Caprese Stuffed Portobello Caps
Quick, flavorful, vegetarian dinner option. Takes 10 minutes to make, but it's gorgeous, impressive to look at, and tasty! Especially with sweet juicy summer tomatoes...
4 portobello caps, gills removed
8 little balls of fresh mozzarella, cut in half
1 cup grape or cherry tomatoes, cut in half
1 cup fresh basil, ripped
4 tablespoons butter
6 tablespoons minced garlic
4 tablespoons fresh parsley, chopped
Salt and pepper
Drizzle of balsamic reduction
Preheat oven to broil. Begin making balsamic reduction. Put butter, salt, pepper, garlic, and parsley in pan over low heat. Once butter is melted and garlic is fragrant, brush onto (inside and outside) the portobellos. Put portobellos in a baking dish cup side up. Fill the inside of the cups with alternating halves of mozzarella and tomato. Top with salt and pepper. Broil for about 8 minutes, until the portobello is soft and the cheese is melty. Sprinkle with fresh basil and drizzle with balsamic reduction. Enjoy!
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