Caprese Stuffed Garlic Butter Portobellos

• Vegetarian
• Gluten free

• Produce

  • 1 Basil, fresh
  • 2 cloves Garlic
  • 1 cup Grape
  • 1 tbsp Parsley
  • 5 Portobello mushrooms, large

• Condiments

  • 1/4 cup Balsamic vinegar

• Baking & Spices

  • 2 tsp Brown sugar

• Dairy

  • 2 tbsp Butter
  • 5 Mozzarella cheese balls, fresh

Found on cafedelites.com

Description

Ingredients

• 2 tablespoons butter
• 2 cloves garlic, crushed
• 1 tablespoon freshly chopped parsley
• 5 large Portobello Mushrooms, stem removed, washed and dried with a paper towel
• 5 fresh mozzarella cheese balls, sliced thinly
• 1 cup grape (or cherry) tomatoes, sliced thinly
• fresh basil, shredded to garnish
• ¼ cup balsamic vinegar
• 2 teaspoons brown sugar

Directions

• 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.
• 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.
• (If making from scratch, prepare while mushrooms are in the oven.) Combine sugar 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.