{ Caprese Stuffed Portobellos }

This past weekend was unseasonably warm. For me, this means a day of dinner & drinks on the deck soaking up the warmer temperatures. I through together an impromptu menu of chips & guac, veggie burgers, rosemary roasted potatoes, fruit salad, lemon roasted asparagus & these YUMMY caprese stuffed portobellos!

{ ingredients }

  • 6 portobellos mushrooms
  • 2 Tbs. butter (or olive oil), softened
  • 2 large cloves of garlic, minced
  • Fresh mozzarella, sliced into 10-12 thin slices
  • 1 cup of grape tomatoes, halved
  • Fresh basil, shredded
  • 1/2 cup balsamic vinegar
  • 2 Tbs. sugar
  • Salt & pepper to taste

{ directions }

  1. Preheat grill OR oven (400 degrees).
  2. Clean mushroom caps by removing stems and gills (I use a spoon to scrap out the gills).
  3. Stir together the garlic and butter and spread/brush on both sides of each mushroom. Layer in cheese and then tomatoes. Place in oven or grill and roast for 20 minutes, or until cheese is melted.
  4. While the mushrooms cook, combine vinegar and sugar in a small sauce pan over high heat and bring to a boil. reduce heat and simmer for 5-8 minutes, stirring occasionally. Set aside and let cool and thicken before using.
  5. Remove mushrooms from heat and top with salt, pepper and fresh basil. Drizzle with balsamic reduction before serving.

This makes 6 mushrooms. Adjust as needed for the number of guests you are serving.


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