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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!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 9 minutes
Course: dinner
Cuisine: Italian, vegetarian
Ingredients Method

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

Method
 

  1. Directions: preheat the oven to 375°
  2. 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.
  3. To a measuring cup add butter, minced garlic, parsley, salt and pepper. Melt in the microwave.
  4. Brush the entire Portabello mushroom with the butter/garlic mixture. Butter them up nice. Add the mushrooms to a roasting pan.
  5. 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.
  6. Spoon the filling into each mushroom.
  7. 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.
  8. Broil the tops now until the cheese is golden and bubbling. Take out of the oven.
  9. Drizzle with balsamic glaze and sprinkle with fresh basil.
  10. Enjoy!