Garlic Butter Caprese-Stuffed Portobello Mushrooms with Balsamic Glaze
These Caprese Stuffed Portobello Mushrooms are a deliciously cheesy way to enjoy fresh Italian flavors! 🍅🍄 Drizzled with balsamic glaze, they’re the perfect bite-sized appetizer or snack.
Ingredients
- Garlic Butter
- 2 tablespoons butter
- 2 cloves garlic crushed
- 1 tablespoon fresh parsley chopped
- Mushrooms
- 5-6 large Portobello mushrooms stems removed, washed, and dried
- 5-6 fresh mozzarella balls sliced thinly
- 1 cup grape or cherry tomatoes sliced thinly
- 1 pinch fresh basil shredded (for garnish)
- Salt to taste
- Balsamic Glaze or store-bought
- 1/4 cup balsamic vinegar
- 2 teaspoons brown sugar optional
Instructions
- Preheat and Prepare Mushrooms: Preheat oven to grill/broil on high heat. Position an oven shelf in the middle of the oven.
- Make Garlic Butter: In a small saucepan or microwave-safe bowl, combine butter, crushed garlic, and chopped parsley. Melt until garlic is fragrant. Brush the bottoms of each mushroom cap with garlic butter and place them, buttered side down, on a baking sheet.
- Flip the mushrooms and brush any remaining garlic butter over the insides of each cap. Fill each mushroom with mozzarella slices and tomato slices.
- Bake: Broil for about 8 minutes, or until the cheese has melted and is golden.
- Make Balsamic Glaze (if homemade): While mushrooms are baking, combine balsamic vinegar and brown sugar (if using) in a small saucepan. Bring to a boil over high heat, then reduce to low and simmer for 5-8 minutes, or until thickened. If not using sugar, simmer for 12-15 minutes.
- Serve: Top each mushroom with shredded basil, drizzle with balsamic glaze, and sprinkle with salt to taste.
Notes
- Dry the Mushrooms Well: Drying the mushrooms thoroughly helps avoid excess moisture while baking.
- Customize the Balsamic Glaze: Adjust the sweetness of the glaze by adding brown sugar if you prefer a sweeter taste, or omit it for a tangier glaze.
- Watch Closely Under the Broiler: Keep an eye on the mushrooms while broiling to prevent burning, as the high heat can cause them to cook quickly.