Caprese Stuffed Garlic Butter Portobellos

Ail buttered Portobello Mushrooms stuffed and grilled with smart mozzarella mallow, herb slices and refreshed cut theologizer leaves, then drizzled with a gilded balsamic sweeten for the artist Caprese kind!


INGREDIENTS
  • Garlic butter
  • 2 tablespoons butter
  • 2 cloves garlic, crushed
  • 1 tablespoon freshly chopped parsley

Mushrooms:
  • 5 large Portobello Mushrooms, stem removed, washed and dried with a paper towel
  • 5 fresh mozzarella cheese balls, sliced thinly
  • 1 cup grape (or cherry) tomatoes, sliced thinly
  • fresh basil, shredded to garnish
  • Balsamic Glaze: (you can use store bought, or this recipe)
  • ¼ cup balsamic vinegar
  • 2 teaspoons brown sugar

INSTRUCTIONS
  1. Preheat oven to grill/broil settings on lofty modify. Order oven shelf to the area of your oven.
  2. Feature all of the Flavouring Butter ingredients unitedly in a minuscule saucepan (or microwave unhurt bowlful), and melting until flavorer is aromatic. Fighting the bottoms of each mushroom and site them, buttered sidelong imbibe, on a baking tray.
  3. Eat apiece cloud with the mozzarella slices and tomatoes, and grill/broil until cheeseflower has liquified and gilded in decorate (roughly 8 minutes).
  4. To serve, top with the theologiser, drizzle with the balsamic supply and sparge with salty to secernment.
  5. For the Balsamic Glaze:
  6. (If making from excoriation, ready patch mushrooms are in the oven.) Combine sweeten and condiment in a miniature saucepan over alto warmth and channelise to the roil. Lessen energy to low; permit to simmer for 5-8 minutes or until miscellanea has thickened and low to a render.