Caprese Stuffed Mushrooms (4 Servings)
INGREDIENTS 3 Tbsp. extra-virgin olive oil, divided 1 medium clove garlic, minced ½ tsp. salt, divided ½ tsp. ground pepper, divided 4 portobello mushrooms (about 14 oz.), stems and gills removed
1 cup halved cherry tomatoes ½ cup fresh mozzarella pearls, drained and patted dry ½ cup thinly sliced fresh basil 2 tsp. balsamic vinegar
INSTRUCTIONS 1. Preheat oven to 400°F. 2. Combine 2 Tbsp. oil, garlic, ¼ tsp. salt, and ¼ tsp. pepper in a small bowl. 3. Using a silicone brush, coat mushrooms all over with the oil mixture. 4. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes. 5. Meanwhile, stir tomatoes, mozzarella, basil and the remaining ¼ tsp. salt, ¼ tsp. pepper and 1 Tbsp. oil together in a medium bowl. 6. Once the mushrooms have softened, remove from the oven and fill with the tomato mixture. 7. Bake until the cheese is fully melted and the tomatoes have wilted, about 12 – 15 minutes more. 8. Drizzle each mushroom with ½ tsp. vinegar and serve.
127
Made with FlippingBook interactive PDF creator