Caprese stuffed mushrooms

Caprese salad is a simple Italian salad, made of sliced fresh mozzarella, tomatoes, and green basil, seasoned with salt and olive oil. It is made to resemble the colors of the Italian flag: red, white, and green. So, when you have a caprese craving, satisfy yourself with creamy Caprese mozzarella mushrooms. You can add small diced chicken pieces to your recipe for a twist.


For Garlic Butter

  • 2 tbsp Salted Butter; Softened
  • 1 tbsp Garlic; Minced
  • ¼ tsp Black Pepper
  • ¼ tsp Paprika
  • ¼ tsp Italian Seasoning
  • ¼ Cup Parmesan Cheese; Shredded

For Caprese Mushroom

  • 2 tbsp butter
  • 2 cloves Garlic; Crushed
  • Salt to taste
  • 1 tsp Black Pepper powder
  • 2 tbsp Balsamic Vinegar
  • 2 tbsp Olive oil
  • 1 tbsp Fresh Parsley leaves; Chopped
  • 5-6 large Portobello Mushrooms; Stem removed
  • 5-6 fresh mozzarella cheese balls; thinly sliced
  • ½ Cup mozzarella cheese ; Shredded
  • 1 Cup cherry tomatoes, thinly sliced
  • fresh basil to garnish; chopped


For Garlic Butter

  • In a small bowl; take Butter, Garlic and Parmesan cheese. Season with Salt, Italian seasoning, pepper and paprika. Whip until smooth.

For Caprese Mushroom

  • Wash Portobello mushrooms properly and pat dry using paper towel.
  • Preheat oven to broil at 350 degrees Fahrenheit. Place the oven shelf at the middle level of oven.
  • Heat Garlic butter in a pan until garlic is fragrant.
  • Brush each mushroom thoroughly with Garlic butter and place them on a baking tray.
  • Fill each mushroom with the mozzarella slices and tomatoes.
  • Drizzle with Olive oil and balsamic vinegar. Season with Salt and Pepper.
  • Grill / Broil for 8 minutes or until cheese turns bubbly and mushroom turns tender.
  • Sprinkle some shredded Mozzarella and Broil for 30 seconds.
  • Garnish with fresh Basil leaves and Serve hot!

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