Diva Tasting: Caprese Portobellos…


Now… garlic butter smothered portobello mushrooms stuffed and grilled with fresh mozzarella cheese, grape tomato slices, and drizzled with a rich balsamic glaze!

Serves: 5­6


Garlic Butter

2 Tablespoons Butter

2 Cloves Garlic, Crushed

1 Tablespoon Freshly Chopped Parsley

Mushrooms: 5­6 Large Portobello Mushrooms, Stem Removed, Washed And Dried With A Paper Towel

5-­6 Fresh Mozzarella Cheese Balls, Sliced Thinly

1 Cup Grape (or Cherry) Tomatoes,

Sliced Thinly Fresh Basil, Shredded To Garnish

Balsamic Glaze:

(or You Can Use Store Bought, Or This Recipe)

¼ Cup Balsamic Vinegar

1 Teaspoons Brown Sugar (OPTIONAL)


1. Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven. 2. Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray. 3. Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in color (about 8 minutes). 4. To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste. For the Balsamic Glaze: 1. (If making from scratch, prepare while mushrooms are in the oven.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5­8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12­-15


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