Description
These Caprese Stuffed Portobello Mushrooms are a delicious and elegant appetizer or light vegetarian main course. Earthy portobello mushroom caps are brushed with garlic butter, filled with fresh mozzarella and juicy tomatoes, then broiled until the cheese is melted and golden. A drizzle of balsamic glaze and fresh basil completes this flavorful dish.
Ingredients
Scale
For the Garlic Butter:
- 2 tablespoons unsalted butter
- 2 cloves garlic, crushed or minced
- 1 tablespoon fresh parsley, chopped
For the Mushrooms:
- 5–6 large Portobello mushrooms, stems removed, cleaned, and dried thoroughly
- 5–6 fresh mozzarella cheese balls (bocconcini or ciliegine), sliced thinly (or use sliced fresh mozzarella log)
- 1 cup grape or cherry tomatoes, sliced thinly
- Fresh basil leaves, shredded or chiffonaded (for garnish)
- Salt, to taste
For the Balsamic Glaze (Optional):
- 1/4 cup balsamic vinegar
- 2 teaspoons brown sugar (optional, for quicker thickening and sweetness) (Alternatively, use store-bought balsamic glaze)
Instructions
- Prepare Mushrooms: Gently clean the mushrooms with a damp paper towel or mushroom brush. Do not rinse under water. Carefully remove the stems (you can chop and save stems for another use). Pat the mushroom caps dry thoroughly.
- Preheat Broiler and Prepare Garlic Butter: Position an oven rack in the middle position. Turn your oven’s broiler setting to high heat. In a small saucepan over low heat (or in a microwave-safe bowl), melt the butter. Add the crushed or minced garlic and chopped parsley. Stir to combine and warm through until the garlic is fragrant (about 30 seconds).
- Butter Mushroom Bottoms: Brush the bottoms (undersides) of each mushroom cap with some of the garlic butter mixture. Place the mushrooms, buttered-side down, on a baking tray lined with foil or parchment paper.
- Butter Mushroom Insides: Brush the remaining garlic butter mixture over the insides of each mushroom cap.
- Stuff Mushrooms: Fill each mushroom cap with slices of fresh mozzarella cheese and thinly sliced tomatoes.
- Broil: Place the baking tray under the preheated broiler. Broil for about 8 minutes, or until the cheese has melted, is bubbly, and has golden brown spots. Watch carefully, as broilers vary in intensity and things can burn quickly.
- Make Balsamic Glaze (Optional, While Mushrooms Broil): If making the glaze from scratch, combine the balsamic vinegar and brown sugar (if using) in a small saucepan over high heat. Bring to a boil. Reduce the heat to low and simmer gently for 5-8 minutes (with sugar) or 12-15 minutes (without sugar), or until the vinegar has reduced and thickened to a syrupy glaze consistency. It will thicken more as it cools.
- Finish and Serve: Carefully remove the mushrooms from the oven. Top the melted cheese and tomatoes with shredded fresh basil. Drizzle with the balsamic glaze (homemade or store-bought). Sprinkle lightly with salt to taste. Serve immediately.
Notes
- Cleaning Mushrooms: It’s important not to rinse mushrooms as they absorb water. Wipe them clean.
- Mozzarella: Use fresh mozzarella (either the small balls or a log) for the best melting quality and classic Caprese flavor.
- Tomatoes: Grape or cherry tomatoes work well due to their size and sweetness.
- Balsamic Glaze: Store-bought balsamic glaze is a convenient option. If making your own, watch it carefully as it reduces to prevent burning.
- Broiling: Keep a close eye on the mushrooms under the broiler as they can go from perfectly melted to burnt very quickly.
- Serving Suggestions: Serve as an appetizer, side dish, or a light vegetarian main course.
- Storage: These are best enjoyed fresh, but leftovers can be stored in the refrigerator for 1-2 days and reheated gently.