Caprese stuffed garlic butter portobellos

Nutritional highlights

 Portobello mushrooms are low in Sodium, and very low in Saturated Fat and Cholesterol. It is also a good source of Protein, Thiamin, Vitamin B6, Folate, Magnesium, Zinc and Manganese, and a very good source of Dietary Fiber, Riboflavin, Niacin, Pantothenic Acid, Phosphorus, Potassium, Copper and Selenium.

Portobello health facts: immune system support, anti-inflammatory, antioxidant, cardiovascular benefits, anti-cancer,

 

Ingredients

 Garlic butter

  • 2 tablespoons butter
  • 2 cloves garlic, crushed
  • 1 tablespoon freshly chopped parsley

Mushrooms:

  • 5 large Portobello Mushrooms, stem removed, washed and dried with a paper towel
  • 5 fresh mozzarella cheese balls, sliced thinly
  • 1 cup grape (or cherry) tomatoes, sliced thinly
  • fresh basil, shredded to garnish

Balsamic Glaze: (you can use store bought, or this recipe)

  • ¼ cup balsamic vinegar
  • 2 teaspoons brown sugar

 

Preparation

  1. Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
  2. 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.
  3. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in colour (about 8 minutes).
  4. To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.

For the Balsamic Glaze:

  1. (If making from scratch, prepare while mushrooms are in the oven.) Combine sugar 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.

 

 

Enjoy!
Vitae, because health is more than just the absence of illness!

 

 

 

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