Caprese Stuffed Garlic Butter Portobellos

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Introduction:

Caprese stuffed garlic butter portobellos are a delicious way to enjoy the classic Italian flavors with a rich, creamy twist. This recipe highlights the freshness of cherry tomatoes, the creamy taste of mozzarella balls, and the intense flavor of basil, all on a base of tender, meaty portobello mushrooms. The garlic butter adds an irresistible depth of flavor that complements every bite. Easy to prepare, this recipe is perfect as an appetizer, side dish, or even a light vegetarian main course. Get ready to delight your taste buds with these gourmet portobellos!

Ingredients:

  • 4 large portobello mushrooms, stems removed, cleaned
  • 4 tablespoons unsalted butter, melted
  • 4 cloves garlic, finely minced
  • Salt and pepper, to taste
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh mozzarella balls, halved
  • 1/4 cup fresh basil leaves, thinly sliced
  • Balsamic glaze, for drizzling (optional)
  • Fresh basil leaves, for garnish (optional)

Preparation:

Step 1: Preheat the Oven

  • Preheat your oven to 400°F (200°C) to ensure the portobellos cook quickly and evenly.

Step 2: Prepare the Portobellos

  • Arrange the cleaned portobello mushrooms on a baking sheet lined with parchment paper or aluminum foil, gill side up.
  • In a small bowl, combine the melted butter and minced garlic.
  • Use a basting brush to coat each mushroom with the garlic butter mixture.
  • Season the mushrooms with a pinch of salt and pepper to enhance the flavor.

Step 3: Stuff the Mushrooms

  • Distribute the halved cherry tomatoes and mozzarella balls evenly over each portobello mushroom.
  • Sprinkle each portobello with thin slices of fresh basil for an aromatic touch.

Step 4: Bake the Portobellos

  • Bake the mushrooms in the preheated oven for 12 to 15 minutes.
  • The portobellos should be tender, with melted, slightly golden mozzarella.

Step 5: Serve the Portobellos

  • Remove the mushrooms from the oven and, if desired, drizzle with a bit of balsamic glaze for a sweet-tangy touch.
  • Garnish with a few fresh basil leaves before serving for an even more appetizing look.
  • Enjoy your stuffed portobellos while they are still warm!

Variation:

  • Pesto-Stuffed Portobellos: Replace the garlic butter with 2 tablespoons of pesto for an even more Italian version.
  • Spicy Version: Add a pinch of red pepper flakes over the tomatoes and mozzarella before baking for a slightly spicy dish.
  • Vegan Stuffed Portobellos: Replace the mozzarella with marinated tofu cubes or a vegan mozzarella alternative for a dairy-free version.
  • Gratin-Style Portobellos: For a cheesy crust, sprinkle a bit of grated parmesan over the mushrooms before baking.

Cooking Note:

  • Keep an eye on the mushroom’s doneness: Portobellos cook relatively quickly, so check for tenderness after 12 minutes. They should be soft but not mushy.
  • Choose evenly sized portobellos: This helps ensure that all mushrooms cook evenly, so each portion is perfectly cooked.
  • Use a preheated oven: Preheating the oven is crucial to ensure that the mushrooms start cooking immediately and don’t become soggy.

Serving Suggestions:

  • Serve these stuffed portobellos as a light appetizer for a festive meal or dinner with friends.
  • Pair them with a crunchy green salad and some toasted bread for a complete vegetarian meal.
  • These portobellos are a perfect match with grilled chicken breast or a piece of red meat for a more substantial meal.
  • For a more sophisticated option, serve the portobellos over a bed of rice pilaf or quinoa.

Tips:

  • Clean the portobellos properly: Use a damp cloth to wipe the mushrooms instead of rinsing them under water to prevent them from absorbing too much liquid.
  • Use ripe tomatoes: This helps to release more juice and flavor during cooking, making the dish even tastier.
  • Adjust the amount of mozzarella: If you’re a cheese lover, feel free to add a few extra mozzarella balls for extra indulgence.
  • Prepare in advance: You can prepare the stuffed portobellos a few hours ahead and store them in the refrigerator. Just bake them right before serving for a fresh, flavorful dish.

Prep Time:

  • 10 minutes

Cooking Time:

  • 12 to 15 minutes

Total Time:

  • 25 minutes

Nutritional Information (per serving):

  • Calories: 250 kcal
  • Protein: 10 g
  • Fat: 20 g
  • Carbohydrates: 8 g
  • Fiber: 2 g
  • Sodium: 300 mg

FAQs:

Q: Can I use regular button mushrooms instead of portobellos?
A: Button mushrooms are smaller and will need less filling. Portobellos are recommended for their size and meaty texture, but button mushrooms can work for mini versions.

Q: How do I know when the portobellos are cooked?
A: The portobellos are cooked when they are tender, and the mozzarella is melted and slightly golden. You can check by piercing them with a fork.

Q: Can stuffed portobellos be made ahead of time?
A: Yes, you can prepare the mushrooms with their filling and store them in the refrigerator. Bake them right before serving for a fresh, flavorful dish.

Q: Can I substitute balsamic glaze with something else?
A: If you don’t have balsamic glaze, you can use a drizzle of regular balsamic vinegar or even a cider vinegar reduction for a similar sweet-tangy touch.

Q: How do I store leftover stuffed portobellos?
A: Store leftovers in an airtight container in the fridge. Reheat them in the oven at 350°F (180°C) for about 5 to 7 minutes before enjoying them again.

Conclusion:

Caprese stuffed garlic butter portobellos are a perfect option for a simple yet refined dish. Their quick preparation makes them ideal for weeknight dinners, while their Mediterranean flavors are sophisticated enough to impress at a dinner party. Whether you serve them as an appetizer or a main course, these stuffed mushrooms are a burst of flavors in every bite, combining the sweetness of tomatoes, the creaminess of mozzarella, and the richness of garlic butter. A must-try recipe for a healthy and delicious meal!

 

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