Ingredients:
4 large portobello mushrooms, stems removed, cleaned
4 tablespoons unsalted butter, melted
4 cloves garlic, minced
Salt and pepper, to taste
1 cup cherry tomatoes, halved
1 cup fresh mozzarella balls, halved
1/4 cup fresh basil leaves, thinly sliced
Balsamic glaze, for drizzling (optional)
Fresh basil leaves, for garnish (optional)
Instructions:
- Preheat the Oven:
Preheat your oven to 400°F (200°C). - Prepare the Portobellos:
Place the cleaned portobello mushrooms on a baking sheet lined with parchment paper or aluminum foil, gill side up.
In a small bowl, mix together the melted butter and minced garlic. Brush the garlic butter mixture over the tops of the portobello mushrooms. Season with salt and pepper to taste. - Stuff the Mushrooms:
Evenly distribute the halved cherry tomatoes and fresh mozzarella balls among the portobello mushrooms, filling the cavities.
Sprinkle the sliced basil leaves over the top of each stuffed mushroom. - Bake:
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cheese is melted and bubbly, and the mushrooms are tender. - Serve:
Remove the stuffed portobellos from the oven and drizzle with balsamic glaze, if desired. Garnish with additional fresh basil leaves before serving.
This Caprese Stuffed Garlic Butter Portobellos recipe offers a delightful combination of flavors and textures, perfect as a savory appetizer or a light main course. Enjoy!