Description
Rich Italian flavors dance inside hearty portobello mushrooms in this sensational caprese stuffed dish. Juicy tomatoes, creamy mozzarella, and fresh basil create a Mediterranean-inspired experience you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 5–6 large portobello mushrooms, stems removed, washed, and dried
- 5–6 fresh mozzarella cheese balls, sliced thinly
- 1 cup grape tomatoes, sliced thinly
- Fresh basil, shredded for garnish
Flavor Enhancers:
- 2 tablespoons (30 ml) butter
- 2 cloves garlic, crushed
- 1 tablespoon (15 ml) freshly chopped parsley
Sauce:
- ¼ cup (60 ml) balsamic vinegar
- 2 teaspoons (10 ml) brown sugar (optional)
Instructions
- Preheat the oven to high grill setting, ensuring the rack sits in the middle position for optimal cooking.
- Thoroughly clean and pat dry the Portobello mushrooms, removing any dirt or debris from their surface.
- Create a fragrant garlic butter by gently melting butter in a small saucepan, then incorporating crushed garlic and finely chopped parsley until the aromatics release their full flavor.
- Carefully coat the mushroom exteriors with the infused garlic butter, placing them butter-side down on a baking sheet.
- Brush the interior of each mushroom generously with the remaining garlic butter, creating a rich base for the stuffing.
- Layer thin slices of fresh mozzarella and halved grape tomatoes into each mushroom cap, ensuring even distribution.
- Transfer the prepared mushrooms to the preheated oven, grilling for approximately 8 minutes until the cheese melts and develops a golden, bubbly texture.
- Simultaneously prepare the balsamic reduction by combining balsamic vinegar with brown sugar in a separate saucepan, simmering until the mixture thickens and becomes glossy.
- Remove the mushrooms from the oven, allowing them to rest for a moment to stabilize their structure.
- Garnish with freshly torn basil leaves, drizzle with the balsamic reduction, and sprinkle a pinch of sea salt to enhance the overall flavor profile.
- Serve immediately while the mushrooms are warm and the cheese remains deliciously molten.
Notes
- Requires minimal kitchen skills and basic cooking equipment like a baking tray, saucepan, and oven.
- Perfect for vegetarian appetizers or light summer dinner, combining classic Italian Caprese flavors with hearty portobello mushrooms.
- Easily customizable by swapping mozzarella with vegan cheese or adding extra herbs like oregano for more complexity.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Lunch, Dinner
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 215
- Sugar: 3g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg