Mozzarella Mushroom Caps with Fresh Tomatoes

Mozzarella Mushroom Caps

Mozzarella Mushroom Caps

MagicalButter
Servings

1 cap

Prep Time

5 minutes

Cook Time

15 minutes

Category

Small Bites & Appetizers

Ingredients

    • 8 ounces balsamic vinegar
    • ¼ cup organic brown sugar

    • ½ cup Magical Olive Oil
    • 4 large portobello mushroom caps
    • 4 ounces mozzarella cheese shredded or cubed
    • 2 ounces Parmesan cheese grated
    • 3 large fresh basil leaves chopped
    • 2 ounces cherry tomatoes halved
    • 2 cloves garlic smashed
    • ¼ cup fresh chives chopped
    • Salt to taste
    • Pepper to taste

    Directions

      1. In a medium-sized saucepan on medium-low heat slowly cook the vinegar and brown sugar until reduced by about 75 percent becoming a glaze.
      2. Drizzle 2 tablespoons of the balsamic glaze over your Mozzarella Caprese Mushrooms serve and enjoy!

      1. Preheat your oven to 350°F.
      2. Place the portobello caps stem side down on a baking sheet (lined with a MagicalButter baking mat if available). Drizzle them generously with Magical Olive Oil; flip; and repeat with the reverse side of the caps.
      3. Fill the inverted caps with mozzarella tomato halves chives Parmesan garlic and basil. Salt and pepper to taste.
      4. Bake on the center oven rack for 10 minutes.
      🏷️ Tags:recipe