Ingredients:
4 large portobello mushrooms, stems removed
1 cup cherry tomatoes, halved
1 cup fresh mozzarella balls (or mozzarella pearls), cut into halves
1/4 cup fresh basil leaves, chopped
2 tablespoons balsamic glaze (store-bought or homemade)
2 tablespoons extra-virgin olive oil
Salt and black pepper to taste
Balsamic reduction for drizzling (optional)
Fresh basil leaves for garnish
Instructions:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C).
2. Clean and Prepare Mushrooms:
Clean the portobello mushrooms by wiping them with a damp cloth. Remove the stems and gently scoop out the gills using a spoon.
3. Marinate Mushrooms:
Place the cleaned mushrooms on a baking sheet. Drizzle with extra-virgin olive oil and season with salt and black pepper. Ensure both sides are coated.
4. Prep Caprese Filling:
In a bowl, combine the halved cherry tomatoes, mozzarella halves, and chopped fresh basil. Toss the ingredients together gently.
5. Stuff Mushrooms:
Fill each portobello mushroom with the Caprese mixture, pressing it down slightly.
6. Bake:
Bake the stuffed portobello mushrooms in the preheated oven for approximately 15-20 minutes or until the mushrooms are tender, and the cheese is melted.
7. Drizzle with Balsamic Glaze:
Once out of the oven, drizzle balsamic glaze over the stuffed mushrooms for added flavor.
8. Garnish:
Garnish the Caprese Stuffed Portobello Mushrooms with fresh basil leaves for a burst of color and additional freshness.
9. Optional: Balsamic Reduction Drizzle:
If desired, drizzle with balsamic reduction just before serving for extra richness.
Ready to elevate your senses? Unlock the secrets of indulgence with 'Just A Spoonful of Vanilla' - where every page is a recipe for bliss. Check out my new dessert ebook
Comments