Description
These Caprese Stuffed Portobello Mushrooms feature large mushrooms filled with fresh mozzarella, cherry tomatoes, and a fragrant garlic butter, then grilled under the oven broiler to melt the cheese and enhance the flavors. Topped with fresh basil and a homemade balsamic glaze, this dish is a delightful low-carb, vegetarian appetizer or light meal bursting with classic Italian flavors.
Ingredients
Garlic Butter
- 2 tablespoons butter
- 2 cloves garlic, crushed
- 1 tablespoon fresh parsley, chopped
Stuffed Mushrooms
- 5-6 large Portobello mushrooms, stems removed, washed and dried
- 5-6 fresh mozzarella cheese balls, sliced thinly
- 1 cup grape or cherry tomatoes, sliced thinly
- 1 pinch fresh basil, shredded (for garnish)
- Salt, to taste
Balsamic Glaze
- 1/4 cup balsamic vinegar
- 2 teaspoons brown sugar (optional)
Instructions
- Preheat the Oven: Set the oven to broil or grill on high heat, positioning the rack in the middle to allow even cooking of the mushrooms.
- Prepare Garlic Butter: In a small saucepan or microwave-safe bowl, combine butter, crushed garlic, and chopped parsley. Heat gently until the butter melts and the garlic becomes fragrant.
- Butter the Mushrooms: Brush the bottoms of each mushroom cap with the garlic butter mixture, then place them buttered side down on a baking tray.
- Stuff the Mushrooms: Flip the mushrooms over and brush the insides with any remaining garlic butter. Fill each mushroom cap with thin slices of mozzarella cheese and sliced tomatoes.
- Broil the Mushrooms: Place the baking tray under the broiler and cook for about 8 minutes, or until the cheese melts and turns golden brown.
- Make Balsamic Glaze: While mushrooms broil, combine balsamic vinegar and brown sugar (if using) in a small saucepan. Bring to a boil over high heat, then reduce to low and simmer for 5-8 minutes until thickened to a glaze. If skipping sugar, simmer 12-15 minutes until reduced.
- Serve: Remove mushrooms from oven. Top each with shredded fresh basil, drizzle balsamic glaze over them, and sprinkle with salt to taste for a perfect finish.
Notes
- Choose large, firm Portobello mushrooms for best results.
- You can omit brown sugar from the balsamic glaze for a less sweet, tangier finish.
- Use fresh mozzarella balls for authentic flavor and perfect melting texture.
- This dish is best served immediately for optimal freshness and texture.
- Leftovers can be refrigerated and gently reheated, though mushrooms may release moisture.