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Caprese Stuffed Portobello Mushrooms

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A delicious and easy-to-make vegetarian appetizer or main dish featuring large Portobello mushrooms stuffed with fresh mozzarella, grape tomatoes, and fresh basil, finished with a drizzle of balsamic vinegar.

Ingredients

Scale
  • 5–6 large Portobello mushrooms, stems removed
  • 5–6 fresh mozzarella cheese balls, sliced thinly
  • 1 cup grape or cherry tomatoes, sliced thinly
  • 2 tablespoons butter
  • 2 cloves garlic, crushed
  • 1 tablespoon freshly chopped parsley
  • 2 tablespoons Sweet Basil Extra Virgin Olive Oil
  • 1/4 cup Pomegranate balsamic vinegar
  • Fresh basil, shredded to garnish
  • Salt to taste

Instructions

  1. Preheat oven to grill/broil setting on high heat and position the oven rack in the middle.
  2. Combine butter, garlic, Sweet Basil Extra Virgin Olive Oil, and parsley in a small saucepan or microwave-safe bowl and melt until garlic is fragrant.
  3. Brush the bottoms of each mushroom with the garlic butter mixture and place them buttered side down on a baking tray.
  4. Flip mushrooms and brush any remaining garlic butter over the insides of each cap.
  5. Fill each mushroom cap with sliced mozzarella and tomatoes.
  6. Grill/broil in the oven until the cheese has melted and is golden, about 8 minutes.
  7. Remove from oven, top with shredded fresh basil, drizzle with pomegranate balsamic vinegar, and sprinkle with salt to taste.
  8. Serve immediately and enjoy.

Notes

Use fresh mozzarella for best flavor and melt. You can substitute grape tomatoes with cherry tomatoes. Adjust balsamic vinegar amount to taste for a perfect balance of sweetness and acidity.

Nutrition

Find it online: https://www.receipster.com/caprese-stuffed-mushrooms/

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