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Name something that a portobello mushroom can't do. You can grill them, bake them, fry them, swap them in for burger patties, throw them into veggie wraps, turn them into mini pizzas — the list goes on. Here at Kitchn, we've even gone as far as to call them the "steak of the vegetarian world."
They're thick, meaty, absorb any kind of marinade, and perfectly cradle whatever stuffing you choose to fill them with. These 'shrooms go the distance. And these caprese-stuffed garlic-butter portobello mushrooms from Cafe Delites are surging ahead of the pack.
The most important step in this recipe happens before the cooking even starts. Use paper towels to get the mushrooms as close to bone-dry as possible (otherwise they release too much liquid while they cook). The recipe author, Karina, suggests lightly pressing each mushroom with a paper towel sheet to gently squeeze out the liquid inside, and then brushing the caps with garlic butter.
Place the mushrooms cap-side down on a baking tray and fill them with small chunks of fresh mozzarella and thinly sliced cherry tomatoes. While you grill or broil these to get the cheese nice and melty, prepare the balsamic glaze. Combine brown sugar with balsamic vinegar in a saucepan until it's reduced to a thicker consistency. (You can also skip this step and use store-bought balsamic glaze if you prefer.)
Drizzle the glaze over the cooked, stuffed mushrooms and top with thinly sliced fresh basil for a surprising and satisfying twist on a classic caprese.
→ Get the Recipe: Caprese Stuffed Garlic Butter Portobellos from Cafe Delites