Caprese Stuffed Portobellos
Courtesy of Mr. Food Test Kitchen
Servings: 4
Prep Time: n/a
Cook Time: 10 Min.
Prep Time: n/a
Cook Time: 10 Min.
What you need:
* 4 Tbsp. butter, melted
* 1/2 tsp. garlic powder
* 1/4 tsp. 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
* 1/2 tsp. garlic powder
* 1/4 tsp. 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:
1. Preheat oven to 400°F. Coat a baking sheet with cooking spray.
2. 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.
3. 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.
4. Top with basil and a drizzle of balsamic glaze, sprinkle with black pepper, and serve.
Recipe and Image from the Mr. Food Test Kitchen
© 2018 Ginsburg Enterprises Incorporated. All rights reserved.
2. 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.
3. 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.
4. Top with basil and a drizzle of balsamic glaze, sprinkle with black pepper, and serve.
Recipe and Image from the Mr. Food Test Kitchen
© 2018 Ginsburg Enterprises Incorporated. All rights reserved.