A beautiful twist on an Italian favorite.
Garlic smothered on anything...is my kinda somthing! Garlic smeared on a portobello, with fresh chopped parsely, stuffed with mozzarella and sliced cherry tomatoes. With basil and a balsamic drizzle.
Ingredients
Garlic Butter:
- 2 tablespoons butter
- 2 garlic cloves, crushed
- 1 tablespoon freshly chopped parsley
Mushrooms:
- 6 portobello mushrooms, stem removed, washed and dried throughly with paper towel
- 6-8 fresh mozzarella balls, sliced thinly
- 10 cherry tomatoes, sliced thinly
- fresh basil, to garnish
Balsamic Reduction:
- 1 cup balsamic
- 1/4 cup honey
*Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool.
Instructions:
1. Preheat oven to grill or broil, on HIGH. Shelf should be in middle of oven.2. Combine all the ingredients for the garlic butter in a saucepan, and melt until you have the garlic aroma filling up your kitchen!3. Brush the bottoms (smooth part) of your mushrooms and place them, butter side down on a baking tray.4. Flip mushrooms and bursh the remaining garlic butter on the inside of each cap. Now, its time to fill 'em up! Fill each cap with mozzarella and tomatoe slices. 5. Grill/Broil until golden; about 8-10 minutes. * Before serving, top with fresh basil (I perfer to leave the leafs whole and not chopped, but if you want to used dried or chopped, that's fine)! Now it's time for the balsamic drizzle. Sprinkle with sea salt for taste and your good to go!
COOKING TIP
Make sure the portobellos are completly dry before preparing! Mushrooms release a lot of liquid when cooking. This is a great way to go meatless. It's a dish that is FULL of flavor and leaves your house filled with an Italian aroma...and wanting more. #italian #homemade #capresesalad #caprese #mushrooms #meatless #meatlessmonday #healthy #wellness #health #healthyitalian
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