Mushrooms are the type of veggies that I really like, they easily absorb any flavour you infuse them with and are a great alternative to meat!
I found a recipe for Stuffed Caprese Garlic Butter Portabella Mushrooms and decided to give it my usual twist.
Started by mixing some melted butter, parsley and minced garlic, placing the mushroom caps on a baking sheet lined with foil, and then gave the mushrooms a good brushing with it on both sides.
I seasoned both sides with some salt and pepper, nothing worse than eating a bland mushroom, lol and left them upside down.
I topped them with sliced vine ripened tomatoes and then grabbed some goats cheese, which I lovingly sprinkled all over the tomatoes (you can leave this out but I ❤ goats cheese).
Then I thinly sliced some creamy mozzarella and broke into pieces and sparingly covered the tomatoes on each mushroom.
I don’t particularly like raw mushrooms and the recipe said to just place under broiler for 8 minutes. Instead I placed them in a 350 °F for about 10-15 minutes and then placed them under the broiler for about 6 minutes. They turned out just perfect!
Whilst the mushrooms were baking, I placed about 1/2 cup of balsamic vinegar and 2 tbsp of brown sugar in a casserole and reduced it till it was nice and thick.
As soon as the mushrooms came out of the oven, I covered them in chopped basil and gave them a nice drizzle of the balsamic reduction!
They were sooooo good, that my daughter Phoebe ended up going back for seconds, which is always a good sign ❤