Caprese is one of my all time favorite Italian dishes—one of my favorite dishes, period! Creamy mozzarella, juicy tomatoes, and fresh basil are a flavor trifecta. The sharp, refreshing taste of caprese salad and its striking simplicity are incomparable.
You can see why I get excited any time I see a caprese recipe. Naturally, I was just as equally excited when I stumbled upon this caprese stuffed garlic butter portobello recipe. My goodness, the name alone made my stomach growl!
This dish is delicious on its own, but it can easily be eaten as a side dish as well. It's so incredibly easy to make and only takes minutes to broil in the oven! It's the perfect busy weeknight dinner, and it pairs beautifully with a Pinot Noir.
- 2 tablespoons butter
- 2 cloves garlic, crushed
- 1 tablespoon freshly chopped parsley
- 5 large Portobello Mushrooms, stem removed, washed and dried with a paper towel
- 5 fresh mozzarella cheese balls, sliced thinly
- 1 cup grape (or cherry) tomatoes, sliced thinly
- fresh basil, shredded to garnish
Balsamic Glaze: (you can use store bought, or this recipe)
- ¼ cup balsamic vinegar
- 2 teaspoons brown sugar
- Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
- Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
- Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in color (about 8 minutes).
- (If making from scratch, prepare while mushrooms are in the oven.) Combine sugar and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze.
- To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
Originally posted at: Lafayette Real Estate News