Name: Caprese Stuffed Garlic Butter Portobello Mushrooms – A Flavorful & Easy Recipe
Ingredients: 3 tablespoons butter, melted; 4 garlic cloves, minced; 2 teaspoons dried oregano, divided; 4-5 medium Portobello mushrooms, stems removed, washed, and dried; 10-12 fresh cherry-sized mozzarella balls, thinly sliced; 2 cups cherry tomatoes, quartered; 1/4 cup fresh basil, chopped; Balsamic glaze, for drizzling; Salt and freshly ground black pepper, to taste

Ingredients

Scale

3 tablespoons butter, melted
4 garlic cloves, minced
2 teaspoons dried oregano, divided
4–5 medium Portobello mushrooms, stems removed, washed, and dried
10–12 fresh cherry-sized mozzarella balls, thinly sliced
2 cups cherry tomatoes, quartered
1/4 cup fresh basil, chopped
Balsamic glaze, for drizzling
Salt and freshly ground black pepper, to taste

Instructions

Preheat Oven: Set your oven to 400°F.
Prepare Mushrooms: Remove the stems from the mushrooms and discard. Using a spoon, gently scrape out the dark gills from the inside of each mushroom cap.
Make Garlic Butter: In a small saucepan or microwave-safe bowl, combine the melted butter, minced garlic, and 1 teaspoon of dried oregano. Heat until the garlic becomes fragrant.
Butter the Mushrooms: Lightly brush the garlic butter mixture onto the outside of each mushroom cap. Place them, buttered side down, on a baking tray lined with parchment paper. Then, brush the insides of each cap with the remaining garlic butter.
Stuff the Mushrooms: Evenly distribute the sliced mozzarella and quartered cherry tomatoes among the mushroom caps. Sprinkle the remaining 1 teaspoon of dried oregano over the filled mushrooms.
Bake: Place the baking tray in the preheated oven and bake for about 15 minutes, or until the cheese has melted and starts to turn golden.
Garnish and Serve: Remove the mushrooms from the oven. Top each with chopped fresh basil and a drizzle of balsamic glaze. Season with salt and freshly ground black pepper to taste. Serve warm and enjoy!