust your oven shelf to the middle position. This ensures that your mushrooms will cook evenly without burning.
- In a small saucepan or microwave-safe bowl, combine the butter, garlic, and fresh parsley. Melt the mixture until the garlic becomes fragrant, which should take about a minute in the microwave or a few minutes on low heat on the stove.
- Brush the bottoms of each Portobello mushroom with the melted garlic butter mixture and place them, buttered side down, on a baking tray. This adds flavor directly to the mushrooms.
- Carefully flip the Portobellos over, and brush any remaining garlic butter over the insides of each cap, ensuring they are well coated.
- Now it’s time to fill the Portobello mushrooms. Layer the mozzarella slices and tomato slices generously inside each mushroom cap. Make sure to pack them in for a hearty bite.
- Place the filled mushrooms under the broiler and grill until the cheese has melted and turns golden, which should take about 8 minutes. Keep an eye on them to prevent burning.
- Once done, remove the mushrooms from the oven and top them with shredded basil. This fresh touch enhances the flavor.
- Drizzle the filled mushrooms with balsamic vinegar and sprinkle with salt to taste. The balsamic adds a tangy contrast that elevates the dish.
- If you decided to use brown sugar, combine it with the balsamic vinegar in a small saucepan over high heat. Bring it to a boil, then reduce to low and simmer for about 5 to 8 minutes until it thickens into a glaze. If you’re not using sugar, allow the vinegar to reduce for 12 to 15 minutes on low heat until syrupy.
Notes
- Tip 1: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.
- Tip 2: While it’s best enjoyed fresh, you can freeze the unbaked stuffed mushrooms. Just be sure to wrap them well!
- Tip 3: Serve these stuffed mushrooms with a light salad or grilled vegetables for a complete meal.
- Tip 4: Feel free to add other vegetables or herbs to the filling for a personalized touch.
- Tip 5: Two stuffed mushrooms per person makes for a satisfying appetizer or light meal.