Garlic butter-smothered portobello mushrooms stuffed and grilled with fresh mozzarella cheese, grape tomato slices, and drizzled with a rich balsamic glaze. What could be easier and better! Recipe c/o “Cafe Delites”
Garlic butter
2 tbsp butter
2 cloves garlic, crushed
1 tbsp freshly chopped parsley
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
fresh basil, shredded to garnish
Balsamic Glaze: (or you can use store bought, or this recipe)
1/4 cup balsamic vinegar
2 tsp brown sugar (OPTIONAL)
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 color (about 8 minutes).
To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
For the 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).