I’m trying to get back on the meatless Monday bandwagon and eliminate some of the meat we’ve been eating recently. My husband had a battle with gout not too long ago and while we think we know what his triggers are, I’m hoping to help keep it away by slightly changing our diet. This recipe for stuffed portobello mushrooms will be one of my good to meals. It was quick and easy to make, and so delicious! The mushrooms are brushed with garlic butter, stuffed with fresh mozzarella and tomatoes and drizzled with balsamic vinegar topped with fresh basil.
2 Tbsp unsalted butter
2 cloves garlic, crushed
1 Tbsp freshly chopped parsley
5-6 large portobello mushroom caps, stems and gills removed
5-6 slices fresh mozzarella cheese
1 cup grape tomatoes, thinly sliced
balsamic vinegar or glaze
Preheat oven to broil. Line a baking sheet with aluminum foil and set aside. In a small saucepan or microwave safe bowl, combine the butter and garlic. Melt the butter and stir until the garlic is fragrant. Add in the chopped parsley. Brush the bottoms of the mushroom caps and place them on the baking sheet. Brush the insides of the mushrooms with the remaining garlic butter.
Fill each mushroom with mozzarella and tomato slices. Broil for about 8 minutes or until the cheese is melted and the mushrooms are fork tender. Drizzle with balsamic and top with fresh, chopped basil.
Source: Cafe Delites