Caprese Stuffed Portobello Mushrooms
User Reviews
4.8
Caprese Stuffed Portobello Mushrooms
Description
Caprese Stuffed Portobello Mushrooms start by thoroughly drying large mushroom caps to prevent excess moisture during cooking. They are brushed on both sides with a garlic butter mixture made from melted butter, crushed garlic, and chopped parsley. Slices of fresh mozzarella and thinly sliced grape or cherry tomatoes are layered inside each cap. These are then grilled or broiled at high heat until the mozzarella melts and develops a gentle golden crust, about eight minutes. Finally, fresh shredded basil is sprinkled on top and a balsamic glaze—either homemade by reducing balsamic vinegar and optional brown sugar or store-bought—is drizzled to finish.
The result is a richly flavored dish with the savory depth of the mushrooms enhanced by the garlic butter, the creamy, soft mozzarella, and the bright acidity of tomatoes and balsamic glaze. The grilling adds a slight char and warmth that melds the ingredients together elegantly.
To prepare the glaze if making from scratch, simmer balsamic vinegar with brown sugar until it thickens to a syrup consistency. The mushrooms should be served soon after cooking to maintain their texture and warm flavors. The recipe notes emphasize the importance of drying mushrooms well to avoid watery results during cooking and provide nutritional information that includes the balsamic glaze.
Ingredients
Garlic butter
- 2 tablespoons butter
- 2 cloves garlic crushed
- 1 tablespoon parsley chopped, fresh
Mushrooms:
- 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 basil shredded to garnish, fresh
Balsamic Glaze: (or you can use store bought, or this recipe)
- ¼ cup balsamic vinegar
- 2 teaspoons brown sugar optional
Instructions
Stuffed Portobello Mushrooms
- Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
- Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
- Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in colour (about 8 minutes).
- To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
Balsamic Glaze
- (If making from scratch, prepare while mushrooms are in the oven.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).
Notes
- Pat Portobello mushrooms dry with paper towels to remove excess moisture, which prevents sogginess while cooking.
- The balsamic glaze can be made from scratch by simmering vinegar and brown sugar or substituted with store-bought glaze.
- Serve stuffed mushrooms shortly after cooking for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Mushrooms
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 54mg | 2% |
| Potassium | 392mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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