Description
Roasted portobello mushrooms create a delightful Caprese stuffed portobello mushrooms recipe that elevates classic Italian flavors. Fresh mozzarella, ripe tomatoes, and fragrant basil combine in this simple yet elegant dish you’ll crave again and again.
Ingredients
Scale
- 5–6 large portobello mushrooms (stems removed, washed, and dried)
- 5–6 fresh mozzarella cheese balls (sliced thinly)
- 1 cup (240 ml) grape tomatoes (sliced thinly)
- 2 tbsps (30 ml) butter
- 2 cloves garlic (crushed)
- 1 tbsp (15 ml) freshly chopped parsley
- ¼ cup (60 ml) balsamic vinegar
- 2 tsps (10 ml) brown sugar (optional)
- Fresh basil (shredded for garnish)
Instructions
- Preparation: Position the oven rack in the middle and preheat to high grill setting, ensuring optimal heat distribution for the Portobello mushrooms.
- Mushroom Preparation: Clean and thoroughly dry the Portobello mushrooms, removing any dirt or debris to create a pristine cooking surface.
- Garlic Butter Infusion: Melt butter in a saucepan, blending crushed garlic and chopped parsley to create an aromatic garlic butter that will elevate the mushroom’s flavor profile.
- Mushroom Coating: Generously brush the exterior and interior of each mushroom cap with the infused garlic butter, creating a rich and flavorful base for the stuffing.
- Cheese and Tomato Layer: Strategically arrange thin mozzarella slices and halved grape tomatoes within each mushroom cap, ensuring an even and appetizing distribution.
- Grilling Process: Transfer the prepared mushrooms to the preheated oven, grilling for 8 minutes until the cheese melts into a golden, bubbly masterpiece.
- Balsamic Reduction: Simultaneously craft a glossy balsamic reduction by simmering balsamic vinegar with brown sugar until the mixture thickens and develops a deep, rich consistency.
- Final Touches: Remove mushrooms from the oven, allowing a brief resting period to stabilize their structure, then garnish with freshly torn basil leaves, drizzle with balsamic reduction, and sprinkle sea salt to intensify the flavor profile.
- Serving: Present immediately while the mushrooms remain warm and the cheese stays irresistibly molten, promising a delectable culinary experience.
Notes
- Mushroom Selection: Choose fresh, firm Portobello mushrooms with smooth, intact caps to ensure the best texture and flavor absorption.
- Butter Infusion Technique: Gently heat butter to prevent burning, allowing garlic and parsley to release maximum aromatics without scorching.
- Cheese Melting Tip: Use thinly sliced mozzarella for even, quick melting and golden browning under the grill’s high heat.
- Balsamic Reduction Trick: Watch the reduction closely while simmering, stirring occasionally to prevent burning and achieve a perfect syrupy consistency.
- Prep Time: 15 minutes
- Cook Time: 13-16 minutes
- Category: Appetizer, Lunch, Dinner
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 180
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg