Stuffed Garlic Butter Portobello Mushrooms
Perfect for a vegetarian dinner! Flavours of fresh mozzarella, sun-dried tomatoes, grape tomatoes, garlic and parsley all blended so nicely together. Drizzled with a balsamic glaze and a sprinkle of fresh basil at the finish just brings it all together. Wow, what a delightful dish!
Ingredients
- Portabello mushrooms 4 big ones or 6 smaller ones.
- 2 cloves garlic
- 1/3 cup Parsley
- Melted butter
- Fresh Mozzarella cheese balls sliced in half
- 1/3 cup grated Parmesan reggiano
- 1/2 Cup sundried tomatoes diced
- 1 pint grape tomatoes diced
- 1 tbsp. Olive oil
- Fresh basil
- Balsamic glaze for finishing
Instructions
- Directions: preheat the oven to 375°
- Clean your mushrooms with a slightly damp paper towel. Taking off any dirt that might be on them. Take out the stems and clean around the mushroom lid so it is prepared for the filling.
- To a measuring cup add butter, minced garlic, parsley, salt and pepper. Melt in the microwave.
- Brush the entire Portabello mushroom with the butter/garlic mixture. Butter them up nice. Add the mushrooms to a roasting pan.
- In a separate bowl, mix the fresh mozzarella, sun-dried tomatoes, fresh diced grape tomatoes, parmesan cheese, and 1 tbsp. Olive oil, salt, pepper, and a sprinkle of Italian seasoning for added flavour. Mix.
- Spoon the filling into each mushroom.
- Bake in the oven for 15 minutes. If there is liquid in the bottom of the pan you can drain it out a bit. Careful that the mushrooms don't slide out of the roasting pan.
- Broil the tops now until the cheese is golden and bubbling. Take out of the oven.
- Drizzle with balsamic glaze and sprinkle with fresh basil.
- Enjoy!