Portobello Mushroom Caprese Style

Written by on in Appetizers

Portobello mushrooms large mushrooms that are rich in flavor and have a meaty texture. They are typically grilled or broiled and most of the time stuffed. Because of there meaty texture they are a good substitute for meat in sandwiches and also for burgers.

These mushrooms like all mushrooms are loaded with vitamins and minerals. They also contain antioxidants which are believed to reduce the risk of cancer. So all in all they’re the perfect bite.

I start by pre heating the oven to 375º. I line a baking sheet with parchment paper and place grape tomatoes on top. I coat with olive oil, salt, pepper, thyme and granulated garlic. I roasted them in the oven until wrinkled and slightly browned. When done set aside.

When cleaning mushrooms you don’t want to use water. Mushrooms are very porous, so they tend to soak up liquid like a sponge. Just wipe down mushrooms with a dry cloth to remove any dirt that might be on them. Remove the stems and set aside.

Now its time to season your mushrooms. Place butter in a small bowl and melt. To the melted butter add minced garlic and parsley. Coat mushroom thoroughly.

Grill mushrooms stem side down until slightly softened. Remove from grill and place mushrooms in a plate stem side up. fill with pesto, roasted tomatoes and mozzarella. Place back on the grill with filling facing up. Cook until cheese has melted and mushrooms are cooked through. Remove from grill, drizzle with balsamic glaze and sprinkle with fresh chopped basil. If you would like your cheese to brown slightly, instead of putting the mushroom back on the grill, you can put them in the oven on broil for a minute or two or until cheese starts to melt and brown slightly.

Portobello Mushrooms Caprese Style

Garlic Butter

Ingredients:

  • 2 Tablespoons butter
  • 2 Cloves garlic, minced
  • 1 Tablespoon fresh parsley chopped

Instructions:

  1. Add butter to a microwave safe bowl. Microwave butter until melted. Add minced garlic and chopped fresh parsley and set aside.

Mushrooms

Ingredients:

  • 2 Large portobello mushrooms stems removed.
  • 1/3 Cup roasted tomatoes ( recipe above )
  • 4 Tablespoons basil pesto
  • 1/2 Cup mozzarella cut into small pieces
  • 1 Tablespoon balsamic glaze
  • Chopped fresh basil for serving

Instructions:

  1. Remove any stems on mushrooms and wipe away any dirt with a dry paper towel. Generously coat mushrooms with garlic butter and set aside.
  2. Light grill and set to medium heat. Place mushrooms stem side down on grill and cook until tender, 8 to 10 minutes. Remove from grill and place stem side up on a work surface.
  3. Fill mushrooms with pesto, roasted tomatoes, and mozzarella. Place back on the grill filling facing up and cook until cheese is melted and mushrooms are cooked through.
  4. Remove mushrooms from grill, drizzle with balsamic glaze and sprinkle with fresh chopped basil and serve immediately.
  5. Enjoy.