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CAPRESE STUFFED PORTOBELLO MUSHROOMS

mayurisjikoni
Caprese Stuffed Portobello Mushrooms is piled with the key ingredients from a caprese salad on top of  garlicky buttery mushroom caps and broiled. It serves as an excellent side dish. It also makes a satisfying, delicious main meal for vegetarians.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Main Meal, Starter
Cuisine International
Servings 2

Ingredients
  

FOR THE STUFFING

  • 2-3 portobello mushrooms
  • ½ cup baby tomatoes
  • 60-70 g fresh mozzarella
  • 8-10 fresh basil leaves

FOR THE GARLIC BUTTER

  • 1 tbsp butter
  • 1 tbsp garlic finely chopped
  • 1 tbsp fresh parsley finely chopped

OTHER INGREDIENTS

  • 1/4 tsp coarse pepper powder
  • salt to sprinkle on top
  • 1-2 tbsp balsamic glaze

Instructions
 

PREPARE THE PORTOBELLO MUSHROOMS

  • Wash the mushrooms. Do not leave them in the water as they will soak it up.
  • Immediately wrap the mushrooms in a kitchen towel.
  • Leave it for 10-15 minutes. The kitchen towel will absorb the excess water.

PREPARE THE GARLIC BUTTER

  • Add butter, chopped garlic and parsley in a microwavable bowl.
  • Melt the butter mixture in the microwave for 30-40 seconds.

PREPARE THE STUFFING

  • Cut the mozzarella cheese into small pieces.
  • Slice the tomatoes.
  • Chop the basil leaves.

PREHEAT THE BROILER

  • Switch on the broiler at high while you stuff the mushrooms.

STUFF THE MUSHROOMS

  • Brush the bottom of the mushrooms with the melted garlic butter.
  • Place the mushrooms in the baking tray with the caps up.
  • Brush the caps with the remaining garlic butter.
  • Fill the cap with tomatoes.
  • Add mozzarella pieces.
  • Sprinkle pepper and salt over it.

BROIL THEM

  • Broil the mushrooms for 8-10 minutes or till the cheese melts and the mushrooms are golden brown in colour.
  • Make sure you put the tray in the middle rack and not on top.
  • Remove from the oven.
  • Garnish with chopped basil leaves.
  • Drizzle some balsamic glaze over them and serve.

Notes

  • If you don't get baby tomatoes, dice normal plum tomatoes. Remove the seeds.
  • Serve this dish along with some soup or a salad.
  • Add garlic, salt, pepper according to your taste.
  • The above filling is enough for 2 large portobello mushrooms or 3 smaller ones.
  • Make sure the mushrooms are dry. When you broil them you don't want them to become watery.
Keyword caprese stuffed portobello mushrooms, how to make stuffed portobello mushrooms, stuffed mushrooms