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Tuscany Stuffed Portobello Mushrooms

Tuscany Stuffed Portobello Mushrooms

Course Appetizer
Cuisine American, Italian
Keyword Italian, portobello, protabella, stuffed mushrooms, Tuscany
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 6 large Portobello Mushroom Caps, gills removed
  • 3 Tablespoons Butter, melted
  • 2 Tablespoons Worcestershire Sauce
  • 2 teaspoons Garlic Powder
  • 12 ounces Fresh Mozzarella Cheese, cut in 1/2 chunks
  • 1 cup Marinated Sun Dried Tomatoes, diced
  • 1/4 cup Balsamic Vinegar Glaze (see recipe notes)
  • 1/4 cup Fresh Basil, sliced

Instructions

  1. Heat the oven to 375° F. Line a sheet pan with aluminum foil.

  2. Using a spoon, gently scrape out the dark gills of the portobello mushroom caps, being careful not to scrape out any of the actual mushroom. Place the mushroom caps on the sheet pan.

  3. Melt the butter and mix in the worcestershire sauce and garlic powder. Using a basting brush, coat both side of the mushroom caps with the mix. Place the mushroom caps on the sheet pan.

  4. In a mixing bowl, mix the mozzarella cheese and the sun dried tomatoes. Scoop some of the mix into each of the caps. Some may have a bigger or smaller opening, so some may have more of the mix than others.

  5. Place the tray in the oven with the rack in the middle. Cook for 7-10 minutes, when the cheese is completely melted.

  6. Drizzle some balsamic glaze and sprinkle some fresh basil on each cap.

Recipe Notes

Easy Balsamic Glaze

  • 1/2 cup Balsamic Vinegar
  1. Pour the vinegar into a small saucepan and bring it to a boil. reduce the heat to medium and continue to reduce to half. You should wide up with 1/4 cup.