I picked this recipe for multiple reasons. First of all, it’s gluten free and a vegetarian dish. Second, there’s something about mushrooms that I’m drawn to. I kind of chuckle thinking about it. When my husband and I were first dating and I was starting to cook for him, I put mushrooms in a dish. He said he never liked mushrooms but he liked them in my dish. I’m pretty sure it was Chicken Marsala (check our blog for the recipe!). So, after that day, I started putting mushrooms in more of our dinners and probably went overboard just like I do anytime he says he likes something. It opens the door to more cooking opportunities. Now, I am no chef but it’s hard to be limited with ingredients sometimes. I think this is a great summertime recipe. Fairly healthy and you can grill it and be outside! Yay! This recipe is from Cafe Delights.
- 2 tablespoons butter
- 2 cloves garlic , crushed
- 1 tablespoon freshly chopped parsley
- 5-6 large Portobello Mushrooms , stem removed, washed and dried thoroughly 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)
- 1/4 cup balsamic vinegar
- 2 teaspoons brown sugar (OPTIONAL)
Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
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.
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 colour (about 8 minutes).
To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
For the Balsamic Glaze:
(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 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).
*To dry portobellos, make sure you use a dry sheet pot paper towel per mushroom, and lightly press sheet into each mushroom to gently squeeze out the excess liquid. If this step is not done thoroughly, the portobellos will release a lot of liquid during cook time.