Caprese-Stuffed Portobellos

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  • 2 tbsp butter
  • 2 cloves garlic, crushed
  • 1 tbsp fresh parsley, chopped
  • 3 large portobello mushrooms, stem removed, washed, and dried
  • 5 fresh mozzarella cheese balls, sliced thinly
  • 1 cup cherry tomatoes, sliced thinly
  • 3 tbsp fresh basil, shredded
  • ΒΌ cup balsamic vinegar
  • 2 tsp brown sugar
  • Salt


Preheat the oven to broil on high. Arrange oven shelf to the middle of your oven. Combine butter, garlic, and parsley in a small saucepan and melt until garlic is fragrant. Brush the bottom of each mushroom with garlic butter and place the mushrooms buttered-side down on a baking tray. Fill each mushroom with mozzarella slices and tomatoes and broil until the cheese has melted and is golden, about 8 minutes. Combine brown sugar and vinegar in a small saucepan over high heat and bring to a boil. Reduce heat to low; simmer for 5-8 minutes or until the mixture has thickened and reduced to a glaze. Drizzle on top of cooked mushrooms. To serve, top with basil, drizzle with the balsamic glaze, and sprinkle with salt to taste.
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