A sure sign that you have cooked the perfect meal is when people totally clear their plate. The satisfaction as a host you get when this happens is a wonderful feeling. It makes all the effort, sweat and tears that went into the meal worth it. One of the best ways to increase the possibility of this happening is to make food that is totally edible. By that, I mean something such as an egg is not totally edible due to the shell, but this clever recipe which is a total taste extravaganza is totally consumable, with the mushroom almost becoming the plate that contains the rest of the food.
With so many of everyone’s favourite flavours included in this recipe, including but not limited to mozzarella, turmeric and balsamic, the tastes are individual and strong but meld together to create the most delicious combination. All contained within everyone’s favourite mushroom, the Portobello this is a sure fire winner. Added to the fact that you can serve this as either a starter, a side dish, or even a main course, it really does tick all of the boxes. Watch the video below to see just how quick and simple this culinary masterpiece is to produce, and you might even decide to throw a dinner party, just to demonstrate your expertise in the kitchen.
CAPRESE-STUFFED PORTOBELLOS
Serves 5
Prep Time: 10 minutes
Total Time: 20 minutes
You’ll Need
– 5 large Portobello mushrooms, cleaned, stem and gills removed
– 2 tablespoons butter
– 2 cloves garlic, minced
– Salt and pepper, to taste
– 5 fresh mozzarella balls, sliced thin
– 1 cup grape tomatoes, sliced thin
– Fresh basil, sliced thin, for garnish
– Balsamic reduction*
How To
Place a rack in the middle of the oven and preheat to broil. Line a sheet pan with parchment paper.
In a small microwave-safe bowl, combine the butter and garlic. Microwave on high for 25 seconds, or until melted.
Place the cleaned mushrooms, stem-side down, on the lined sheet pan. Brush the tops of the mushrooms with the garlic butter and season with salt and pepper. Turn the mushrooms over so the buttered side is facing down.
Fill each mushroom with the sliced mozzarella and tomatoes.
Place in the oven and broil for about 8 minutes, or until the tomatoes start to blister and the cheese is melted and golden.
Serve topped with the sliced basil and a drizzle of balsamic reduction.
Pro Tip
A balsamic reduction can be made by taking balsamic vinegar and gently simmering it in a saucepan until it has thickened and reduced by ¾ of its original amount.
Recipe slighted adapted from Café Delites