If you’ve ever planned a backyard cookout, you know that picking the right foods can sometimes be a challenge. Though there’s the standard burgers and hot dogs that you always have to have, there’s a little bit of variety when it comes to what side dishes you put out. Chips and salsa are always good along with a little bit of fruit salad, but sometimes you need to take things up a notch. And maybe sometimes you want to work some more vegetables in the mix without ruining the fun.
If any of this sounds relatable, we have a perfect recipe for you to try out. As any vegetarians out there know, portobello mushrooms can come in very handy for any number of stuffed recipes. On the other hand, a nice caprese plate can be a light and refreshing snack as well. So why not combine the two? That’s exactly what we’re doing today. When we’re done, you’ll wonder how you’d never made this sooner. Let’s get started.
Here’s what you’ll need:
Garlic Butter:
- 2 tablespoons of butter
- 2 cloves of crushed garlic
- 1 tablespoon of freshly chopped parsley
Mushrooms:
- 5-6 large portobello mushrooms, washed and de-stemmed
- 5-6 fresh mozzarella cheese balls, sliced thinly
- 1 cup of grape or cherry tomatoes, sliced thinly
- shredded fresh basil
Balsamic Glaze:
- 1/4 cup of balsamic vinegar
- 2 teaspoons of brown sugar
Here’s what you do:
1. To start, preheat your grill or broiler to a high heat. If you’re broiling, make sure you have one of your oven racks in the middle of your oven as well. With that set, start making your garlic butter by combining your butter, garlic and parsley in a small saucepan and melting it all until it turns fragrant.
2. Use a pastry brush to spread the melted butter on the bottom of your mushrooms and put on a baking tray, buttered side down. Flip them over and brush any extra garlic you have leftover on the inside of the caps. After that, fill the mushrooms with mozzarella slices and tomatoes.
3. With everything loaded in, grill or broil the mushrooms for about eight minutes, or until the cheese melts and the outsides turn golden.
4. While everything is in the oven, you can make your balsamic glaze as well. Do this by putting your sugar and vinegar in a saucepan over high heat and bringing it to a boil. At that point, turn the heat down to low and let it all simmer for five to eight minutes until it all thickens into a glaze.
5. When the mushrooms are done, pull them out and top them off with shredded basil, salt and your balsamic glaze. Serve them up hot and enjoy!
As you can see, this recipe is incredibly simple to make and balances the flavors of caprese and portobello perfectly. If you were looking to get a little bit more creative with your next barbecue and serve something a little bit lighter with your burgers, this recipe is the perfect one to try. As always, feel free to experiment to make this one your own and let us know how it all turns out!
Please SHARE this with your friends and family.
