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Stuffed Portobello Caprese


Have you ever tried to prepare large Portobello mushrooms at home? It's time to try something new and you will fall in love with this recipe. The advantage of this raw material is that you can fill it with basically anything and there is a huge space for your creativity. We have prepared a caprese salad style with balsamic glaze for you.
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Have you ever tried to prepare large Portobello mushrooms at home? It\'s time to try something new and you will fall in love with this recipe. The advantage of this raw material is that you can fill i...

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Cook time30 minYield5 servings


Ingredients

  • Garlic butter:
  • 2 tablespoons butter
  • 2 cloves of finely chopped garlic
  • 1 tablespoon fresh smooth parsley finely chopped
  • Mushrooms:
  • 5 large Portobello mushrooms without legs
  • 2 balls of fresh mozzarella cut into thin slices
  • 1 cup sliced ​​cherry or plum tomatoes
  • freshly chopped roughly
  • Glaze:
  • 1/4 cup balsamic vinegar
  • 2 tablespoons brown sugar

Cooking guidelines

Preheat the oven to a higher temperature in the grill setting and place the grid in the middle of the oven.

Mix all the garlic butter ingredients in a small saucepan over low heat and stir until everything is combined. Spread the butter hats on the butter from the top and spread them on the spread side on a baking sheet lined with baking paper.

Divide slices of mozzarella and tomatoes into each hat and grill in the oven until the cheese melts and begins to thicken (about 8 minutes).

In the meantime, prepare the glaze. Mix sugar and balsamic vinegar in a small saucepan and bring to a boil over a higher flame. Quench the fire and let it boil for 5-8 minutes until the mixture thickens and reduces to glaze.

When serving, drizzle the mushrooms with the prepared glaze, garnish with basil.


  • Chef: Adela
  • Published:

Category: Vegetarian

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