A delicious and easy-to-make vegetarian dish, these Caprese Stuffed Garlic Butter Portobellos are bursting with flavor. Juicy cherry tomatoes, creamy fresh mozzarella, and fragrant basil are stuffed into meaty portobello mushrooms, then baked to perfection. A drizzle of balsamic glaze adds a tangy sweetness that enhances the savory mushrooms. This recipe is perfect for a quick weeknight dinner or a delightful appetizer that will surely impress your guests.
Ingredients:
– 4 large portobello mushrooms, stems removed, cleaned
– 4 tablespoons unsalted butter, melted
– 4 cloves garlic, minced
– Salt and pepper, to taste
– 1 cup cherry tomatoes, halved
– 1 cup fresh mozzarella balls, halved
– 1/4 cup fresh basil leaves, thinly sliced
– Balsamic glaze, for drizzling (optional)
– Fresh basil leaves, for garnish (optional)
Directions:
1. Preheat oven to 400°F (200°C).
2. Place cleaned portobello mushrooms on a baking sheet lined with parchment paper or aluminum foil, gill side up.
3. Mix melted butter and minced garlic in a small bowl. Brush garlic butter mixture over the tops of the portobello mushrooms. Season with salt and pepper.
4. Distribute halved cherry tomatoes and fresh mozzarella balls evenly among the portobello mushrooms.
5. Sprinkle sliced basil leaves over the top of each stuffed mushroom.
6. Bake for 12-15 minutes, until cheese is melted and bubbly, and mushrooms are tender.
7. Remove from oven and drizzle with balsamic glaze, if desired.
8. Garnish with additional fresh basil leaves before serving.