Caprese Stuffed Portobello Mushrooms Recipes

CAPRESE STUFFED PORTOBELLO MUSHROOMS

Steps:

• 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.
• 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 colour (about 8 minutes).
• To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
• (If making from scratch, prepare while mushrooms are in the oven.) Combine sugar (if using) 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. (If not using sugar, allow to reduce for 12-15 minutes on low heat).

CAPRESE STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Combine 2 tablespoons oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
• Meanwhile, stir tomatoes, mozzarella, basil and the remaining 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil together in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the tomato mixture. Bake until the cheese is fully melted and the tomatoes have wilted, about 12 to 15 minutes more. Drizzle each mushroom with 1/2 teaspoon vinegar and serve.

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
• Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
• Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
• Bake 10-12 minutes or until mushrooms are tender.

CAPRESE STUFFED PORTOBELLO MUSHROOMS

Steps:

• Start by preheating the oven to 425 degrees F.
• Clean the mushrooms, remove the stems; then place them in an oven safe baking dish or on a baking sheet.
• In a small bowl, add the tomatoes, cheese, garlic, basil, oil, salt and pepper. Mix well; then stuff the Portobello mushroom caps.
• Drizzle the top with the balsamic glaze; then bake for 20 minutes until the cheese has melted and the mushrooms are hot.

CAPRESE-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Remove gills from each mushroom cap and place on the prepared baking sheet. Brush insides with olive oil. Fill with mozzarella cheese and top with tomatoes. Scatter garlic and basil over top and season with salt.
• Bake in the preheated oven until mushrooms are tender and cheese is melted, about 25 minutes.
• Drizzle with balsamic glaze and serve.