Caprese Stuffed Portobellos
We are adding the recipe to your Recipe Box.
This was added to your Recipe Box.
Here's a meatless meal idea that's actually pretty "meaty." You see, when you cook portobello mushrooms they almost taste like steak, which makes them great for anyone who's a little wary of going meatless. Plus, our Caprese Stuffed Portobellos feature a complementary combo of tomatoes, cheese, and balsamic glaze. All in all, this is one tasty idea!
What You'll Need
- 4 tablespoons butter, melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 4 large portabello mushrooms, stems removed and cleaned
- 3 plum tomatoes, cut into 12 slices
- 1 (8-ounce) ball fresh mozzarella cheese, cut into 8 slices
- Fresh basil for garnish
- Balsamic glaze for drizzling
- Black pepper for sprinkling
What to Do
- Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
- In a small bowl, combine butter, garlic powder, and salt; mix well. Brush both sides of mushrooms with butter mixture and place on baking sheet. Bake 8 minutes or until soft.
- Arrange tomato and cheese slices in an overlapping pattern on mushrooms. Return to oven and heat 2 to 3 minutes, or until cheese is slightly melted.
- Top with basil and a drizzle of balsamic glaze, sprinkle with black pepper, and serve.
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
LATEST TV RECIPE & VIDEO
Our festive Sugar 'n' Spice Nuts are the perfect combo of salty and sweet for the holidays. Made with a variety of your favorite nuts, the sweetness of dried cranberries, and just enough cayenne to give it a good kick, this recipe is sure to disappear by the handful! And, not only is it a great snack when family visits during Christmas, but it's also the perfect goodie to send in the mail, for those who can't be with you this season.