Portobello Mushrooms Filled with Caprese Delight Recipe

Ingredients

• 4 large portobello mushrooms
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved
• 1 cup fresh basil leaves, chopped
• 2 tablespoons balsamic glaze
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• to taste salt and pepper
• 1 tablespoon pine nuts, toasted (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Clean the portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and gills using a spoon to create space for the filling.
3. In a mixing bowl, combine the halved cherry tomatoes, fresh mozzarella balls, and chopped basil. Drizzle with olive oil and balsamic glaze, sprinkle garlic powder, salt, and pepper. Mix gently until all ingredients are coated.
4. Place the portobello mushrooms on a baking sheet, gill side up, and drizzle a little olive oil over each cap, seasoning with a pinch of salt and pepper.
5. Fill each mushroom cap generously with the caprese mixture, ensuring an even distribution.
6. If using, sprinkle toasted pine nuts over the top of each filled mushroom for added texture.
7. Bake in the preheated oven for 20-25 minutes, until the mushrooms are tender and the cheese is melted and bubbly.
8. Remove from the oven and let cool for a few minutes before serving.
9. Drizzle additional balsamic glaze on top right before serving for an added touch of flavor.