Caprese Stuffed Portabella Mushrooms

Does anyone feel like we’ve moved to Chicago? Maybe it’s me but I don’t recall a Spring that has been as windy as we experienced. And then there is the rain, which I have no complaints about, our lawn hasn’t been this green for a long time and it looks nice. 

The garden is fully planted, some things are doing well, others not so well. You may recall that I’ve struggled to find and grow a cucumber I like. This year I got a tip from a  fellow Master Gardener about Marketmore his description seems to be exactly what I am looking for; smaller fruit, thin skin, few seeds - sounds perfect. 

Unfortunately, the first plants I put in the garden died a quick death. In the second set only 1 remains. I am not sure what the issue is. Fingers crossed that the last one survives. 

I’ve been busy this Spring and am looking for new and fresh recipes. The Caprese Stuffed Portabella Mushrooms, have limited ingredients, easy prep, and only @ 8 minutes under the broiler to cook. 

We served the mushrooms with a fresh green salad and a nice glass of white wine - they were delicious. 

INGREDIENTS

Garlic butter:
2 tablespoons butter
2 cloves garlic, crushed
1 tablespoon freshly chopped parsley

Mushrooms:
5-6 large Portobello Mushrooms, stem removed, washed, and dried thoroughly with a paper towel
5-6 fresh mozzarella cheese balls, sliced thinly
1 cup grape, (or cherry) tomatoes, sliced thinly
fresh basil, shredded to garnish

Balsamic Glaze: (or you can use store-bought, or this recipe)
1/4 cup balsamic vinegar
2 teaspoons brown sugar (OPTIONAL)

INSTRUCTIONS

Preheat oven to grill/broil settings on high heat. Arrange the oven shelf in the middle of your oven.

Combine all the Garlic Butter ingredients in a microwave-safe bowl, and melt until the garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray. Flip and brush any remaining garlic over the insides of each cap. 

Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in color (about 8 minutes).

To serve, top with the basil and balsamic glaze. 

Enjoy!